Baked Apples with Oatmeal Crumble Topping

5 from 3 votes

Here's a super cozy apple dessert with a buttery oatmeal crumble topping. Delish!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 530kcal

Author: Paige

Cost: $15-$25.00

Wash, dry and remove the core of the apples with either an apple corer, spoon or a melon ball tool. Remove the skin off the top of each apple, then use the same tool to scoop out one-half inch of the top of each apple, making a shallow "bowl" for the oatmeal topping.
Rub the inside of each apple with the fresh lemon to prevent browning. Set the apples aside to make the crumble topping.
In a food processor fitted with a blade, or alternatively by using a hand-held pastry cutter and a large bowl, add the cold butter, brown sugar, flour, oatmeal, sea salt and cinnamon and pulse (or cut) the ingredients together until combined. The mixture will be crumbly.
If you have leftover crumb topping (due to varying sizes of apples), freeze any unused in a freezer-safe container for up to 3 months.
Scoop a heaping tablespoon of the crumble into each apple. You'll want about a quarter cup of the crumb filling for each apple. Lightly pat the topping down into each apple.
Place the prepared apples in an oven-safe dish. Add the apple cider to the dish (don't drizzle on top) and the brandy or rum, if using.
Bake at 350F for approximately 40-45 minutes, until you can easily poke the end of sharp knife into the side the apple to test for softness.
Serve warm or cold with a spoonful of the cider from the baking pan drizzled on top, and whipped cream or ice cream.

I used Opal apples in this recipe, which are a cross between a Golden Delicious and Topaz varieties. Try Jonagold or Honeycrisp varieties too.
Any leftover crumb topping can be frozen for up to 3 months.
If you don't have an melon baller or apple corer kitchen tools, just use a spoon.