Servings: 2 serving(s)
Prep time: 20 minutes
Total time: 45 minutes
Cooking time: 25 minutes
Like individual apple crisps, only easier.
Crumble-top baked apples are like individual apple crisps, only easier. They make a great snack but also transition well to dessert when served with cream or ice cream. They really don’t need anything to be satisfying.
After testing the recipe a couple of times at home I introduced it at my afterschool cooking class at my daughter’s school. Sixteen enthusiastic kids make them without a hitch.
Although their ease to prepare is part of the appeal, they also look pretty in a bowl in a very wholesome sort of way.
The instructions may seem a little fiddly at first since you bake the apples in two steps but once you have made them a couple of times you won’t even need to measure anything. The crumble top quantities below are more of a guide. I have spread the mixture across three apples instead of two and I have also made extra crumb top, on occasion.
When it comes to slicing the peeled apples, I use a gentle rocking back and forth motion to carefully make the slices without going all the way through the apple. If you do end up slicing all the way through it’s no big worry. Just continue along according to the instructions below.
Crumble-Top Baked Apple Recipe
Makes 2 apples
- 2 large, firm apples, like Honey Crisp, Pink Lady or Granny Smith
- 2 Tbsp. butter, divided
- 1 1/2 Tbsp. Crosby’s Fancy Molasses, divided
- 1 1/2 Tbsp. brown sugar
- 3/4 tsp. cinnamon, divided
- 1 Tbsp. flour
- 2 Tbsp. rolled oats
- Pinch of salt
- Pre-heat oven to 400°F. Line a baking pan with parchment paper.
- Melt 1 Tbsp of butter over low heat. Remove from heat and stir in 1 Tbsp of molasses and ½ tsp cinnamon. Set aside.
- Peel the apples and cut in half from top to bottom. Core the apples (use a melon baller or spoon).
- Place the apples cut-side down on a cutting board. Cut slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom.
- Place the apples in the baking pan, flat-side down. Brush the apples with melted butter and molasses mixture.
- Cover pan with foil, and bake for 10-15 minutes, until apples are soft (but not collapsing).
While apples are baking prepare the streusel topping:
- Combine remaining Tbsp. of butter with, remaining ½ Tbsp. of molasses, the brown sugar, 1/4 teaspoon cinnamon, flour, oats, and a pinch of salt.
- Remove apples from oven and top with streusel.
- Increase the oven temperature to 425 F
- Return apples to oven, uncovered. Bake 10 minutes.
- Serve with cream, ice cream or on their own.