What gets better than tart autumn apples, sweet caramel, and sugary glazed pecans? If you discover anything, let us know.
One of our favorite wintery deserts is apple crisp, but Beckie spun this classic on its head by taking this gooey, crunchy treat and stuffing it into freshly baked apples.
Reignite your love affair with apple confections: go ahead, take a bite out of this apple!
Ingredients:
4 small/medium Granny Smith apples
¼ cup + 6 Tbsp. butter softened to room temperature (divided)
½ cup brown sugar (packed) (divided)
½ cup flour
2/3 cup quick oats
¼ cup white granulated sugar
pinch of all spice
pinch of freshly grated nutmeg
¼ tsp. cinnamon
¼ cup + 6 Tbsp. butter softened to room temperature (divided)
½ cup brown sugar (packed) (divided)
½ cup flour
2/3 cup quick oats
¼ cup white granulated sugar
pinch of all spice
pinch of freshly grated nutmeg
¼ tsp. cinnamon
Directions:
- Preheat oven to 350° F.
- Core out centers of apples with a melon baller or small teaspoon. Be sure not to make a tunnel of your apples, i.e., leave the bottom of each apple in tact, so the stuffing won’t fall through.
- Combine ¼ cup butter with ¼ cup brown sugar.
- Fill each apple with butter-sugar mixture.
- Bake for approximately 15 minutes.
- While apples are baking, start on the crisp: Mix together in small bowl the flour, oats, ¼ cups brown sugar, granulated sugar, 6 Tbsp. butter, all spice, nutmeg and cinnamon.
- Once apples have finished pre-baking, stuff them (until overflowing) with crisp.
- Return the apples to the oven and continue baking for about 45 minutes or until apples are tender and crisp has browned.
- After the apples are finished baking, let them cool until warm, then enjoy your tasty apple treat with a scope of ice cream, drizzles of caramel, and some candied pecans. (The caramel and candied pecans links will take you to some delicious recipes from other food bloggers we love!)
