Recipe Image

Apple-Crisp-Stuffed Baked Apples

  • 20 m
  • 1 h
Carolyn Casner
“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


  • 1 Preheat oven to 400°F. Coat an 8-inch square metal baking pan with cooking spray.
  • 2 Cut 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.
  • 3 Finely 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).
  • 4 Combine 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019