Baked Apples with Oat Crumble
serves 10-12
recipe adapted from Huckleberry Cookbookfor the crumble:
- 3/4 cup unsalted butter, cubed, at room temperature
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- ¾ cup oat flour
- 1/2 cup chopped roasted almonds
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 1/2 cup brown sugar
for the apples:
- 6 apples, peeled, halved, and cored
- 4 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 cup apple juice
- ¾ cup water
Preheat your oven to 375°F
To make the crumble: Combine the butter, cinnamon, vanilla, oats, oat flour. chopped almonds, salt, honey, and brown sugar in a bowl and blend with your fingertips until well combined. Refrigerate until needed.
In a large bowl, toss the apples with butter, brown sugar, salt, and cinnamon.
Pour the apple juice mixed with ¾ cup water into a 9×13 baking dish, then fit the apples in snugly, cut-side up. Cover with foil. Bake until the apples are soft, about 1 hour.
Remove the foil and top the apples with the crumble. Increase the oven temperature to 425°F and bake until the topping is nicely brown, about 20 minutes longer. Serve warm or at room temperature.