I’ve been meaning to publish this recipe for the better part of a month now. We’ve served it at least four times since Thanksgiving — and, if I weren’t so tied up stuffing my own face fulla ’em, I would’ve had you cramming your pie hole fulla apples on Turkey Day, too.
The good news, however, is that there’s still time to squeeze this sweet little diddy into your pre-resolution celebrations, because in true Emily fashion, these babes are seriously so. very. simple. And I’m not gonna lie: a few minutes of cutting cold butter and whole walnuts into brown sugar even had my forearm muscles twitching a bit, so we’re going to call this a workout, too. Come for the food, stay for the fitness, folks.
Easy Cinnamon Streusel Baked Apples Recipe— #protips
So let’s talk baked apples. I don’t want to lay into my own horn too much on this, but — toot toot — the streusel topping here might just be the best I’ve ever had. It’s loaded with brown sugar, butter and walnuts (even if you’re not a walnut person, trust me on this — it’s worth it for the texture, alone) — and then packed on generously. After half an hour or so in the oven, it becomes seriously crunchy and craggy, while the apples beneath stay somewhat firm to the bite, without all the soupiness you (potentially) get from a pie. We used crisp, cinnamony Autumn Glory apples for this recipe, but use whatever baking apple you prefer — ideally one that holds its shape nicely. Granny Smiths are classic, but some of my favorite eating apples that we almost always happen to have on hand — Pink Lady or Honeycrisp — would be dang good, too. Give ’em a quick scrub, halve ’em, core ’em — and, for heaven’s sake leave those skins on. It’s where all the nutrients hang out, after all. Plus, who even has the time.
I like to serve these Baked Apples warm with ice cream for dessert, but they’d narrowly pass for breakfast if you went a little more conservative with the topping. Swap the ice cream for a little whipped cream and a dusting of cinnamon, maybe. And they reheat like a dream, too. Just pop them in a cold oven, bring it back up to the baking temp and by the time the oven is warm, your apples are, too.
Cinnamon Streusel Baked Apples (Recipe)
By: Emily Stoffel
Makes: 8 Servings
Prep Time: 10 mins
Cook Time: 40 mins
4 apples, halved and cored
3/4 cup flour
3/4 cup brown sugar
3/4 cup raw walnuts
4 oz salted butter
2 tsp ground cinnamon
1 tsp vanilla bean paste (or vanilla extract)
1/4 tsp Himalayan pink or sea salt
vanilla bean ice cream, for serving (optional)
Preheat oven to 375F. Arrange halved apples in a 9″x12″ baking dish.
In a large bowl, combine flour, brown sugar, walnuts, salted butter, cinnamon, vanilla pasta (or extract) and salt. Using a sharp pastry cutter (I strongly highly recommend this one, which is strong enough to cut the walnuts into the mixture, too) or two knives, cut butter and walnuts into the flour until the mixture resembles wet sand and begins to hold its shape and clump together. (See images, above.)
Sprinkle streusel evenly over the apples — it’ll be piled on generously, and so much the better.
Bake for 45 mins or until topping is lightly browned and apples are just tender. Allow to cool slightly (topping will crisp up, too) before serving warm with vanilla ice cream. Enjoy!
NOTES: If you find yourself using a wire pastry cutter that can’t quite handle cutting the walnuts, just give the walnuts a fine chop before adding them. Store any leftovers in the fridge for up to 3 days.
Cheers to enjoying the rest of the holiday season, guys. We’ll be ringing in the New Year casually with friends, armed with a tray of our go-to Jalapeño Monte Cristo Party Sliders, these salty-sweet (potato chip-studded!) Chocolate Peanut Butter Balls — and a pan of these apples, of course.
Guys! Follow me on Instagram for more peeks into our life on the Northern California coast. And if you feel so inclined, pop over to my personal food + lifestyle blog, The Pig & Quill, where I share salty scribblings from my kitchen and home life. Byeeeeee!