Yield: 8 servings
Active Time: 30 minutes
Total Time: 1 hour
Ease of Preparation: Easy


  • 1 1/4 cups apple cider
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 4 large Honeycrisp apples
  • 1 to 2 tablespoons honey

Crumble Topping:
  • 3/4 cup old-fashioned rolled oats
  • 6 tablespoons unsalted butter, at room temperature
  • 6 tablespoons light brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • Pink Himalayan salt


For the apples: Preheat the oven to 350 degrees F.

Whisk together the apple cider, cornstarch and cinnamon in a medium bowl, then pour the liquid into a 2 1/2-quart baking dish.

Cut each of the apples in half through the core. Use a small spoon or melon baller to take out the core and seeds, leaving at least 1 inch of apple intact all around.

For the crumble topping: Stir together the oats, butter, brown sugar, flour, cinnamon, cloves, nutmeg and a pinch of salt in a medium bowl. Spoon the mixture into the hollow of each apple, dividing evenly. Place the apples in the baking dish and drizzle with the honey to taste.

Bake until the apples are softened, the topping is crisp and browned and the cider in the dish turns syrupy, 30 to 35 minutes,

Serve the apples warm drizzled with the cider syrup.

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