This recipe was given to me by caterer Cyndy Totten who attends our church. This is a delicious and different way to make apple crisp. This method makes it possible to be a dish for one or more persons. I am posting the recipe as if you were making it for only one person. Increase the number of servings by simply increasing the number of apples and increasing the amount of the other ingredients by the number of servings you are making.
My Private Note
Units: US | Metric
- 1 large baking apple
- 2 tablespoons rolled oats (you could substitute 1 T chopped nuts for 1 T of rolled oats for more crunch)
- 1 tablespoon firmly packed brown sugar, plus
- 1 teaspoon firmly packed brown sugar
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons flour
- 1/4 cup cranberry-apple juice or 1/4 cup apple cider (you may use any flavor apple juice)
- 2 tablespoons caramel ice cream topping
- 1Preheat oven to 350 degrees.
- 2Put the oats, brown sugar, flour and butter into a small bowl.
- 3Stir well until well blended.
- 4With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole.
- 5Place the apple in a small baking dish.
- 6Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area.
- 7Pour the juice over the apple.
- 8Bake, until the apple is tender-- about 50-60 minutes.
- 9Baste with the juice a few times during baking.
- 10Place the warm apple in a dessert dish.
- 11Spoon the juice from the pan over the apple.
- 12Heat the carmel topping for a few seconds in a microwave.
- 13Drizzle the caramel topping over the apple.
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Nutritional Facts for Stuffed Whole Apple Crisp
Serving Size: 1 (364 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 422.9
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.8 g
- Cholesterol 15.5 mg
- Sodium 191.7 mg
- Total Carbohydrate 93.1 g
- Dietary Fiber 6.5 g
- Sugars 48.7 g
- Protein 3.2 g