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Apple-Crisp-Stuffed Baked Apples
“This apple dessert marries the best parts of apple crisp with a baked apple to make an adorable and tasty sweet treat. Cooking an apple crisp inside an apple is a wonderful treat in summer with a scoop of ice cream, or in fall after an apple-picking trip.”
2 medium red apples, such as Empire, Rome Beauty, Cortland, Braeburn, Gala, Fuji or Northern Spy
4 teaspoons light brown sugar, divided
½ teaspoon vanilla extract
½ teaspoon ground cinnamon, divided
2 pinches salt, divided
¼ cup all-purpose flour
¼ cup rolled oats
2 tablespoons chopped pecans
2 tablespoons cold butter, cut into small pieces
1Preheat oven to 400°F. Coat an 8-inch square metal baking pan with cooking spray.
2Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about ⅛-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan.
3Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, ¼ teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about ¼ cup each).
4Combine flour, oats, pecans, the remaining 2 teaspoons brown sugar, remaining ¼ teaspoon cinnamon and remaining pinch of salt in a medium bowl. Using your fingers or a pastry blender, cut the butter into the dry mixture until it resembles small pebbles. Mound about ¼ cup topping onto each apple. Bake until the apples are tender and the tops are browned, 20 to 30 minutes. Let cool for at least 10 minutes before serving.