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Baked Apples With Oat Crumble From 'Huckleberry'

Bake the Book
Emma Kobolakis
Published: Last Updated:
Baked Apples With Oat Crumble From 'Huckleberry'

[Photograph: Matt Armendariz]

Apples are an autumn staple. Their crisp flesh makes them suitable for snacking, but when they're baked, they soften considerably, and their sugars caramelize. Huckleberrya> tops fresh apples with a cinnamon-spiked oat crumble, baking them until they almost fall apart at the bottom, and the crumble gets a little crunch.

Why this recipe works:

  • Baked apples are a cinch to make, and round out a hearty fall meal. Adding a crumble on top makes them even more special.
  • Using whole wheat flour instead of white flour adds a pleasant texture and a hearty warmth to the crumble topping.

As always with our Bake the Book feature, we have five (5) copies of Huckleberry to give away.

Excerpted from Huckleberry by Zoe Nathan (Chronicle Books). Copyright (c)2014. Photographs by Matt Armendariz.

Read more: Baked Apples With Oat Crumble From 'Huckleberry'

  • Yield:Serves 10 to 12
  • Active time: 30 minutes
  • Total time:1 hour 30 minutes

Ingredients

  • 3/4 cup/170 g unsalted butter, cubed, at room temperature
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup/120 g whole-wheat flour
  • 2 1/4 cups/115 g rolled oats
  • 1 teaspoon kosher salt
  • 2 tablespoon honey
  • 1/2 cup + 2 tablespoon/140 g brown sugar
  • 6 apples, peeled, halved, and cored
  • 4 tablespoon /55 g unsalted butter, melted
  • 3 tablespoon granulated sugar
  • 2 tablespoon brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups/410 ml apple juice

Directions

  1. 1.

    Preheat your oven to 375°F/190°C.

  2. 2.

    To make the crumble: Combine the butter, cinnamon, vanilla, whole-wheat flour, oats, salt, honey, and brown sugar in a bowl and blend with your fingertips until homogenous. Refrigerate until needed.

  3. 3.

    In a medium bowl, toss the apples with the butter, granulated sugar, brown sugar, salt, and cinnamon.

  4. 4.

    Pour the apple juice into a 9 1/2-by-13 1/2-in/24-by-34-cm baking dish, then fit the apples in snugly, cut-side up. Cover with foil.

  5. 5.

    Bake until the apples are soft, about 1 hour. As different varieties have different bake times, be sure to give them a poke to see if they’re ready.

  6. 6.

    Remove the foil and top the apples with the crumble. Increase the oven temperature to 425°F/220°C and bake until the topping is nice and brown, about 20 minutes longer. Serve warm or at room temperature.

  7. 7.

    This keeps, refrigerated, for up to 3 days.

This Recipe Appears In
Baked Apples With Oat Crumble From 'Huckleberry'

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