Fall is upon us! I apparently missed apple picking this year, but alas, it doesn’t stop me from baking them! It’s funny, I eat them year round, but I won’t bake with them until the Fall. There is always a time and place for everything.
Still reeling from all the deliciously bad for me vacation food, I opted to give baked apples another go.
Remember last year, when I did a stuffed Baked Apple? Well this one is different, and I think I like this one better.
Baked Apple Crumble (Adapted from Baked Apple with Crisp Topping from Sunny Anderson)
Preheat the oven to 350 degF
Take 2 Apples (I used Mutsu’s) and cut them in half around the middle (not top to bottom). Scoop out the seeds, but try not to go all the way through.
Rub some lemon juice on the exposed apple flesh. Then fill in each hole with some jam. I used a little of this Ginger Malt Whiskey Conserve I picked up while in London.
Place in a baking pan (8×8) with about 1/4 inch of water.
To make the topping, in a medium bowl combine 2 Tablespoons all purpose flour + 3 tablespoons cold butter, diced + 3 tablespoons brown sugar + 1/2 cup rolled oats + 1/4 teaspoon cinnamon + dash of salt. Use your hands to squish it all together until it looks crumbly.
Divide and pile on top of each apple. Put into the oven and bake for 35 – 40 minutes, until the apples are tender, but not super soft and the topping is golden brown.
It was perfect for a chilly fall day. The chunks of ginger enrobed in Malt Whiskey gave it that extra oomph of warmth to the apple without being terribly overpowering. I’m really liking that Ginger Malt Whiskey Conserve! I’m starting to wonder what else I can do with it!
I like this recipe for a baked apple better because of the topping, and the Conserve. It also helps when you only need two apples to make four servings. Eating a whole baked apple was a bit much for a dessert. This was a perfect amount. Leftovers can reheated in a toaster oven set to 250 degF for 20 minutes (or as long as it took me to shower post run…and yes, there was someone attending the toaster oven…and no, it wasn’t the dog).