‘Crumble Stuffed Baked Apples’ is probably a more descriptive name for these tender, juicy treats, but I thought “Inverted” had a cool and modern ring to it!
Baked apples was one of the very first recipes my Granny taught me, about a million years ago when I was 6 or 7. We used to make this very lightly sweet for a mid day snack in the fall. I decided to add a tad of sugar, jam some crumble in the middle and call it a full-fledged dessert…sorry Granny!
- 4 medium to large apples (mac, ida red and spartans work great…red delicious not so much)
- 1/2 cup old fashioned oats (not instant)
- 2 tbsp butter
- 1/4 cup all purpose flour (or KooK Gluten Free Flour Blend)
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 5 tbsp brown sugar (doesn’t matter what kind, but muscovado is best)
- seeds from 2 cardamom pods (well crushed with a mortar and pestle)
- 1/2 cup water
- 1/2 cup orange (or apple) juice
- sprinkle of cinnamon
Preheat oven to 400 degrees F.
Core the apples and rinse with cold water, place in a dutch oven or baking dish.
In a medium sized bowl blend salt, cinnamon, cardamom, flour. Mix in 3 tbsp brown sugar. Cut in butter and work with your hands until blended and crumbles.
Spoon crumble mixture into the core of the apples and pack down.
Pour the orange juice evenly into the middle of each apple.
Pour the 1/2 cup water into the bottom of the pot.
Sprinkle remaining 2 tbsp brown sugar and cinnamon evenly over the apples.
Place on middle rack of preheated oven and bake for 25 minutes or until apples seem soft and just begin to fall apart.
Recipe by Adam Heard