Enjoy these incredibly decadent apple crisp stuffed and baked apples with oats crumble topping! Top it off with generous quantities of butterscotch sauce and add a scoop of vanilla ice cream on side, to serve. Perfect Fall dessert!
Even before the foliage show starts, Pennsylvania area is full of beautiful colors.
Just take a look at any farmers market around you :)….stunning fall produce. There is no better way to celebrate the colors and flavors of the autumn than baking crisps, pies and muffins, in my opinion.
When I say Autumn I immediately think of apples, quiches and pumpkin. Right in this order 🙂
Last weekend, we hopped in the car and headed little bit north of Philly at Weavers Orchard. I couldn’t wait to get inside the orchard and enjoy the smells 🙂 Spent some quality time with my girl, looking for the most perfect, red apples we could find. There were so many varieties to choose from!
We were really lucky to be there on a quiet day, giving us the opportunity to just connect with the nature and have that perfect unspoiled afternoon. Looking forward to doing this again soon!
These Apple Crisp Stuffed Baked Apples are so easy to make and will not disappoint in terms of flavors. The smell of these decadent baked beauties will probably get your neighbors to your doorstep. Just saying to make more:)
One thing to have in mind when making this recipe is to use the right apple variety, as not all apples will bake that great and maintain their texture too. I have used Pink Lady apples, my favorites. I love their firm, crisp flesh combined with the sweet, very little tangy flavor. Lucky enough, they are really great for baking, together with Honeycrisp variety and of course Granny Smith.
Of course, the most exciting part was pouring that thick butterscotch sauce over! It is a MUST! and the scoop of vanilla ice cream too 🙂 It is like having a piece of fall heaven on a plate!
- 4 Pink Lady apples
- ⅓ cup rolled oats
- ¼ cup all purpose/ plain flour
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 50 g butter, chopped in small pieces or grated
- 2 tablespoons sliced almonds
- Vanilla ice-cream, to serve
- Butterscotch Sauce
- ½ cup brown sugar
- 2 tablespoons unsalted butter
- ⅓ cup heavy cream
- 1 teaspoon vanilla essence
- Preheat oven to 350F/180C. Use an apple corer to remove the core from each apple. Use a small sharp knife to trim a ver small part from the top of each apple. Cut 2 horizontal slits around each apple, but don’t cut all the way through. Place the apples in a ceramic baking dish.
- Place the oats, flour, sugar and cinnamon in a small bowl. Add the butter and use your fingertips to rub the butter into the oat mixture. Add the almonds and toss to combine. Spoon the mixture evenly among each apple. Sprinkle any extra crumble mixture over the top of each apple. Bake for 40-45 minutes or until apples are tender.
- Meanwhile, to make the butterscotch sauce, combine the sugar and butter in a saucepan over medium heat. Cook, stirring, for 10 minutes or until sugar dissolves. Add cream and vanilla essence and whisk, allowing the mixture to boil for another 10 minutes or untilsauce thickens slightly.
- Divide the apple crisp stuffed baked apples among serving plates. Drizzle with the butterscotch sauce and serve immediately with the vanilla ice-cream.