Stuffed Apple Crisp
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.
Stuffed Apple Crisp
Time: 30 minutes
- 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.
- 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.)
- Spray baking sheet with cooking spray. Place cored apples on baking sheet and squeeze lemon over the apples.
- In a small bowl mix; sugar, cinnamon, salt, brown sugar, oats, flour, pecans and butter.
- Stuff mix into the apples, fill to the top.
- Put in oven and cover apples with aluminum foil for 15 minutes.
- Remove aluminum foil and bake for an additional 5 minutes.
- Allow apples to cool a bit before digging in.