Baked Cinnamon Apples with Graham-Cracker Crumble
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 4graham crackers
- 3Gala apples
- 2 tablespoonsgranulated sugar
- 1/2 teaspoonground cinnamon
- 1/3 cupflour
- 1 tablespoondark brown sugar
What You’ll Need
- kosher salt
- large resealable plastic bag
- 6" small pot or rolling pin (optional)
- 8" small ovenproof skillet
- aluminum foil
Preheat oven to 400°F. Cut butter into ¼-inch cubes, then place in refrigerator until ready to use. Place graham crackers in a large resealable plastic bag. Using a small pot or rolling pin, gently crush into fine crumbs. Rinse apples, slice off rounded sides, and discard cores. Cut into ½-inch cubes. Halve lemon.
Make Apple Filling
In a medium bowl, stir together granulated sugar, cinnamon, 2 tablespoons flour, and ⅛ teaspoon salt to combine. Add apples, juice of ½ lemon, and 2 tablespoons water and toss to combine. Save remaining lemon to brighten a glass of water.
Bake Apple Filling
Spoon apple filling into a small ovenproof skillet. Spread in an even layer, reserving bowl for making topping. Cover with foil and bake, rotating pan halfway through, until apples have softened, about 35 minutes.
Make Crumble Topping
While apple filling bakes, wipe bowl from filling clean and add brown sugar, crushed graham crackers, remaining flour, and ¼ teaspoon salt. Stir to combine. Remove butter from refrigerator. Using your hands or a fork, work butter into graham-cracker mixture to combine into a crumbly texture—the butter pieces should be pea-sized.
Prepare Baked Apples
Once softened, remove baked cinnamon apples from oven and sprinkle over graham-cracker crumble. Return to oven and bake until topping is golden brown, 8-10 minutes. This is a great time to catch up on cleanup!
Finish and Plate Baked Apples
Allow baked cinnamon apples with graham-cracker crumble to cool slightly, 5-10 minutes. Serve warm and enjoy your delicious treat!