T’is the season for all things yummy. Unfortunately, that might mean t’is the season for extra pounds too! This delicious recipe for apple crumble baked apples gives us the best of both words. This yummy dessert has the delicious taste of apple crumble pie with a few slimming tricks that I have up my sleeve.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheJoyOfPie #CollectiveBias It’s time to make some apple crumble baked apples.
I also used this apple crumble taste combination in my hasselback baked apples. It makes a great dessert, too!
Treat your family to these apple crumble baked apples.
I love all things apple this time of the year. Halloween, Thanksgiving and Christmas will see me serving apples in a big variety of ways. I add them to my holiday salads, I use them to make homemade cinnamon baked apple slices, and I love to bake apples.
But today, I decided to get some help for my recipe by using a delicious Marie Callender® Apple Crumble pie. It has everything I need for my baked apple recipe from the filling to the crumble topping. by using the seasoned apples from a Marie Callender® Apple crumble pie
If you have not tried Marie Callender’s® Dessert Pies, you don’t know what you are missing. Marie makes the MOST FLAKY pie crust you can imagine. I used her chicken pot pie recently for a quick fall meal with warm cinnamon apples (told you I love apples!!) and it was a huge hit at our house.
Autumn is the time for me to really bring out the big guns when it comes to my baking. I love to bake all the time, but during the later part of the year, I am looking for new and fun ways to treat my family and friends to some of my most special desserts. Nothing feels quite as good to me as preparing something special for special friends and family. In my house, fall is also a great way to share the joy of pie. We all love it here!
My daughter lives in California, but always for a visit this time of the year. Since apples recipes are some of her favorite desserts, I love to treat her to a new one when she gets here. I can’t wait for her to try this idea. I know she will be just loving it!
But let’s face it folks. The later part of the year is a really, really busy time with all the holidays to come. So anything that I can use to make baking a little faster and easier is very welcome. That’s where my friend Marie Callender comes in. Using one of her prepared pies makes this recipe so much easier to do, and I KNOW it will taste great before I even start to gather my ingredients. Don’tcha just LOVE the look of just a few things needed to make a truly special dessert recipe? Seriously…what could be easier? I can’t wait to add the Reddi-Wip® to the top of the warm baked apples. A dessert made in heaven. Yum!!
The recipe has absolutely everything you love about an apple pie ~ gooey cinnamon apple filling, buttery crumble topping, and a warm caramel topping, all baked inside a delicious fall apple. This is a different take on a baked apple. It is beautiful to look at and is something every holiday guest is sure to love.
Making these baked apples is so simple too. What I have basically done is to deconstruct the apple pie. In chef’s talk, deconstructing means that you take the foods that are normally combined in the dish, change their forms in some way, and then plate them together in a different way. Deconstructing is not just about taking the dish apart. What is important is how you put the food elements back together. I do believe that I have done this is a really tasty way, if I may say so myself!
Now these pies are big and I only wanted 4 baked apples. What’s a girl to do? Well….”waste not want not,” as my grandma Mimi used to say. I put the pie on the counter for about 10 minutes. Then I inverted it and took the pie out of the pie tin. I used a very sharp knife to cut the whole pie in half. I kept one half for my apples and returned the other half to the pie tin. Then I used a very sharp pair of kitchen shears and made a cut on both sides of the pie tin and folded the unused half up and over and covered the edges of the crust with aluminum foil so it would not burn. It made the perfect container for cooking one half of the pie. The crumble will go on when the apples are done cooking, and I’ll finish that part of both recipes at the same time. Into the oven it went to cook while I deconstructed the other half. I’m feeling mighty proud of my thrifty self right about now, yessiree!
Now it’s time to deconstruct the pies to make my apple crumble baked apples. This could not be easier. First I cut the top off four apples and cored them. (I used a melon baller to make this easy.) They got a sprinkle of lemon juice so they would not go brown and then I scooped the pie filling from the other unused half of the pie into a bowl.
The next part is as simple as you can get. I just spooned the apple pie filling into the hollowed out apples. That’s it. All there is. Could it get any easier? I am LOVING this recipe. Into the oven at 375º F for about 35 minutes they go until the apples are starting to get soft.
The apple crumble is already made. It’s a delicious blend of brown sugar, butter and flour, all ready to spoon over both the cooked apple pie half and the baked apples. All that is needed now is another 10 minutes in the oven to slightly brown the crumble. While the crumble is browning, it gives me time to get the caramel sauce warmed so it is ready when the apples are done. (I just put the jar under hot water from the tap.) When the warm apples come out of the oven, I just spooned the caramel sauce over the top.
Tasting the apple crumble baked apples
Add a dollop of Reddi-Wip® extra creamy whipped topping and you have a dessert made in apple heaven. Gooey, rich spiced apple pie filled apples, with a delicious drizzle of caramel and delicate whip cream. I have died and gone to heaven folks.
And the best part? There is that half apple crumble pie just calling my name for another meal. How cool is that? An apple crumble twofer. The best of both worlds. My husband and daughter are going to LOVE mealtime this week!!
Would you like to make these delicious apple crumble baked apples for your family? Head on over to Walmart and look for the frozen fruit aisle. A full selection of these pies are available there. Perhaps you would do a different take on my baked apples and use a different fruit pie filling? Or how about doing the dessert by using a normal apple pie and cutting the pie crust instead of using the crumble? The possibilities are endless.
What idea do you have to deconstruct a prepared apple pie to make another dessert? I’d love to hear your comments below with your ideas. Now is the time to share the joy of pie with your family and friends.
Serve these apple crumble baked apples to your fall guests and the platter will be empty before you know it!
- 1 Marie Callender Apple Crumble pie (rested for 10 minutes and then cut in half)
- 4 large Granny Smith Apples
- juice of 1/2 lemon
- bottled caramel topping
- Preheat the oven to 375º F.
- Let the pie rest for about 10 minutes. Remove from the pie plate and cut in half. (return 1/2 of the pie back to the pie plate and cook it as normal for a regular apple pie.)
- Continue defrosting the half of the pie that you removed until the filling is soft.
- Spoon the contents into a large bowl and set aside.
- Slice the top off 4 apples and use a melon baller to core out the center. Drizzle with lemon juice.
- Spoon the reserved apple pie filling into the apple centers. Bake in the oven for 35 minutes until the apple are starting to get soft.
- Spoon 1/2 of the apple crumble mix over the top of the apples and return to the oven for another 5-10 minutes until the crumble has browned. (the rest of the crumble will go on on the apple pie half that you baked while you made the apples.)
- While the crumble is browning, heat the caramel sauce in the microwave. Spoon the caramel sauce over the baked apples and add a dollop of Reddi wip© whipped cream topping. Enjoy!
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