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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 apple half
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
