Inside-Out Apple Crisp

Andrea Todd

Instead of slicing apples and sprinkling them with toppings, try stuffing the topping inside a whole apple.  Skip the pans, and use the apple as the vessel for this fun, simple and delicious variation of the apple crisp!

Prep Time

20 minutes

Cook Time

40 minutes


6 Servings


6 apple (medium (firm apples, like the Keepsake, work best))
1 1⁄4 cups flour
1 cup sugar
1 1⁄2 butter (sticks, cold)
1⁄4 teaspoon nutmeg, ground
1⁄4 teaspoon cinnamon, ground


Preheat oven to 350 degrees F and mix the flour, sugar, nutmeg and cinnamon in a bowl.

With a butter knife, cut the cold butter into the dry ingredients. With your fingers, pinch and mix the butter into the dry ingredients until it is a lumpy, sandy consistency. The topping should hold together lightly. Carve a hole in the top of each apple and carefully carve out the center. Do not carve all the way through, leave the bottom intact. The inside should be cut out enough to fill with the topping. Remove more than just the core. (Save what you carve out of each apple to eat as a snack!). Pack the flour mixture firmly into the apple center.

Place on a cookie sheet and put into the oven for 30-40 minutes. The apples are ready when the topping has popped a bit above the apple and is lightly browned.

Remove, let cool a bit, and then slice into quarters, halves, or eat whole!


Recipe from Andrea Todd - SeasonalCSAcooking -