Apples by Bukit Batok is a comforting baked apple dessert inspired by the hawker stalls and home kitchens of Singapore’s Bukit Batok neighborhood. It features whole apples cored and filled with a buttery, spiced oat crumble, then baked until tender and caramelized. This recipe is genuinely useful because it transforms everyday apples into a warm, fragrant dessert with minimal effort and simple pantry ingredients.
Ingredients
- 4 large baking apples (such as Granny Smith, Honeycrisp, or Fuji), about 2 lb (900 g) total
- 1/2 cup (60 g) old-fashioned rolled oats
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/3 cup (40 g) chopped walnuts or pecans (optional)
- 1/4 cup (60 ml) water or apple cider
- 1 tbsp honey or maple syrup (for brushing, optional)
Instructions
- Preheat your oven to 375°F (190°C). Position a rack in the middle.
- Wash the apples thoroughly. Using an apple corer or a small knife, remove the core, leaving the bottom of the apple intact to form a cup. If the bottom is too thin, trim a tiny slice off the bottom to make it sit flat.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter cubes and, using your fingertips or a pastry blender, rub the butter into the dry mixture until it resembles coarse crumbs. Stir in the walnuts if using.
- Place the cored apples in a baking dish just large enough to hold them snugly. Pour the water or apple cider into the bottom of the dish.
- Generously fill each apple cavity with the oat crumble, packing it lightly. Spoon any remaining crumble around the base of the apples.
- Cover the dish loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15–20 minutes, until the apples are tender when pierced with a fork and the topping is golden brown. If you like a glossier finish, brush the tops with honey or maple syrup during the last 5 minutes of baking.
- Let the apples rest for 5 minutes before serving. They will be very hot inside.
Tips
- Choose the right apple: Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape best. Softer varieties like Red Delicious may turn mushy.
- Make it gluten-free: Substitute the all-purpose flour with an equal amount of almond flour or a 1-to-1 gluten-free baking blend. The topping will be slightly more crumbly but still delicious.
- Don’t overfill: The crumble expands as it bakes, so leave a little room at the top of each apple to avoid overflow.
- Check for doneness: Ovens vary; start checking at the 40-minute mark. The apples should be soft but not collapsing.
Serving Suggestions
Serve the baked apples warm, spooning some of the pan juices over the top. A scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream balances the warm spice beautifully. For a breakfast twist, serve alongside plain yogurt and a sprinkle of granola.
Variations
- Spiced: Add 1/4 tsp of cardamom or ginger to the crumble for a more aromatic flavor.
- Dried fruit: Mix 2 tablespoons of raisins, dried cranberries, or chopped dates into the crumble.
- Nut-free: Omit the walnuts and add an extra 2 tablespoons of oats or flour.
- Caramel sauce: After baking, drizzle with store-bought or homemade caramel sauce for extra indulgence.
Storage and Reheating
Store any leftover baked apples in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10–15 minutes. The topping will soften upon storage; you can crisp it up by placing the apples under the broiler for 1–2 minutes, watching carefully to avoid burning.
Frequently Asked Questions
Can I use apple slices instead of whole apples? Yes, you can. Slice the apples into 1/2-inch wedges, toss with the crumble, and bake in a buttered dish for about 25–30 minutes. This is a great timesaver and works well for a crowd.
What if I don’t have an apple corer? Use a paring knife to cut a cone-shaped hole from the top, then scoop out the seeds with a small spoon. It doesn’t need to be perfect—just make sure the cavity is large enough for the filling.
Can I prepare this ahead of time? Yes, you can assemble the apples and the crumble separately up to a day in advance. Keep them refrigerated, then fill and bake when ready. You may need to add 5–10 minutes to the baking time if starting from cold.
Why are my apples not tender after the suggested time? This can happen if your apples are very large or if your oven runs cool. Simply cover with foil and bake for an additional 10–15 minutes until they reach the desired tenderness.
Can I freeze baked apples? Yes, they freeze well for up to 3 months. Cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator and reheat in the oven or microwave.
What can I use instead of butter to make it dairy-free? Use cold coconut oil or a plant-based butter substitute. The texture will be slightly different, but the flavor will still be great.
Related
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- Simmering Chili Con Carne: A Hearty Classic
- Simmering Casserole Recipes: 3 Hearty One-Pot Meals
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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