Baked Apples with Oat Crumble

serves 10-12
recipe adapted from Huckleberry Cookbook

for 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.