Baked apples were not a dessert I remember my mother making. She was the master of apple pie, so perhaps she just stuck with what she knew we loved. The first time I had a baked apple, it was one I made for myself and my newlywed husband. I couldn’t believe how easy they were, how delightfully homey and cozy and sweet. Every year, when autumn rolls around again, apple-based desserts are what I’m craving.
This recipe calls for two apples, which you’ll cut in half before baking–that serves the purpose of cutting down on the baking time and halving the portion size. Half of a baked apple, plus a scoop of ice cream, makes a pleasant but not overwhelming dessert. Save the other half for tomorrow’s breakfast (they’re delicious cold, or warm them up in the microwave.) Baked apples also make a tasty afternoon snack.
You’ll note that this recipe calls for almond meal. I use this because it’s gluten-free (I also use gluten-free oats), but you can certainly substitute all-purpose flour, whole wheat flour, or even chopped nuts in its place. Streusel is very forgiving. Its purpose is to be a sweet and crunchy addition to fruit desserts–so anything you’d like to add to that mix will work just fine.
Streusel-Topped Baked Apples for Two
Two apples (Granny Smith, Fuji or Pink Lady work well)
4 T. butter, melted
1/3 c. brown sugar
1 tsp. cinnamon
1/3 c. oats
1/3 c. almond meal
Preheat the oven to 350 degrees. Halve the apples and scoop out the core and seeds using a sharp spoon or a paring knife. You’ll end up with an indentation in the center of each half. Fit the four apple halves into a square baking dish.
Stir together the melted butter, brown sugar and cinnamon. Add the oats and almond meal and stir until combined. Fill the indentation in each apple, then mound the remaining streusel on top of each half, covering as much of the cut surface as possible.
Bake the apples for 35 to 40 minutes, until they’re soft. Serve warm or cold, with ice cream or on their own.
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