These have been an obsession this summer at the cottage! I think I may have baked this recipe over ten times in the last two months! They may look complicated to make, but the ingredients are simple – and once you give it a try, they aren’t hard to make!
This dessert is perfect for Fall, and looks pretty impressive! A different spin on the classic apple crumble. Topped with vanilla ice cream and caramel sauce.
STUFFED APPLE CRUMBLE
Adapted from lecremedelacrumb.com
- 2 tsp. of salted butter
- 1/4 cup of brown sugar
- 2 tsp. of cinnamon
- 2 tsp. of chilled salted butter
- 1 tsp. brown sugar
- 2 tsp. granulated sugar
- 1/4 cup of flour
- 1/8 cup of rolled oats
- pinch of salt
- 1 tsp cinnamon
- Preheat the oven to 400F.
- Start by cutting the top of the apple off with a paring knife. Then, use a spoon or scoop with a sharp edge to carve the inside of the apple. I have a starbucks scoop (for coffee) and I find the edges are a bit sharper, and it really helps scoop the apple out. Keep the insides of the apple.
- Once the insides of the apples are carved out, chop up the insides of the apple. make sure to remove the stem and the seeds.
- Add the apple pieces to a pot. Add 2 tablespoons of butter, 1/4 cup of brown sugar and 2 tsp of cinnamon to the pot. Cook it on medium heat until the apple is tender.
- While the apple pieces are cooking, prepare the crumble topping.
- Place the chilled butter in a bowl with 1/4 cup of flour, 1/8 cup of rolled oats, 1 tsp of brown sugar, 2 tsp of brown sugar, pinch of salt and 1 tsp of cinnamon. Combine the ingredients together by rubbing the butter into the dry mixture. The easier way to do this is with your hands.
- Add the apple pieces (now a wet/sticky consistency) to the carved out apples. Then, top with the crumble mixture.
- Bake for approximately 10 minutes. Serve hot, and top with vanilla ice cream (and caramel sauce!?)