There’s something incredibly comforting about the aroma of apples, cinnamon, and brown sugar baking in the oven. That familiar scent is exactly what I get when I make these Mini Apple Crisp Baked Apple Halves. This recipe is the best of both worlds: the rustic coziness of baked apples and the golden, crunchy topping of a traditional apple crisp—only this time, it’s all wrapped up in an elegant, individually portioned dessert.
Each apple half becomes its own sweet little treat, tender on the inside with a buttery oat crumble on top. Whether I serve them at a fall gathering or enjoy one on a quiet night in, these baked apple halves always feel special—and they come together with simple ingredients and hardly any fuss.
Why You’ll Love This Recipe
I get two desserts in one: the comfort of baked apples and the texture of a classic crisp.
Each apple half is perfectly portioned, making serving simple and elegant.
I usually already have everything I need in my pantry.
The flavor is warm, spiced, and totally nostalgic.
I can easily adapt the recipe for different diets or flavor preferences.
No fancy tools required—just an oven-safe dish and a few basic utensils.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crisp Topping
6 tablespoons butter, melted
⅓ cup light brown sugar, packed
⅓ cup all-purpose flour
⅔ cup rolled oats
½ teaspoon cinnamon
1 dash nutmeg
1 pinch salt
For the Apples
4 large baking apples (like Honeycrisp, Granny Smith, or Braeburn)
½ cup water
Directions
I start by preheating the oven to 375°F (190°C), placing the rack in the center.
In a skillet, I melt the butter and then pour it into a mixing bowl. I add the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Stirring everything together gives me a crumbly, streusel-like topping.
After washing the apples, I cut them in half vertically and scoop out the cores using a melon baller or small spoon.
I place the apple halves skin-side down in a greased oven-safe skillet or dish, making sure they fit snugly.
I press the oat topping into each apple half, lightly mounding it. A little spillover is fine—it’ll bake into crispy edges.
I pour the water around the apples in the pan to keep them moist during baking.
I cover the dish with a lid or foil and bake for 20 minutes. Then I uncover it and continue baking for another 30–40 minutes until the apples are fork-tender and the topping is golden.
I let the apples cool slightly before serving. They’re especially good warm with vanilla ice cream or a caramel drizzle.
Servings and timing
Servings: 8 (one half per person) Prep Time: 15 minutes Covered Baking Time: 20 minutes Uncovered Baking Time: 30–40 minutes Total Time: About 1 hour 5 minutes
Variations
Gluten-Free Version: I swap in a 1:1 gluten-free flour and make sure my oats are certified gluten-free.
Vegan Option: I use vegan butter or coconut oil to keep the crumble rich and dairy-free.
Lower Sugar: Coconut sugar works well if I want a natural sweetener.
Spiced Up: A pinch of allspice or ground ginger adds more warmth.
Nutty Crunch: I like adding chopped pecans or walnuts to the crumble for texture and flavor.
Storage/Reheating
Refrigerate: I store any leftovers in an airtight container for up to 3 days.
Reheat: A quick 10–15 minutes in the oven at 350°F makes them as good as fresh. I can also microwave them for 30 seconds.
Freezing: I wrap cooled apple halves tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, I thaw them overnight in the fridge and reheat in the oven.
FAQs
What are the best apples for this recipe?
I always use firm baking apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and balance the sweetness with a bit of tartness.
Can I make these ahead of time?
Yes, I like prepping the oat topping a day or two in advance. I can also core and stuff the apples a few hours before baking and refrigerate them until ready.
Why did my topping turn soggy?
The topping may have soaked up too much moisture. I make sure to bake uncovered for the last 30–40 minutes and avoid adding too much water to the pan.
Can I use quick oats instead of rolled oats?
Yes, though the texture will be slightly softer. I prefer rolled oats for that classic crisp crunch.
Can I double this recipe?
Absolutely. I just use a larger pan or two dishes to make sure all the apple halves have room to bake evenly.
Conclusion
These Mini Apple Crisp Baked Apple Halves have everything I love in a cozy dessert: warm spiced apples, buttery oat topping, and a sweet aroma that fills the kitchen. They’re easy to make, fun to serve, and endlessly comforting. I make them for fall gatherings, casual dinners, or whenever I want a sweet treat that feels like home. Once I tried these, they quickly became a go-to fall favorite.
Mini Apple Crisp Baked Apple Halves are a cozy and elegant dessert that pairs the comfort of baked apples with a golden oat crumble topping. Perfectly portioned and warmly spiced, they make a delightful fall treat.
Total Time:1 hour 5 minutes
Yield:8 servings
Ingredients
Crisp Topping:
6 tablespoons butter, melted
⅓ cup light brown sugar, packed
⅓ cup all-purpose flour
⅔ cup rolled oats
½ teaspoon cinnamon
1 dash nutmeg
1 pinch salt
Apples:
4 large baking apples (Honeycrisp, Granny Smith, or Braeburn)
½ cup water
Instructions
Preheat oven to 375°F (190°C) and place rack in the center.
Melt butter in a skillet, then combine it in a bowl with brown sugar, flour, oats, cinnamon, nutmeg, and salt to make a crumbly topping.
Wash apples, cut in half vertically, and scoop out the cores using a melon baller or spoon.
Place apple halves skin-side down in a greased oven-safe dish or skillet.
Press oat topping into each apple half, allowing a little overflow.
Pour water around the apples in the pan to keep them moist during baking.
Cover with foil or lid and bake for 20 minutes. Uncover and bake for another 30–40 minutes until apples are tender and topping is golden.
Let cool slightly before serving. Best served warm with vanilla ice cream or caramel drizzle.
Notes
Use rolled oats for a crispier texture; quick oats result in a softer topping.
For added crunch, mix chopped nuts into the topping.
Prep topping in advance or assemble apples ahead of time and refrigerate.
Double recipe using a larger or additional baking dish.
To avoid soggy topping, don’t add excess water and bake uncovered as directed.
