Baked Granny Smith Apples With Pecan Crumble

Name: Baked Granny Smith Apples With Pecan Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Granny Smith apples; 4 tbsp unsalted butter, softened to room temperature, separated; 2 tbsp packed brown sugar; ¼ cup toasted walnuts or pecans, chopped; 2 tbsp old fashioned oats; 2 tbsp dried cranberries, chopped; ¼ tsp ground cinnamon; 1 cup apple cider; 1 cup whipped cream

Baked Granny Smith apples stuffed with a warm spice mixture and topped with a crunchy pecan-oat crumble offer tender fruit balanced by tangy flavor and textural contrast. Served with whipped cream, they deliver both comfort and sophistication.

🌍American 🥗Vegetarian 🏷️Fall 🏷️Dessert 🏷️Apple 🏷️Cinnamon

Total

45 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 Granny Smith apples
4 tbsp unsalted butter, softened to room temperature, separated
2 tbsp packed brown sugar
¼ cup toasted walnuts or pecans, chopped
2 tbsp old fashioned oats
2 tbsp dried cranberries, chopped
¼ tsp ground cinnamon
1 cup apple cider
1 cup whipped cream

9 Ingredients

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Instructions

1
Peel apples and cut a ½" slice off the top, removing the stem. Using a spoon or melon-baller, scoop out 1-2 tbsp from core of each apple and discard. If needed, cut a thin slice off the bottom so apples sit flat. Place apples in a Suvie pan, cut-side up.
2
In a large bowl, mix together 4 tbsp softened butter, 2 tbsp packed brown sugar, ¼ cup nuts, 2 tbsp old fashioned oats, 2 tbsp chopped dried cranberries, ¼ tsp ground cinnamon, and a pinch of salt. Divide mixture between apples, packing down so tops are flat.
3
Pour 1 cup apple cider into pan around the apples. Insert pan into bottom of Suvie, input settings, and cook now.
4
After the apples are done cooking, allow to cool slightly, then divide between plates. Pour remaining liquid into a small saucepan and bring to a simmer over high heat. Reduce liquid until thick and bubbling, about 5 minutes.
5
Pour syrup over apples (you should have about 1 tbsp per apple) and dollop with whipped cream.

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Tips & Notes

Pro tips

Soften butter to room temperature so it mixes evenly with brown sugar and oats without clumping.
Toast pecans before chopping to deepen flavor and ensure they stay crisp in the crumble.
Pour apple cider around the apples (not on top) to prevent the crumble from getting soggy while adding moisture and spiced flavor to the dish.
Fill the apples just before baking to keep the crumble topping dry and crunchy.

Substitutions

Apple juice or water → apple cider (cider adds deeper spiced notes; juice is milder)
Dried cranberries → raisins or chopped dried apple (maintains tartness and chewiness)
Old fashioned oats → rolled oats (texture slightly less chunky but still works)
Whipped cream → vanilla ice cream or Greek yogurt (colder or tangy alternatives)

Storage & make-ahead

Store cooled baked apples in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10 minutes or in the microwave until warm; the crumble will soften slightly upon reheating.

Common Questions

Why use Granny Smith apples for baking?

Granny Smith apples are firm and tart, holding their shape during baking while their acidity balances the sweet filling and crumble topping.

Can I prepare these apples ahead of time?

Yes, core and fill the apples up to 4 hours before baking, then cover and refrigerate. Add 5–10 minutes to baking time if baking from cold.

What's the best way to core the apples?

Use a melon baller or small spoon to gently scoop out the center from the top, leaving the bottom intact to hold the filling.

Can I substitute pecans with another nut?

Yes, walnuts, almonds, or hazelnuts work well. Avoid nuts that are too soft; toasted nuts hold up better to the crumble texture.

How do I know when the apples are done baking?

The apples should be tender when pierced with a fork, and the skin may begin to split slightly. Baking time depends on apple size, typically 25–35 minutes.