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Apple Crisp Stuffed Apples

Apple crisp stuffed apples bake until tender beneath a golden, buttery oat topping. Each apple is filled with cinnamon crisp and baked in a 9x13-inch dish with water around them.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 283
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 6 apples large, firm baking apples, such as Granny Smith or Honeycrisp
  • 0.5 cup water
For the crisp topping
  • 0.75 cup rolled oats old-fashioned
  • 0.5 cup flour all-purpose
  • 0.33 cup brown sugar packed light
  • 1 tsp cinnamon ground
  • 0.25 tsp salt
  • 4 tbsp butter unsalted, melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the apples
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Slice about 1/2 inch off the top of each apple.
  4. Scoop out the core and seeds, leaving the bottom and sides intact with about 1/4 inch of flesh.
  5. Set the apples upright in the baking dish.
  6. Pour the water around the apples.
Make and bake the crisp topping
  1. Stir the oats, flour, brown sugar, cinnamon, and salt together in a medium bowl.
  2. Stir in the melted butter until clumps form.
  3. Divide the topping among the apple cavities, mounding it slightly.
  4. Bake for 40-50 minutes, until the apples are tender when pierced with a paring knife and the topping is golden; loosely cover with foil if the topping browns before the apples are tender.
  5. Let the apples rest in the dish for 10 minutes before serving.

Notes

For the best texture, choose firm baking apples and leave about 1/4 inch of flesh around each cavity. Refrigerate leftovers for up to 3 days; freezing is suitable. For a dairy-free swap, use plant-based butter.