The easiest way to core an apple is if you have a fancy thing called an “apple corer”! They are designed to core apples and not everybody has one of these tools in their home.
Otherwise, use a sharp knife to halve it from top bottom. Use a small spoon or melon baller to scoop out the seeds and fibrous sheaths of each half of the apple. Use a knife to remove the stem and bud ends of the apple. The core should be completely removed. Adding citric acid in the form of lemon juice to apples once they are sliced can prevent oxidation and browning.
Ingredients
- 8 fuji apples
- 4 tablespoons butter
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/4 cup oats
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon maple syrup
- 1 teaspoon honey
- 4 tablespoons butter, chilled and cubed
Preparation
Preheat oven to 400 degrees.
2.Prepare the crumble topping: In a medium bowl whisk together the flour, oats, brown sugar, sugar, salt, cinnamon, honey and maple syrup. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
3.Peel and chop 4 of the apples. Add the chopped apples, butter, brown sugar and cinnamon to a medium saucepan and sauté over medium heat for 8 to 10 minutes or until the apples are tender. Remove from heat.
4.Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe. You don't need to get every little bit out, just enough to make a "bowl" for the filling.
5.Fill the scooped-out apples with the apple filling from the saucepan. Top with a generous amount of the crumble topping.
6.Place the stuffed apples on a baking sheet and bake for 10 to 15 minutes until the crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!