Recipe: Baked Apples With Oat Crumble | KCET
Recipe: Baked Apples With Oat Crumble
We love a good crumble, and this recipe from Huckleberry in Santa Monica does not disappoint. Use your favorite variety of apples, but avoid Fuji, as they're too sweet for baking. Serve warm with freshly whipped cream or ice cream to make it extra indulgent.
Baked Apples With Oat Crumble
Serves 10 to 12
3/4 cup unsalted butter, cubed, at room temperature
1/2 tsp cinnamon
1 tsp vanilla extract
1 cup whole-wheat flour
2 1/4 cups rolled oats
1 tsp kosher salt
2 tbsp honey
1/2 cup + 2 tbsp brown sugar
6 apples, peeled, halved, and cored
4 tbsp unsalted butter, melted
3 tbsp granulated sugar
2 tbsp brown sugar
1/4 tsp kosher salt
1/2 tsp cinnamon
1 3/4 cups apple juice
Preheat your oven to 375°F/190°C.
To make the crumble: Combine the butter, cinnamon, vanilla, whole-wheat flour, oats, salt, honey, and brown sugar in a bowl and blend with your fingertips until homogenous. Refrigerate until needed.
In a medium bowl, toss the apples with the butter, granulated sugar, brown sugar, salt, and cinnamon.
Pour the apple juice into a 91?2-by-131?2-in/24-by-34-cm baking dish, then fit the apples in snugly, cut-side up. Cover with foil.
Bake until the apples are soft, about 1 hour. As different varieties have different bake times, be sure to give them a poke to see if they're ready.
Remove the foil and top the apples with the crumble. Increase the oven temperature to 425°F/220°C and bake until the topping is nice and brown, about 20 minutes longer. Serve warm or at room temperature. This keeps, refrigerated, for up to 3 days.
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