Apple season is upon us and oh my, we are obsessed in my house! These Baked Apples with Chai Pecan Crumble are just one of the reasons we can’t get enough.
Oddly enough, while I am more of a cooked apple gal – give me all the applesauce, apple crumble, apple butter- my sweet husband only eats plain, raw pinkish colored apples.
I know that sounds like your 5 year old’s preference too, right?
Andrew loves vegetables but for some reason, fruit is not really his jam.
He loves green grapes, cantaloupe and pink apples and that’s about it.
But, hey, I am not complaining – because fortunately for us in the fall Michigan has an abundance of apple orchards with plenty of pinkish apple options.
This time of year our orchards in Michigan are overflowing so you can find a huge bowl of apples in my fridge at all times. We are fortunate to have an abundance of honeycrisp apples grown here so that is what I used for these but any baking apple will work just as well!
Oh and this Chai Pecan Crumble is EVERYTHING. Like, I have been making extra crumble and putting it on yogurt, smoothie bowls, ice cream, you get the idea. I am so apple and chai obssessed again this year. So obssessed, I have already gone through an entire batch of homemade chai seasoning and been to the apple orchard 3 times. You can totally buy your own chai spice blend but if you hoard baking spices like me, you will probably have everything you need make your own in your spice rack already. The recipe I use is here and in the notes you can find the ratios in case you want to scale it up or down.
Baked Apples with Chai Pecan Crumble
- 6 apples
- 1/2 cup old fashioned oats
- 1/2 cup pecan halves
- 3 tablespoons brown sugar
- 3 tablespoons cold butter, cubed
- 1 tablespoon chai spice
- 1/4 teaspoon salt
Preheat oven to 400*
While oven is preheating, core each apple and place into a greased baking dish. If the apples don't sit flat, you can carefully slice a sliver of flesh off the bottom of the apple so it will sit flat in the dish. You can also scoop out some of the apple flesh if you want but I prefer to leave it all intact.
In a food processor, pulse together oats, pecans, brown sugar, chai spice and salt, then add the butter cubes and pulse a few more times until a crumbly texture is achieved.
Spoon crumble mixture into and on top of each apple. If there is any leftover crumble, pile it up on the top of the apples or sprinkle over any remaining space in the baking dish. Cover lightly with foil and bake for 40-50 minutes or until apples are fork tender. Larger apples may need a bit more time to cook through.
Remove the foil halfway through baking to crisp up the crumble topping, if topping starts to burn before the apples are cooked, cover again with foil until apples are fork tender.
Apples will keep for up to 3 days in the refrigerator in an air tight container. Reheat in the oven if desire but I also like to chop up any leftovers to add to my yogurt or oatmeal bowls!