This easy-to-make cinnamon baked apple crumble fits the bill perfectly and also fights waste by showcasing our off-sized and discolored apples. Join us in showing the world that an apple doesn’t have to look perfect or be evenly sized to make a fantastic dessert!
Recipe by Elizabeth Schneider, Imperfect customer!
For the baked apples
- 4 medium apples
- 2 Tbsp unrefined coconut oil or butter
- 4 Tbsp pure maple syrup
- 1 tsp ground cinnamon
For the oat crumble
- 1/3 cup flour
- 2 Tbsp unsalted butter (or vegan alternative)
- 3 Tbsp light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/4 teaspoon vanilla extract
- Heat oven to 350 F.
- Slice the apple in half horizontally, then scoop out the seeds with a melon baller or spoon, being careful not to remove too much of the apple’s flesh.
- Place the apple halves in a small baking dish, cut sides up.
- Mix the coconut oil, maple syrup and cinnamon together in a small dish (you can microwave for a few seconds to make stirring easier).
- Pour the syrup mixture into the center of the apples (where the seeds used to be), then spread the rest of the syrup over the top of the apple halves.
- Bake for 20 minutes.
- While the apples bubble away in the oven, in a medium bowl, combine whole wheat flour, oats, vanilla extract, butter, brown sugar, cinnamon, and ¼ teaspoon salt. Stir until ingredients are combined and mixture is the consistency of wet sand.
- After 20 minutes, remove apples from oven. Top them with the crumble mixture and bake until it has browned, about 15 minutes more.
- Serve warm!
Recipe Notes and Variations
- You can use whatever apple variety you have on hand for this recipe, but we’re partial to tart varieties like Granny Smith, Jonagold, or Honeycrisp.
- Try using some crushed nuts like walnuts, pecans, or almonds for topping if you like. If nuts aren’t your thing, chopped cacao nibs are delicious on top of a dessert like this as well.
- If you loved this and hey, still have more apples, try these delicious Apple Cheesecake Bars.