We used to have baked apples as an afternoon school snack; it was a treat best enjoyed in the fall and winter on a cool day. This variant can be prepped ahead of time and then popped in the oven just before you want them. If you have extra filling and topping, don’t fret! Place it in a little baking dish and cook alongside the apples to get a mini apple crisp.
You will need:
- 4 apples (I used honeycrisp)
- 4 T unsalted butter, divided
- 1/2 c brown sugar, divided
- 1/2 t ground cinnamon, divided
- 1/4 4 t ground nutmeg
- 1/4 c walnuts, roughly chopped
- 1/4 c dried cranberries, roughly chopped
- 4 T flour
- 1/4 c old-fashioned oats
- Pinch of salt
Then you will…
- Preheat your oven to 400 degrees. Line a baking dish with foil.
- Using a spoon, core and scoop out the middle of each apple. You want to leave at least a 1/4 inch of the sides left and no more than a 1/2 inch from the bottom. This will create a shell to fill and bake.
- Discard the seeds and pieces with core. Cut off any peel from the apple bits.
- In a small sauce pan, combine the apple bits with 2 tablespoons of the butter, 1/4 cup of the brown sugar, 1/4 teaspoon of the cinnamon, the nutmeg, walnuts and cranberries.
- Heat over medium-low heat for 10-12 minutes. The apple should be tender and most juice cooked off. Remove from heat.
- In a medium bowl, mix together the flour, oats, remaining brown sugar, salt and remaining cinnamon.
- Cut the remaining two tablespoons of butter into rough pieces. Cut the butter into the dry ingredient mixture until it is integrated and crumbly.
- Fill the apple shells with the apple-walnut filling.
- Top generously with the crumb topping.
- Bake for 15-20 minutes, or until the topping is golden and crispy.
- Serve warm with a little ice cream (or even fresh cream or yogurt!).