Caramel Stuffed Baked Apples: Caramel candies are stuffed inside of apples and baked ’til perfection. Topped with a Dutch apple and oat crust, this dessert is totally acceptable for breakfast (because there are apples and oats involved; it’s practically oatmeal 😉 ).
Do you hate me for that obligatory cliché? If you do, hopefully this recipe will make up for all the eye-rolling you probably did when you read that opening line. But, I think it’s only fair to tell you that there might be more eye rolling involved when you bite into these baked, gooey, caramel stuffed apples.
These are good. Eyeball-rolling good.
And that’s an understatement.
Speaking of Christmas, can you believe Thanksgiving is just a hop, skip, and a jump away? I adore Thanksgiving with all of my heart, and cannot wait to spend the day cooking a feast, being with loved ones, and taking the time to remember everything I have been blessed with.
It’s just one of those homey holidays, you know? Whenever I think of Thanksgiving, I always envision (besides every amazing Friends-giving episode) cozy sweaters, a fire in the fireplace, amazing food, and the best company. Images of Thanksgiving always have warm undertones in my mind. Everything is just a little golden, like we’re all tinted by the firelight. Thanksgiving is home.
To eat breakfast, or not. That is the eternal question. (Well, among others).
I have come to learn that skipping meals doesn’t really make a difference in my eating habits on the big day. Regardless of whether I eat breakfast or not, I still manage to eat, and eat, and eat some more. Plus, I’ll be the first to admit that I get irritable when I’m hungry. So, to spare my family, breakfast is a must.
To be exact, Carmel Stuffed Baked Apples are a must. For breakfast. It’s practically all fruit so it’s perfectly acceptable.
Once that’s been made, set it aside to begin working on the apples. Cut off the tops of the apples–not too much; just enough to give them a flat surface. With a melon scoop, hollow out the core only (you could use a spoon as well).
*The apples I used were a medium size, and I used 2 caramel candies in each. If you’re using a large apple, you may want to add more.*
Unwrap the caramels and place into the apples. Generously sprinkle with the crumb topping. Bake in a foil-lined baking dish for about 20-25 minutes.
Feel free to drizzle with caramel sauce…because, why wouldn’t you? 😉
- 4 medium apples (any kind)
- 8 unwrapped caramels
- 1 tsp cinnamon
- 1/8 c rolled oats
- 1/4 c all purpose flour
- 1/4 c brown sugar
- 1/4 tsp cinnamon
- 2 Tbsp butter, chilled
- Caramel Sauce
- Preheat oven to 400 degrees. Line an 8x8 baking pan with foil.
- In a small bowl, mix oats, flour, brown sugar, and cinnamon together. Cut in butter with a fork or pastry cutter until the mixture is crumbly. Set aside.
- Cut off the tops of the apples and with a melon scoop or spoon, scoop out the core of the apple. Make sure to remove all seeds, but leave the bottom in tact so that you have an apple "bowl."
- Place 2 caramels in each apple, and sprinkle with cinnamon (1/4 tsp for each).
- Generously sprinkle with the crumb topping.
- Bake for about 20-25 minutes.
- Drizzle with caramel sauce if you want!