I just baked apple crisp inside an apple. I had a serious apple craving. I almost called it breakfast, but then the ice cream came to the party. This recipe makes two apple crisps (for two!!), but feel free to scale this recipe up and serve an entire tray of individual apple crisps at your next fall party.
I’ve been baking with fancy butter a lot lately. I figure I’m worth it. But also, I found a 3-pack of Kerrygold at Costco for the same price as one bar at the regular store. I put two in my cart. Then, I walked a lap around the store, ate samples at three different stations, listened to a Vitamix sales pitch, and grabbed two more packs of butter. Costco got me–hook, line, and sinker. Normally, I use store-brand ingredients for my recipes because I think that’s what everyone else uses, and I want to know exactly how a recipe will taste to you. But I just can’t resist the fancy gold butter. I also used it in my apple cider caramels, fyi.
If you leave off the ice cream, you can absolutely call this breakfast. But, I just want to remind you that ice cream has calcium and protein. Vital stuff; a great way to start the day.
- 3 large apples
- 1 1/4 teaspoon ground cinnamon, divided use
- 2 teaspoon fresh lemon juice
- 1/4 cup + 1 tablespoon brown sugar, divided use
- 4 tablespoons butter
- 1/4 cup flour, divided use
- 1/4 cup rolled oats
- 2 scoops of vanilla ice cream, for serving
- Preheat the oven to 375.
- Peel, core and dice one apple. Place it in a small skillet with 1 teaspoon of the cinnamon, lemon juice, 1/4 cup of the brown sugar, and 1 tablespoon of the butter. Turn the heat to medium high, stir, and cook until the apple start to soften and release their juices, about 5 minutes. Turn off the heat, and then stir in 2 tablespoon of the flour until dissolved. Let cool.
- Meanwhile, slice the tops off the remaining two apples, and core them, but do not go all the way through the bottom. Remove most of the inside of the apple, but leave enough intact so that the apple still stands up on its own. Stop about 1" above the bottom of the apple.
- Fill the apples with the cooled apple mixture.
- In a separate bowl, stir together the remaining cinnamon, brown sugar, butter, oats and flour. Pinch the butter into the mixture to form a crumble. Divide the mixture between the two apples and pack it firmly on top.
- Place the apples in a small baking dish, add a splash of water to the bottom to prevent sticking, and bake for 25-30 minutes. Serve warm with ice cream.