Baked Apples with Crisp Topping
|12 servings||30 minutes|
|Cook Time||Passive Time|
|45 minutes||45 minutes|
Part 'baked apple', part 'apple crisp'...but no matter what you call it, it tastes delicious! And it's easy to make! Many of our apple varieties are great for baking. We like Jonathan, Jonagold, Honeycrisp or Empire, just to name a few. Special thanks to long-time staffer, Teanna, and neice, Summer, for their help developing this yummy recipe!
- 6 medium apples
- 1 cup apple cider (sub water if necessary)
- 12 Tbs raspberry rhubarb jam (Smith Berry Barn brand is the best!)
- 1/2 cup butter
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup oatmeal
- 1/4 cup hazelnuts (chopped)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 pinch freshly grated nutmeg
- Preheat oven to 350 degrees.
- Core each apple and slice in half length-wise.
- Scoop out a bit more of the center of each cored area to create a small well for the jam.
- Fill each well with approximately 1 Tbs jam.
- Place apples (cut side up) in a 9"x13" baking dish.
- Pour cider (or water) into bottom of baking dish.
- Mix all remaining ingredients with a pastry blender until blended and crumbly. A food processor will work, as well, but be careful not to over-mix.
- Evenly distribute the topping mixture on top of each apple half, mounding and pressing lightly to keep it in place.
- Bake 35-45 minutes, until apples are softened and topping is golden-brown. Test for doneness by piercing apple with a fork. Baking times will vary depending on the variety of apple you choose.
- Serve warm with vanilla ice cream.
This recipe can easily be cut in half using an 8"x8" baking dish and half the apples. ??However, we recommend preparing the entire topping recipe, so you can refrigerate or freeze the other half to use at a later date.