Apple Crumble - inside a baked apple

What’s not to love about this recipe?! It’s so cute! And perfect for one. Forget licking the bowl, eat it! I have been thinking about posting an apple crumble recipe for a couple of months now. It’s such a classic and, for anyone whose never cooked it before, really easy! I used to do a weekly crumble for my chalet guests when I was in Finland. It always went down well – it’s a great cold weather dessert. Particularly with a good glug of cream over the top. 

The idea to serve this in an individual apple was new. A moment of inspiration. It seemed like it would be the cutest thing, while not to difficult to achieve. So, here it is, my Apple Crumble in a Baked Apple. I hope you enjoy it as much as I did (twice!) 

Baked Apple Crumble in an apple

Usually when cooking a crumble you don’t need to cook the fruit before putting it in the oven. However, in this instance I did, as I wanted to reduce the time in the oven so the apple wouldn’t ‘over-bake’. It’s an extra step and an extra pan to wash but, honestly, it was well worth it! I simply sauted the apple, sugar and cinnamon for a few minutes in a saucepan before adding to the hollowed out apple so that it would be good to go after being in the oven for only 15 minutes. It worked perfectly, first time, which is rare! 

I think in the US this is usually called an Apple Crisp. From my research it looks like that’s commonly got oats in the crumble, which is something we don’t do as tradition in the UK. I have to say though that I liked that idea and I will definitely be trying it in future.

This is a great recipe for one. You can prep the crumble and filling in advance and assemble when you are ready to bake. I wouldn’t recommend hollowing out the apple in advance as it will go brown. But it does only take a couple of minutes to do in practice. You can also prep the crumble and filling and freeze for up to 3 months and then just pull out of the freezer when you are going to cook. Defrost first. I’d suggest defrosting in the fridge rather than the microwave as that will make it go slushy. 

I prefer red apples in general, but if you want a more tart option feel free to substitute green! 

Apple Crumble in a Baked Apple

Recipe by carolineCourse: DessertCuisine: BritishDifficulty: Easy


Prep time


Cooking time





Forget licking the bowl – eat it! This beautiful apple crumble in a baked apple is the perfect individual dessert. Warming and cozy – particularly with a good sprinkling of cinnamon and a good glug of thick cream over the top.


  • 1 large hollowed out apple. see note 1 & 2

  • The filling
  • 100g peeled, diced apple – you can use the inside of the apple you hollowed out as part of this measure if you don’t like wastage

  • 1/4 tsp cinnamon

  • 10g demerara sugar

  • The Crumble
  • 25g plain flour

  • 30g demerara sugar

  • 20g unsalted cold butter


  • The Filling
  • Combine all ingredients in a small saucepan over a medium heat. Warm until the sugar has melted and the mixture is warm (not bubbling).
  • The Crumble
  • Mix the flour and sugar in a bowl. A bit at a time take a spoon of butter and rub between your fingers with the flour and sugar so that it resembles breadcrumbs. Continue until all the mixture is used and you have a bowl of ‘breadcrumbs’.
  • Assembling & Baking
  • Preheat the oven to 180C
  • Place the filling in the cavity of the apple and then top with a generous amount of breadcrumbs – I like to pat it in a little so that it doesn’t all fall off the top.
  • Place the apple on a baking tray and heat in the middle of the oven for 15 minutes. Remove and enjoy with some fresh cream drizzled over!


  • Feel free to use whatever apple variety or colour you prefer.
  • To hollow out the apple you can just use a spoon, or an apple corer (don’t push all the way through) and then a spoon to widen the cavity.

One Thought on “Apple Crumble in a Baked Apple”

  • Super yummy and easy. It’s apple season here in the Virginia mountains so I just shared the recipe with some friends. I didn’t have demerara sugar so I just used brown sugar. I don’t think we can get it around here, but we can get Turbinado sugar which might be a good substitute? And, someone used all of the cream so I’ll have to make it again to try with cream!

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