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Easy Roasting Apples

Easy Roasting Apples

This oven-baked dessert features juicy, runny apples filled with brown sugar and topped with a crunchy oat-and-butter crumble brightened by orange zest. It is ready in about 45 minutes and is lovely for a cozy fall dessert—serve in a bowl with ice cream or a dusting of cinnamon.
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Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes

Ingredients

  • 5-6 sweet apples I used Fuji and Gala here, but any sweet apple will work
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup quick cooking oats (oatmeal)
  • 1/3 cup all-purpose flour
  • 4 tablespoons unsalted butter sweet cream, softened
  • 1/4 teaspoon kosher salt
  • one orange zest
  • 1/2 cup orange juice
  • 3 tablespoons honey

Instructions

  1. Preheat the oven to 350°F. Cut off the top ½ inch of each apple, core them with a coring tool, and scoop out about ⅓ of the flesh from each apple. Place the hollowed apples upright in a 10-inch skillet.
  2. In a medium bowl, mix the Dark Brown Sugar and ground cinnamon, then spoon some of this sugar mixture into the bottom of each apple cup.
  3. In the same bowl, combine the quick cooking oats, all purpose flour, sweet cream unsalted butter, kosher salt, and zest of one orange. Crumble the mixture together with your fingers and pack it into the remaining space in each apple so the tops are filled.
  4. Whisk the orange juice, honey, and additional orange zest in a small bowl, then gently pour this mixture into the bottom of the skillet.
  5. If any filling remains, sprinkle it over the tops of the apples. Bake for 30-40 minutes, until the apples are easily pierced with a knife, then drizzle the pan juices over the apples before serving.

Notes

Cut a little flat spot on the bottom of the apples so that they stand up straight and sit right on a plate.
Use sweet apples only for this recipe. Avoid Granny Smith, she is too tart for this.
You'll want to put the sugar mix into the bottom of the apple so that it mixes well with the juices of the apple as it bakes. That makes all the difference.
These apples are runny and juicy when you eat them, so keep that in mind for serving. I recommend serving in a bowl. I have these in a plate for photos, but that is just so you can see what they look like.
If you have filled your apples half way with the sugar mix and still have some left, stop and set that aside. Sprinkle it over the top of the apples after you put the oat mix in.
Ice Cream is lovely with this dish!
A dusting with cinnamon just after they are out of the oven is a lovely touch.