Apple Crisp Stuffed Baked Apples

All of the sweet and caramely goodness of a traditional apple crisp, stuffed and baked inside fresh Autumn apples with the best crumble topping. Top it off with vanilla ice cream and caramel sauce for an incredible fall treat everyone will go crazy for! 

Apple Crisp Stuffed Apples

This. This right here. Is what Fall is all about. This is caramel and apples and sugary crumble topping and the smell of wonderful baked goodness all wrapped into the prettiest red and gold package. I’m just saying that if someone showed up on my doorstep with a ribbon tied around one of these stuffed baked apples, I’d probably swoon from the sight and the smell. At this particular moment I cannot think of anything more delightful than a stuffed baked apple filled with apple crisp yumminess.

Apple Crisp Stuffed Apples

Would you believe that I ate one of these babies for breakfast the other day? Of course you can, I tell you all the time about the wild things I eat before 10 am. You should see the funny looks I get from my husband when I pull cold pizza out of the fridge. Oh no, I don’t even reheat it. Cold, day-old pepperoni pizza makes for a fine first meal of the day.

Like I said, apple crisp is the probably on the lesser-weird end of the spectrum of crazy breakfast items I’ve enjoyed over the years.

Apple Crisp Stuffed Apples

To be honest I’m not much of an apple pie fan. Mostly because, well, I don’t like pie. But I like apple crisp. In fact I adore apple crisp. The saucy filling covered in a crispy sweet and salty crumble topping is enough to send me into a fit of uncontrollable joy.

Apple Crisp Stuffed Apples

But here is the thing, apple crisp in a casserole dish doesn’t taste half as good as apple crisp stuffed back into an apple and then baked. Seriously. This is the best way to eat apple crisp, hands down.

Apple Crisp Stuffed Apples

Apple Crisp Stuffed Apples

I don’t know about you but I like ice cream on top of my apple crisp. I like ice cream on top of everything, but in this case it’s actually a must. The ice cream to crumble topping to saucy cinnamon apple stuff must be just right in every single bite and what better way to do that then to pack all of those layers into an actual apple? This is my new favorite fall treat!

Apple Crisp Stuffed Apples

4.8 from 4 reviews
Apple Crisp Stuffed Baked Apples
 
Prep time
Cook time
Total time
 
All of the sweet and caramely goodness of a traditional apple crisp, stuffed and baked inside fresh Autumn apples with the best crumble topping. Top it off with vanilla ice cream and caramel sauce for an incredible fall treat everyone will go crazy for!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 8 apples (I used fuji apples)
  • 4 tablespoons butter
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
crumble topping
  • ½ cup flour
  • ¼ cup oats
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, chilled and cut into cubes
Instructions
  1. Preheat oven to 400 degrees.
  2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
  3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
  4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
  5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
  6. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!
Notes
*If you have an apple corer, you can remove the core and use some of the flesh in the filling in which case you won't need 4 whole apples for the filling, probably 3.

 Try these too!

Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples

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Comments

This looks so festive and delicious, I’m definitely going to try the recipe!

This looks perfect for fall – warming, sweet and heaven in a mouthful!

Perfect for fall! I can’t wait to hit up the apple orchards and give this a try. The best part of the crisp has always been the toppings. With a scoop on vanilla ice cream, this could almost be considered my dinner 🙂

Going to try this but seems wasteful to chop 4apples then discard the insides of the other 4. Going to try it using the flesh of 4 apples I empty out

    Hi Suzy! When I first started developing this recipe I planned to use the flesh of the first four apples, but when I got it all scooped out it was pretty mutilated and most of it was filled with pieces of core and seeds! If you can figure out how to use the filling though please let me know, I’d love to share that with my other readers! 🙂

      I used a apple corer first to take out the core and then scooped out the innards. I didn’t want to waste any of the apple goodness.

        Great idea Nicole!!

        Thanks!! Did this today and it worked perfect!!!

      I will be putting the “mutilated” parts of apple to make my hubbys` health drink which I make with carrots and apples and greens in my Omega juicer. This is a great recipe- can`t wait to make it.

      There are at least several sizes of apple corers. I believe once you get the initial core out you would be able to use the larger corer to take out the rest of the apple and then cut it up and cook it for the apple filling. I am going to try that so that I could bake all 8 apples. I may need an extra apple for the filling. I will double the ingredients for the filling and for the streusel topping. I can’t stand wasting the other 4 apples because this sounds so divine and it makes a pretty presentation with a scoop of ice cream.

        I really need to get my hands on an apple corer!

Appears to be a delicious fall dessert.

I have never thought to stuff apples like this before.. what a great idea! Definitely perfect for the fall. Pinned!

These look DELICIOUS! I would like to make these, right now! Thanks for sharing!
Xo
Laura
http://seeingthesunrise.blogspot.com

I made these last night and they were delicious! Thanks for the great recipe. I used a melon baller to scoop out the core first, and then was able to use the flesh of the hollowed-out apples.

I made this tonight and it was very tasty 🙂
2 thumbs up!

I just made this recipe for Thanksgiving dinner! What a hit… So delicious and really festive looking. This recipe is spot on, although I’m a cinnamon fan so I added a bit more of that. I would make this again and again! Thank you!

    So glad you enjoyed these – they are a staple in our house this Fall!! 🙂

Hi! Have you ever prepped them in advance? I’d love to make them in the afternoon and serve them warm in the evening for friends.
Thank you!

I’d like to cut down on the granulated sugar in this recipe and substitute a somewhat better, more natural sweetener like pure maple syrup, agave nectar, honey, etc. Do you think that will still work well?

Also, can I make this in a crock pot? If so… how? haha

This looks amazing!! Which do you prefer between the apple crisp and the cheesecake baked apple?? I want to make this for a dinner party and can’t decide which would be a better crowd pleaser!

    Hi Leila! They both are soooo yummy, but I have to say that the Apple Crisp has become my favorite fall dessert EVER – it’s easy, amazingly delicious, and such a crowd pleaser! 🙂

No need to EVER make apple crisp again. This dessert is a show stopper.

Looks great but why just throw away the apple flesh from the four you’ll stuff? That’s just a waste of good apple.

    Hi Tim! If you have an apple corer (which I don’t) you could remove the core, then scoop our the remaining flesh and use it in your “filling”. This would be a great way to utilize all of the apple!

Looks awesome & i can’t wait to try it. However might i suggest using what you scoop out of the apples for the filling rather than waisting these insides? Seems rather waistful not to l.

    Hi Lisa! If you have an apple corer that method would work well!

Do think honeycrisp apples would work.

    I’m sure they would!

Thank you for your recipe. I made it but used all the flesh after removing the core with a peeler.I found it made a rich pulpy sauce with the cubes still firm in it. It was all delicious, and got many compliments. Also packed surplus crumb around the base of the apples and it too was delicious. Definately will make it again.

I have a question…..you mentioned brown sugar and cinnamon for the crumble AND the filling but only gave one measurement for them. How much of each do you put into each step? Thanks 🙂

    Hi Kim! The amounts are listed in the recipe! 🙂

This looks delicious, can’t wait to try it. One question though. Why discard the flesh and use other apples to fill with, instead of cooking with the flesh you dig from the apples? I’ve seen other recipes that do that, but they also have you baking the whole thing instead of using a sauce pan. Maybe it’s the method of cooking? I just hate to waste the flesh if I can avoid it.

    Hi Melissa – the “notes” section of the recipe describes how you can use the flesh! 🙂

Do you have slow-cooker directions for this???

I just pulled mine out of the oven. I saw your recipie while surfing pinterest and immediatly look over at the apples in my fruit bowl. I used two apples, I scooped out the innards with a fruit scoop andused the innards from the two apples as the filling and it worked perfectly. I only wanted to make a couple really quick just to try it out. By the waymy kitchen smells wonderful now. It’s lunch time and I’m eating your apple crisp for lunch!!! (it’s an apple so it’s still healthy right?) lol. They taste amazing, this recipe is definitly a keeper and I will be making these again. Now I must decide whether I should eat the second apple I made or save it for my son when he gets home from school…..

    Well, if you’re asking me I definitely say you should eat the second one and then find yourself 4 more apples and make a whole new batch! Butt then I’m a big advocate of apple crisp for lunch so…. 😉

Oh wow, these have been discovered already… and I thought i was the genius brains behind these cups hahah

    Oh how many times have I had that moment!!! haha! You’re still genius!! 😉

I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo http://dreamingofleaving.com/2015/09/21/worlds-best-apple-recipe-roundup/

    Thanks for including it in your roundup Jess!

I tried this recipe today for the first time and my office loved it! I definitely recommend using an apple corer, and at least 30 minutes of baking time for the stuffed apples.

Discard the flesh of the apples?!? What a waste! Use them to make a quick applesauce, add them to a fruit salad, or shred them and add them to oatmeal for breakfast. But throw away four apples? Shameful.

    If you’re able to salvage some the flesh without having chunks of seeds and core in it – by all means use it in another recipe!

I made these this morning for a special Sunday brunch and they turned out magnificent! These baked apples are the perfect taste of fall. For apple recipes I tend to use several varieties, so to make these I used Honey Crisp for for the hallowed apple and a mixture of macintosh and gala for the filling. I paired them with some vanilla ice cream and homemade cinnamon vanilla whipped cream. Needless to say, I’ll definitely be baking these again 🙂

    Okay that homemade cinnamon vanilla whipped cream sounds INSANELY YUMMY!! Definitely adding that to my stuffed apples next time Imake these!

I’m going to have to try this!
http://www.rumbii.blogspot.co.uk

Hi there! This looks so delicious! Quick question – do you use old fashioned oats or quick oats for the filling?
Cheers!

    I always use old fashioned!

This was delicious, but the chopped apples made WAY more than enough to stuff the bowl apples. I chopped up 3 apples, and didn’t use the leftover apple from the scooped ones, and I overfilled the remaining 5 and still had a ton left. And way too much topping left too; I’m gonna buy more apples and make more.

Looks so good.

Can I make these in the morning and cook after dinner for dessert?

Love this!! What a great idea to serve it in the apple! So charming!

This so looks like pure comfort food! Yummmm!

Hi this looks delicious! I really want to make a combination of this apple crisp recipe and your cheesecake stuffed apple recipe. Any adviCe on how to do that? I was thinking i would fill the apples About halfway with cheesecake and then top them with However much apple filling i can get from the flesh of the apples. I’m just not sure If i should bake the apples with the cheesecake first, let them cool, tHen bake them again with the apple filling, or if i could do it all in one step. What do you think?

I’m gonna try the stuffed apples,but I’m guessing prep time is closer to 30-40 than 15.

    I hope they turn out great for you 🙂