This apple crisp dessert is one of the best desserts I’ve had in a long time. I can’t say that it’s a fat-free, low calorie, gluten free, ultra-healthy dessert, but I can say that it has apples in it and that makes it healthy-ish. Right? Regardless whether it is healthy or not, I can not recommend this dessert more highly. Especially if you are an apple lover. We started off by peeling, coring, and chopping 4 of the 8 apples for the actual apple crisp.
We then cut the tops off of the other 4 apples so that we could scoop them out like a pumpkin carving contest.
Once that was done it was time to cook the apples for the apple crisp.
Once the apple crisp was ready it was time to pile it in the bowls we carved out of the apples. By this point the kitchen should be smelling fantastic and your mouth should be watering at the prospect of warm apple crisp topped with ice cream and caramel. Mmmmm……
You are so close now that you should be practically drooling. I certainly am and that’s just looking at the pictures and remembering just how good this was.
All credit goes to Tiffany and creme de la crumb for this recipe. We actually didn’t alter this at all other than to use different apples. We used some giant, super sweet, braeburn apples. They were hands down some of the sweetest, crispest apples I have ever had. Here is Tiffany’s recipe. I hope you enjoy it. Have a great day and God bless.
- 8 apples (We used braeburn apples)
- 4 tablespoons butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- crumble topping
- ½ cup flour
- ¼ cup oats
- ⅓ cup brown sugar
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons butter, chilled and cut into cubes
- Preheat oven to 400 degrees.
- First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
- Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
- Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling.
- Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
- Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!
