Apple Crisp Stuffed Apples

Apple crisp stuffed apples embody the best smells and tastes of apple pies, but in an easy individual serving!

Traditional crisps like Strawberry Rhubarb, Blueberry, and Cranberry Apple are classic and delicious. This simple twist Apple Crisp Stuffed Apples is sure to be a hit with the entire family!!

Apple Crisp Stuffed Baked Apples with ice cream on top

Like an apple pie, but less work!

While I absolutely adore apple pie, sometimes it’s just too much work. I thought these unique Apple Crisp Stuffed Apples would be perfect for those of you who have little ones, love individual desserts , are tired of pie, or just don’t have the time/energy to make crust and a cooked filling.

These cute little apples are stuffed full of tender, spiced chunks and topped with a crunchy streusel. We added a scoop of vanilla ice cream and a bit of salted caramel on top. They’re every bit as delicious as pie!! 

Everything baked at the same time and I was left with only a few dirty dishes. Sounds pretty nice, right?!

Filling a cored apple with cinnamon apple filling and crumble topping

Making stuffed Baked apples

PREP. Preheat oven to 375 degrees. Line a small baking sheet or 8×8-inch pan with parchment paper, foil or a baking mat; set aside. Cut off the tops of 4 apples. Using a knife, core the apples, creating a bowl. Using a spoon, dig out the inside. Peel and cut remaining apple into ¼-inch to ½-inch chunks.

SEASON. In a medium bowl, combine the apple chunks, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt. Mix until combined. Spoon the filling into the apples.

CRUMBLE. In a small bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, and salt. Cut in the cold butter using a pastry blender until small clumps form (pea size). Sprinkle the streusel over top.

BAKE. Place the apples onto the baking sheet or into the prepared pan. Place in the oven to bake for 30-40 minutes or until the crust is browned and the filling is bubbly (you may have to tent the tops with foil half way through to prevent from over-browning). Remove from the oven and allow to cool for 10 minutes before serving. Top with vanilla ice cream and caramel, if desired.

A stuffed baked apple with a scoop of vanilla ice cream and caramel drizzle on top

Recipe Tips + Storage

  • Apples: Make sure when coring the apples to leave some of the bottoms intact. You will want to avoid having the apples break open when transferring them, as the bottoms will get soft when they bake. It is best to leave at least ¼ in thickness at the bottom of each apple.
  • Oats: If all you have are quick oats on hand you can definitely substitute them for the old fashioned oats called for in this recipe.
  • Pastry Blender: If you don’t have a pastry blender handy you can use 2 forks to cut the butter into the streusel mixture.

If you would like to prep these AHEAD OF TIME to bake later in the day, make sure to keep the topping separate until you are ready to pop them in the oven. It would also be a good idea to add an extra tsp of lemon juice to the apples to prevent additional browning. Make sure to store them tightly covered with plastic wrap in the refrigerator until you are ready to bake them. We don’t recommend storing them this way for more than a few hours.

STORE leftover apple crisp stuffed apples in the fridge wrapped in plastic wrap for a few days. They can be warmed later in the microwave on 50% power or heated up in a 325 degree oven for a few minutes.

Apple Crisp Stuffed Apples topped with a scoop of vanilla ice cream

here are a few more apple recipes:

Apple Crisp Stuffed Apples | lifemadesimplebakes.com

Apple Crisp Stuffed Apples Recipe

Everything you love about apple crisp but baked inside an apple. This fun fall dessert is something everyone will love!
4.67 from 6 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 apples
Calories: 352kcal
Print Recipe

Ingredients

  • 5 large apples - (Granny Smith, Jonagold or Honey Crisp)
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • tsp ground nutmeg
  • tsp kosher sea salt
For the Streusel Topping
  • ¼ cup all purpose flour
  • ¼ cup old fashioned oats
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • tsp kosher sea salt
  • 3 tbsp unsalted butter - cold

Instructions

  • Preheat oven to 375 degrees. Line a small baking sheet or 8×8-inch pan with parchment paper, foil or a baking mat; set aside.
  • Cut off the tops of 4 apples. Using a knife, core the apples, creating a bowl. Using a spoon, dig out the inside. Peel and cut remaining apple into ¼-inch to ½-inch chunks.
  • In a medium bowl, combine the apple chunks, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and salt. Mix until combined. Spoon the filling into the apples.
  • In a small bowl, whisk together the flour, oats, brown sugar, cinnamon, baking powder, and salt. Cut in the cold butter using a pastry blender until small clumps form (pea size). Sprinkle the streusel over top.
  • Place the apples onto the baking sheet or into the prepared pan. Place in the oven to bake for 30-40 minutes or until the crust is browned and the filling is bubbly (you may have to tent the tops with foil half way through to prevent from over-browning). Remove from the oven and allow to cool for 10 minutes before serving. Top with vanilla ice cream and caramel, if desired.

Notes

-Add chopped nuts to the topping!

Nutrition

Serving: 4g | Calories: 352kcal | Carbohydrates: 69g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 154mg | Potassium: 366mg | Fiber: 8g | Sugar: 49g | Vitamin A: 417IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

    1. You’ll want to leave some of the bottom intact. It’ll get soft, and you don’t want it to break open when you’re transferring them, so make sure it’s at least 1/4-inch thick.

  1. Thanks so much for this easy delicious recipe. However, I used apple and cinnamon instant oatmeal instead of regular oats. Amazing!! My family loved it!

  2. If you wanted to make these in advance and then bake right before ready to eat, could you? Would they get soggy? How would you store before baking if so? I need to travel with these so was trying to figure that out. Thanks !

    1. If you want to get them all prepped and then bake them when you arrive, I’d suggest keeping the topping separate and adding a little more lemon juice to the apples (maybe another teaspoon). They will still brown a bit, but that should help. Then add the topping and bake 🙂

  3. 5 stars
    OMG, these are SO delicious! Seriously our family’s new favorite dessert.. can’t wait to make again and again!

  4. 5 stars
    These are so incredible! I love eating the pie straight out of the apple! Perfect when warm with a cool scoop of ice cream. The kids LOVE this!