This Stuffed Baked Apple Crisp has all the flavors you love about fall tucked into one convenient dessert! Loaded with a crunchy oat filling and topped with ice cream, this baked apple recipe is ready in less than 30 minutes!
You Can’t Have Fall Without Apple Desserts!
These Stuffed Baked Apples are a fun twist on a classic apple crisp. In this version, everything gets stuffed inside the apple, peel and all!
I love serving these baked apples with a scoop of vanilla ice cream and toasted pecans, but I wouldn’t turn my nose up at a caramel drizzle or a sprinkle of toffee bits. (Yum!)
- Gala apples (or whichever sturdy apple you prefer; Granny Smith, honey crisp, or pink lady apples would also work well)
- Lemon juice (for drizzling on the apples to prevent browning)
- All-purpose flour
- Hazelnut meal (or another nut meal you prefer)
- Old-fashioned oats (not instant or steel-cut)
- Light brown sugar (or dark, if that’s what you have)
- Unsalted butter (chilled)
- Vanilla ice cream (for serving)
How To Make This Streusel Stuffing
The crumb mixture takes just a couple of minutes to prepare and can be done while the oven is preheating. I used the same crisp topping as the one I used in my Individual Mixed Berry Crisp. It’s made with old fashioned oats, hazelnut meal, butter, and a smidge of all-purpose flour. If you can’t find the hazelnut meal in the grocery store, you can simply substitute all purpose flour. But the hazelnut meal does gives the crumb topping a nice nutty flavor, so I highly recommend it if at all possible to use.
Simple mix to combine with your hands or a fork. You want it to be clumpy, coarse, and similar to sand. That’s it!
How To Make These Baked Apples
After the filling is done, I core the apple and scoop out some of the filling to make a nice well for the filling to go in. After they are stuffed with the crisp, I place them in the oven. They take only 20 minutes to cook! The apples come out super tender, and the filling is golden brown and crunchy.
Top with vanilla ice cream and chopped hazelnuts or pecans, if desired. To me, the ice cream with the warm apple is totally necessary. (Major apple pie vibes!)
Storage, Freezing, and Reheating Instructions
To be completely transparent, these stuffed baked apple crisps are best served hot and fresh out o the oven. But I get that sometimes your eyes are bigger than your stomach, and you may need to save some for later. In that instant, you can store these in a large, airtight container at room temperature or in the fridge for 1-2 days.
You can technically freeze these baked apples, but we haven’t tried it. (Honestly, they don’t last long enough to freeze in our house!) Just freeze in an airtight container that’s big enough not to squish them for up to one month. Reheat from frozen in the oven until warmed through.
Frequently Asked Questions
- How can I add more apple flavor?
Instead of throwing out the apple meat you core before adding the crisp stuffing, you could dice that and put it back inside the apple underneath the crisp streusel topping.
- What type of apples are best for baking?
I used Gala apples for this recipe because they have a good balance of tartness and sweetness, but Granny Smith, honey crisp, or pink lady apples would also work. Avoid “soft” apples like Red Delicious, as they’ll turn to mush while baking.
- How can I customize this baked apple recipe?
In addition to using your preferred type of apple, you could serve with roasted and chopped pecans, toffee bits, and a caramel drizzle. You could also bake them with some latticed pastry dough to make them more like miniature apple pies.
More Dessert Recipes To Try
Love this stuffed baked apple crisp recipe? Here are some more dessert recipes to try:
- Chocolate Mint Andes Brownies
- No Bake Mascarpone Fruit Tarts
- 3 Ingredient Chocolate Mousse
- Apple Fritter Bread
- Easy Blackberry Crisp
Stuffed Baked Apple Crisp
- 4 gala apples
- lemon juice for drizzling the apples
- 2 tablespoons all purpose flour
- 1/4 cup hazelnut meal
- 1/2 cup old fashioned oats
- 2 tablespoons light brown sugar
- 4 tablespoons unsalted butter chilled
- ice cream for serving if desired
- Preheat the Sharp Convection Microwave to 400 degrees. (You can use this same method for a regular oven as well).
- Cut the tops off of the apples and take out the core. Sprinkle the inside of the apples with lemon juice to keep them from turning brown.
- Combine both flours, oats, brown sugar and butter in a food processor. Process until the mixture is crumbly.
- Divide the crisp mixture evenly between the apples.
- Place in the oven and bake for 20 minutes or until the apples are tender and the crumb filling is golden brown and crisp.
- Serve immediately with ice cream, if desired.