It’s our favorite month of the year (only because it’s our birthday month)! We couldn’t let September slide by us without our annual trip to the apple orchard for some apple picking fun. Let’s be straight here – there’s always an ulterior motive for an outing when it happens on a Saturday! With treats on the brain and baskets in our hands we loaded up on tons of deliciousness. As health fanatics, we realize we should save some apples for nutritious snacks and lunch boxes, so good thing we planned ahead and picked enough to create our weekly sweet. Apple Crisp Inside An Apple is treat in a treat and that’s certainly worth the cheat!
Apple Crisp In An Apple
3 whole Large Apples
1-¼ teaspoon Ground Cinnamon
2 teaspoons Fresh Lemon Juice
5 Tablespoons Light Brown Sugar
4 Tablespoons Unsalted Butter
4 Tablespoons Flour
¼ cups Rolled Oats
2 whole Scoops Vanilla Ice Cream
Caramel Sauce for topping
Preheat the oven to 375ºF.
Peel, core and dice 1 apple. Place it in a small skillet with 1 teaspoon cinnamon, lemon juice, ¼ cup (4 tablespoons) brown sugar, and 1 tablespoon 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 flour until dissolved. Let cool.
Meanwhile, slice the tops off the remaining 2 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, flour, and oats. Pinch the butter into the mixture to form a crumble. Divide the mixture between the 2 apples and pack 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 and caramel sauce.
*recipe from Tasty Kitchen