Sunday Brunch: Rum-Filled Baked Apples with Oat Crumble

[Photograph: Sydney Oland]

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Baked apples may remind you of the nice old lady who lived down the street, the kind who might offer up a raisin-filled baked apple as a thank-you for raking her yard. At least that's what came to my mind, until the idea of filling them with rum and topping them with a sweet crumble came to mind. As the apples bake, the rum gently steams into the apple and mixes with the jam to produce sweet rum and apple syrup that oozes out when the apple is sliced in half. Extra rum in your coffee goes very nicely beside these apples on a chilly fall morning.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

Sunday Brunch: Rum-Filled Baked Apples with Oat Crumble

About This Recipe

Active time:10 minutes
Total time:40 minutes


  • 4 apples
  • 2 teaspoons apricot jam
  • 1/4 cup rum
  • 1/2 cup butter
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup brown sugar


  1. 1

    Preheat the oven to 375°. Peel top 1/3 of each apple. Using a melon baller, remove core and seeds of each apple. Divide apricot jam and rum between each apple, pouring equal amounts in hollowed-out core. Using your fingers mash butter, oats, flour and brown sugar into a paste, and divide into four equal balls. Carefully, so as not to pour out any of the rum or jam, press the oat/butter mixture onto the top of each apple. Place on a baking sheet and cook until the crumble is crisp and the apples are soft, about 30 minutes. Serve hot and topped with whipped cream.

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