There’s something particularly comforting about the aroma of apples, cinnamon and maple syrup baking in the oven. These individually baked apples are filled with a buttery oat and pecan crumble and finished with Canadian maple syrup. They offer all the comforting flavours of apple crisp in a beautiful individual serving.
Prep Time
20 minutesBake Time
35 to 45 minutesYield
6 applesRating
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Loading...| For the Apples: | |
| 6 medium Canadian baking apples, such as Honeycrisp, Northern Spy or Granny Smith | |
| 15 mL (1 tbsp) fresh lemon juice | |
| 125 mL (1/2 cup) water or unsweetened apple juice | |
| For the Maple Pecan Oat Crumble: | |
| 175 mL (3/4 cup) Rogers Foods Large Flake Oats | |
| 30 mL (2 tbsp) Rogers Foods Whole Wheat Flour | |
| 125 mL (1/2 cup) pecans, chopped | |
| 30 mL (2 tbsp) packed brown sugar | |
| 45 mL (3 tbsp) pure Canadian maple syrup | |
| 45 mL (3 tbsp) unsalted butter, melted | |
| 5 mL (1 tsp) ground cinnamon | |
| 1 mL (1/4 tsp) ground nutmeg | |
| Pinch of salt | |
| ... | |
| RECIPE NOTES: | |
| Baking Tip: Choose firm apples that hold their shape during baking. If the apples are particularly large, allow a little additional baking time. | |
| Serving Suggestion: Serve warm with a spoonful of vanilla Greek yogurt, a small scoop of vanilla ice cream or a drizzle of warm maple syrup. | |
| Make-Ahead Tip: Prepare the crumble filling up to one day in advance and store it in the refrigerator. Core and stuff the apples shortly before baking. |
There's something particularly comforting about the aroma of apples, cinnamon and maple syrup baking in the oven. These individually baked apples are filled with a buttery oat and pecan crumble and finished with Canadian maple syrup. They offer all the comforting flavours of apple crisp in a beautiful individual serving.
| 1. | Preheat oven to 190 degrees C (375 degrees F). Lightly grease a baking dish large enough to hold six apples upright. |
| 2. | Wash and dry the apples. Using an apple corer or small paring knife, carefully remove the cores, leaving approximately 1 cm (1/2 inch) of the bottom intact to hold the filling. |
| 3. | Widen the opening slightly to create space for the crumble filling. Brush the cut surfaces with lemon juice to help prevent browning. |
| 4. | In a medium bowl, combine the oats, whole wheat flour, pecans, brown sugar, cinnamon, nutmeg and salt. |
| 5. | Stir in the maple syrup and melted butter until the mixture is evenly moistened. |
| 6. | Spoon the oat crumble mixture into the center of each apple, pressing gently and mounding a little filling on top. |
| 7. | Arrange the stuffed apples upright in the prepared baking dish. |
| 8. | Pour the water or apple juice into the bottom of the dish. |
| 9. | Cover loosely with foil and bake for 20 minutes. |
| 10. | Remove the foil and continue baking for 15 to 25 minutes, until the apples are tender when pierced with a knife and the crumble is lightly golden. |
| 11. | Allow to cool for 5 to 10 minutes before serving. Spoon some of the warm juices from the baking dish over each apple. |
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