Apple halves bake under a buttery cinnamon oat topping until tender. Cutting the apples in half makes the centers easier to fill and check for doneness.
Choose apples that keep their shape
A firm apple gives you a tender baked half rather than a collapsed mound. Honeycrisp and Braeburn are useful starting points. Apple size and ripeness change baking time, so begin checking at 30 minutes and use a knife rather than the clock alone.
Leave enough apple beneath the filling
Remove the seeds and tough central core, then make a shallow pocket for the crumble. Do not scoop through the peel at the bottom: it needs to hold the filling and juices. If a half rocks in the dish, trim a tiny sliver from the underside to help it sit flat.
Protect the crumble while the apple softens
The small amount of water keeps the dish from drying out while the fruit cooks. Add it around the apples, not over the oats. If the topping is golden before the flesh is tender, lay foil loosely over the dish and continue baking.
Can I prepare these ahead?
Mix the dry topping ingredients ahead and keep covered. You can also bake the apples earlier the same day, refrigerate promptly, and reheat before serving. For the freshest topping texture, assemble just before baking rather than storing raw filled apples overnight.
Storage and substitutions
Refrigerate leftovers promptly and use within 3 days. Warm in the oven with a little water in the dish. Pear halves can use the same topping, but check tenderness earlier because ripe pears may soften faster. Yogurt and ice cream are optional additions, not part of the baking time.
More recipes to try
Recipe image: AI-generated illustration, not a photograph of a tested preparation.
Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates. The featured image is an AI-generated illustration, not a photograph of a tested preparation.