Stuffed Apple Crisp

October 21, 2014

I hope everyone’s enjoying their Fall. Also, if you’ve missed our latest 30-day Challenge, you can read about it here. Daily walks are a great way to appreciate the Fall beauty. Don’t forget to bring your camera/phone, we’d love to see pictures from your walks.

I’m really excited about today’s post. I have finally been able to start using my oven again now that it’s cooled off in Southern CA (at least until Thursday). I had about a gazillion apples (that’s the actual amount 😉 leftover from an event and needed to do something with them. I was looking for a healthier alternative to apple pie. Also, I’ve never been a huge fan of peeling apples, or anything for that matter.

My parents can tell you about a fun Thanksgiving where I was in charge of peeling the potatoes for about twenty guests and decided to put the skin down the disposal. My parents got to spend their Thanksgiving dealing with a busted pipe and water (and potato skins) EVERYWHERE. Needless to say, I was never asked to peel potatoes again.

So if you need a yummy and pretty-looking dessert, give this quick recipe a try. If you like ala mode, ice cream would top it off nicely.

Enjoy!
Meg

Stuffed Apple Crisp

Yield: 10-12
Time: 30 minutes

Ingredients:

  • 10 – 12 apples (cored – cut out a little more to make sure you get enough filling inside)*
  • Juice from 1/2 lemon
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup uncooked rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 – 1 cup crushed pecans (optional)
  • 3 tablespoons unsalted butter

*These were small apples, if you use larger ones, you’ll need fewer apples.  

Directions:

  1. Heat oven to 350F degrees. Use old baking sheet. (I used a nice new one and regretted it immediately, it took me so long to clean.) 
  2. Spray baking sheet with cooking spray. Place cored apples on baking sheet and squeeze lemon over the apples. 
  3. In a small bowl mix; sugar, cinnamon, salt, brown sugar, oats, flour, pecans and butter.
  4. Stuff mix into the apples, fill to the top.
  5. Put in oven and cover apples with aluminum foil for 15 minutes.
  6. Remove aluminum foil and bake for an additional 5 minutes.
  7. Allow apples to cool a bit before digging in.

Recipe adapted from Great Food and Lifestyle.

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