When Chris and I first met, we were living in New Hampshire. One of my favorite memories of our early time together was visiting some of the local New England fairs. Fair season was always busy up there, and we would go with an unspoken understanding that there were three food stands we absolutely HAD to stop at before we left. The first was always italian sausage and peppers. We would each get sausage and we’d split an order of french fries. There’s just something about fair fries….yum. After that, the next food stops came just shortly before we left, and those were the apple crisp stand and fried dough. The apple crisp was Chris’ favorite, and the fried dough was mine. Today’s recipe is a little bit of a throwback to those days, since it’s been years since we’ve made it to a fair. These Easy Baked Stuffed Apples are all of the fabulous flavors and textures of apple crisp without the need for the peeling and slicing.
The first time I made these, I didn’t tell Chris what I was doing. You have to understand, he LOVES apple crisp. And I confess that I don’t make it for him nearly as often as I really should. But, in my defense, the peeling and the slicing….sometimes I just don’t have time. That’s why these apples are so fabulous. Even I liked these – and I’m not the biggest apple crisp fan. Instead of peeling and slicing all the apples, we just wash and core them. I like this apple corer, cause it’s easy on my otherwise-temperamental wrists.
The best part about this recipe is how quick and easy it is to put together, and the apples bake really fast. You could even throw it in the oven just after dinner to serve warm, crispy-topped apples for guests. The one thing I wish I’d had to make this dish complete, though….we were OUT of vanilla ice cream. Ooops. Seriously, these apples, shortly after they come out of the oven, with a scoop of cold, creamy vanilla ice cream? ABSOLUTELY. The crisp topping inside gets all melty and caramel-like, making it SO yummy. And the topping that’s mounded on top gets that crispy, crunchy texture that’s so awesome about any crisp or crumble topping. It’s just irresistible. And the apples get super soft inside, just like the slices do when you bake traditional apple crisp.
We bought a big bag of apples when I decided to make these, but I figured we’d have lots of apples left for apple slices and the like. Imagine my surprise when the first batch of apples absolutely disappeared from the pan. We didn’t even get pictures. What’s a girl to do? Make more! Yeah, the family was SOO disappointed (not!). The second batch didn’t last much longer, though at least we were able to get pictures of them. I’ve decided that these are so much faster to make, and they’re pretty low in added sugar. Since they’re so quick and easy, Chris is going to be pretty happy….but, next time, I’m making sure we have ice cream on hand.
- 6 medium apples
- 1 cup rolled oats (use GF oats for a GF dessert!)
- 2 tablespoons brown sugar
- 4 tablespoons butter, cubed
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- dash salt
- Preheat the oven to 375 degrees.
- Wash and core the apples.
- Place the apples into a deep baking dish.
- Combine the oats, brown sugar, butter, cinnamon, nutmeg and salt in a medium bowl.
- Use a pastry cutter or two forks to cut the butter into the mixture to create a crumbly topping.
- Fill the centers of the apples with crumb topping.
- Mound some of the topping up to cover the top of each apple.
- Bake for 25 minutes.
- Let cool for 10-15 minutes before serving.