Description
A small batch of apple crisp, baked inside an apple for easy serving. Recipe can be scaled up to serve a crowd!
Ingredients
- 3 whole Large Apples, Divided
- 1-¼ teaspoon Ground Cinnamon, Divided
- 2 teaspoons Fresh Lemon Juice
- 5 Tablespoons Light Brown Sugar, Divided
- 4 Tablespoons Unsalted Butter, Divided
- 4 Tablespoons Flour, Divided
- ¼ cups Rolled Oats
- 2 whole Scoops Vanilla Ice Cream, For Serving
- 3 whole Large Apples, Divided
- 1-¼ teaspoon Ground Cinnamon, Divided
- 2 teaspoons Fresh Lemon Juice
- 5 Tablespoons Light Brown Sugar, Divided
- 4 Tablespoons Unsalted Butter, Divided
- 4 Tablespoons Flour, Divided
- ¼ cups Rolled Oats
- 2 whole Scoops Vanilla Ice Cream, For Serving
Preparation
Preheat the oven to 375ºF.
Peel, core and dice 1 apple. Place it in a small skillet with 1 teaspoon cinnamon, lemon juice, ¼ cup (4 tablespoons) brown sugar, and 1 tablespoon butter. Turn the heat to medium high, stir, and cook until the apple start to soften and release their juices, about 5 minutes. Turn off the heat, and then stir in 2 tablespoon flour until dissolved. Let cool.
Meanwhile, slice the tops off the remaining 2 apples and core them, but do not go all the way through the bottom. Remove most of the inside of the apple but leave enough intact so that the apple still stands up on its own. Stop about 1″ above the bottom of the apple.
Fill the apples with the cooled apple mixture.
In a separate bowl, stir together the remaining cinnamon, brown sugar, butter, flour, and oats. Pinch the butter into the mixture to form a crumble. Divide the mixture between the 2 apples and pack firmly on top.
Place the apples in a small baking dish, add a splash of water to the bottom to prevent sticking, and bake for 25–30 minutes. Serve warm with ice cream.
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