Stuffed Whole Apple Crisp

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.

• Ready In: 1 hr
• Serves: 1

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees.
2. Put the oats, brown sugar, flour and butter into a small bowl.
3. Stir well until well blended.
4. With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole.
5. Place the apple in a small baking dish.
6. Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area.
7. Pour the juice over the apple.
8. Bake, until the apple is tender-- about 50-60 minutes.
9. Baste with the juice a few times during baking.
10. Place the warm apple in a dessert dish.
11. Spoon the juice from the pan over the apple.
12. Heat the carmel topping for a few seconds in a microwave.
13. Drizzle the caramel topping over the apple.
14. Enjoy.