Recipe: Stuffed Baked Apple Crisp
Today is National Apple Dumpling Day, which naturally has me thinking about apples. 🍎 When I’m sourcing the best of the season, I love stopping by McGlasson Farm in Hebron or ETC Produce & Provisions at Findlay Market. ETC is especially fun because they’ll often tell you exactly which local farm or neighborhood the apples came from—making each bite feel that much more connected to our community.
As for what I do with all those apples? My go-to fall comfort dish is Stuffed Baked Apple Crisp. Fuji apples are my favorite for this recipe—they’re firm enough to hold their shape while baking, but sweet enough to balance the cinnamon and brown sugar. The result is a warm, crowd-pleasing dessert that fills your home with the aroma of fall. 🍂
Read the blog below for the full recipe, and here’s to crisp apples, cozy kitchens, and savoring all the sweet flavors this season has to offer. 🍏🥧🍎
Stuffed Baked Apple Crisp
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
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Ingredients
For the Filling
• 8 apples (Fuji recommended)
• 4 tablespoons unsalted butter
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
For the Crumble Topping
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, chilled and cut into small cubes
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Method
1. Preheat the oven to 400°F (200°C).
2. Prepare the crumble topping: In a medium bowl, whisk together flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Using a pastry cutter, two forks, or your fingertips, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
3. Make the filling: Peel and chop 4 of the apples. In a medium saucepan, combine chopped apples with butter, brown sugar, and cinnamon. Cook over medium heat for 8–10 minutes, or until apples are tender. Remove from heat.
4. Prepare the apple shells: Slice the tops off the remaining 4 apples. Using a spoon, carefully scoop out the core and some of the flesh to create a hollow “bowl” for the filling. (Tip: Save the scooped-out flesh for another use, or finely chop and add it to the filling if desired.)
5. Assemble: Spoon the warm apple filling into the hollowed apples. Top generously with the crumble mixture.
6. Bake: Arrange the stuffed apples on a baking sheet. Bake for 10–15 minutes, or until the topping is golden brown and crisp.
7. Serve: Enjoy warm, as is—or elevate the dessert by serving with vanilla ice cream and a drizzle of caramel sauce.
Notes
• If you have an apple corer, you can remove the cores and incorporate some of the scooped flesh directly into the filling. In this case, you may only need 3 apples for the filling instead of 4.
