Baked Stuffed Apples with Oat Crumble Topping and walnuts, a wonderfully cosy Autumn dessert made with just a few everyday ingredients. Bake the stuffed apples until tender and golden, and enjoy them with ice cream or custard for a comforting dessert that the whole family will love.
A cross between a good old apple crumble with oats and baked apple halves, these crumble-stuffed apples are an exquisite Autumn dessert that makes the most of the harvest season.
Crisp Jazz apples, rich and buttery oat crumble, crunchy walnuts and a touch of ground cinnamon make the best combo for a dessert that is equally indulgent and comforting.
The apples are hollowed out, stuffed with the crumble mixture and topped with chopped walnuts, then baked for 50-55 minutes until the apples are deliciously tender and the topping is golden and crunchy and perfect.
I browned the butter lightly for a caramel-like colour and flavour, but you can just melt the butter and use it as it is. But if time does allow, I highly recommend browning the butter, it's so delicious and nutty !
I absolutely love harvest season, its abundance of fruit and veggies, its colourful leaves and chilly days that get better with a hearty meal and a scrumptious dessert.
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Ingredients overview
- apples - I chose jazz apples, but you can go for any other crisp apples that hold their shape well in the oven
- flour - plain white flour is all we need for this recipe
- oats - I used porridge oats, but jumbo oats could work too, they will just give a chunkier texture
- butter - salted or unsalted, you can just melt it or brown it like I did for extra flavour
- ground cinnamon - for an autumnal touch
- light brown sugar - makes a great combo with the brown butter, you can use dark brown sugar if you like for a deeper colour
- walnuts - or pecans for extra crunch and texture
sTEP-BY-STEP PHOTOS AND INSTRUCTIONS
- use a sharp knife to cup off the top of the apples
- scoop out the middle using a knife or a spoon/teaspoon, then transfer the apples to a tray large enough to fit them snug
- add the butter to a pan set over a low heat, and allow it to melt until golden and nutty
- in the meantime, mix the flour, oats, sugar and cinnamon in a bowl
- add the brown butter and mix well
- divide the mixture between the apples and top each of them with chopped walnuts
- pour half a cup of water in the bottom of the tray cover the tray with kitchen foil
- bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes, then remove the foil and continue to bake for a further 35 minutes or until the apples are soft and the topping is golden
eXPERT TIPS
Don't scoop out too much, leave a good layer of apple around the edges and bottom, so the apples can hold their shape in the oven, otherwise they might collapse.
Add liquid to the dish, not the apples. The water will prevent the apples from sticking to the tray, but it also creates steam to allow the apples to soften nicely.
Do not brown the butter over a high heat, as this will burn quickly and have a bitter taste, leave it to cook on a low heat, even if it takes longer to get the results you want.
Covering the apples with foil for the first 20 minutes speeds up the baking time and prevents the topping from browning too quickly before the apples can soften.
Other apples desserts
I have a whole section of apples desserts that are absolutely delicious, but if I was to make a top 4, this is my choice:
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Baked Stuffed Apples with Oat Crumble Topping
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Ingredients
- 9 jazz apples
- 75 g porridge oats (¾ cup)
- 50 g plain flour (â…“ cup)
- 50 g light brown sugar (¼ cup)
- 1 teaspoon ground cinnamon
- 75 g salted butter (â…“ cup)
- 30 g walnuts (1 oz)
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Cut the tops off the apples and carefully scoop out the cores, keeping the bottom of the apples intact and leaving a good layer of apple on the sides.
- Transfer the apples to a baking tray that fits them snug.
- Cut the butter into cubes and add them to a pan set over a low heat.
- Allow the butter to melt and continue to cook it on a low heat until the butter turns a light caramel-like colour and it smells nutty, this should take anything between 5-7 minutes, so keep an eye on it.
- Add the oats, flour, cinnamon and sugar to a bowl and mix well.
- Pour over the brown butter and mix to combine all the ingredients.
- Stuff the apples with the oat mixture, pour half a cup of water on the bottom on the pan, and cover the tray with kitchen foil.
- Bake for 20 minutes, then remove the foil and bake for a further 35 minutes or until the apples are tender and the topping is golden.
Notes
- Don't scoop out too much, leave a good layer of apple around the edges and bottom, so the apples can hold their shape in the oven, otherwise they might collapse.
- Add liquid to the dish, not the apples. The water will prevent the apples from sticking to the tray, but it also creates steam to allow the apples to soften nicely.
- Do not brown the butter over a high heat, as this will burn quickly and have a bitter taste, leave it to cook on a low heat, even if it takes longer to get the results you want.
- Covering the apples with foil for the first 20 minutes speeds up the baking time and prevents the topping from browning too quickly before the apples can soften.
Nutrition
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