Crisp-Stuffed Baked Apples

Yield: 2 servings


2 apples

4 tablespoons crisp mixture below

2 teaspoons unsalted butter 

1/4 cup Grand Marnier or other liqueur or apple juice/cider (optional)

Water to fill up 1-inch of the baking dish

Caron's Crisp Mix

Yield: Makes 8 to 10 servings, depending on how much you use per serving

Mix together:

2 cups quick cooking oats

1 cup toasted walnuts, chopped

1 ½ cups lightly packed brown sugar

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon fennel pollen

1 cup unsalted butter, melted

Store in the freezer until you’re ready to bake.


Pre-heat oven to 350°.

Peel about an inch around the top of the apple.

Rotate the paring knife into the core of the apple to begin hollowing out the middle. Don't go all the way down, just about three quarters to leave the bottom intact. Take out what you can and use a melon baller to dig deeper and remove the seeds and tough core.

Fill the hollow with 2 tablespoons of crisp mixture in each apple. Place in a baking dish with high sides that just fit the apples. Top the apples with butter. Mix water with liqueur or cider and pour around the apples.

Cover with foil, place in oven and bake for 40 to 45 minutes. If the apples have still not softened to your desired texture, continue baking for another 10 minutes or so. 

Try to serve immediately--but, you can also refrigerate them and warm them up later in the microwave.