Baked apples have always been one of my favorite fall desserts because the house smells amazing while they cook. Here I’ve combined them with an American favorite (apple crisp) for a delicious twist on two classic fall desserts.
Ingredients
6 apples
4 tablespoons butter
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Crumble Topping
1/2 cup flour
1/4 cup oats
1/3 cup brown sugar
1/4 cup granulated sugar
1/4 tsp. salt
1/2 tsp. cinnamon
4 tablespoons butter, chilled and cut into cubes
Bourbon Whipped Cream
1 cup cold, heavy whipping cream
2 tablespoons sugar
1 tsp. vanilla extract
1 tablespoon bourbon (optional)
Garnish
Caramel sauce
Chopped pecans
Instructions
Preheat oven to 375 degrees.
- Cut the tops off 4 apples and spoon out the flesh. Throw away the seeds and reserve remaining flesh.
- Peel and core remaining 2 apples. Dice the two apples, along with the flesh from the 4 apples.
- In a medium pan, melt butter.
- Add diced apples, brown sugar, cinnamon and nutmeg.
- Cook until apples are tender (8–10 mins.). Meanwhile, make the crumble.
- In a bowl, combine flour, oats, brown and white sugar, salt and cinnamon.
- Cut in cold butter using a pastry cutter or two knifes until pea-size clumps form.
- Place hollow apples in a small baking dish and stuff each with cooked apple mixture.
- Top apples with a generous spoonful of crumble.
- Bake for 20 mins. or until tops are crispy.
- To make the whipped cream, beat cold heavy whipping cream, sugar, bourbon (optional), and vanilla on high until stiff peaks form.
- Place apples on plates, top with a dollop of whipped cream, drizzle with caramel sauce, and sprinkle with pecans. Enjoy!
Find more fabulous recipes from local food blogger, Jackie Bruchez, at www.seasidebaker.com.
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