Granny Smith Stuffed Apple Crisp

  • Yield: Makes 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

This is the perfect fall dessert for any meal or occasion. California-grown Granny Smith apples are hollowed out and then stuffed with a warm, spiced apple filling made with maple and walnuts. Top with a sweetened oat crumble, bake to perfection, and finish them off with ice cream and a drizzle of maple syrup.

Philip Lago and Mystique Mattai

RECIPE CREATED BY Philip Lago and Mystique Mattai


Philip Lago and Mystique Mattai are the couple behind the blog, Chef Sous Chef, as well as Food Network Canada contributors and cookbook authors. Their love for being in the kitchen shines through their modern recipes that encourage a slower, more mindful approach to cooking and eating together.


Crisp Topping

  • 1⁄2 cup (125mL) oats
  • 1⁄4 cup (60mL) brown sugar
  • 3 tbsp (45mL) all-purpose flour
  • 1⁄2 tsp (2.5mL) cinnamon
  • 3 tbsp (45mL) salted butter
  • 1⁄4 tsp (1.25mL) salt

Apple Crisp

  • 6 Granny Smith apples
  • 1⁄2 cup (125mL) chopped walnuts
  • 3 tbsp (45mL) maple syrup, plus additional for serving
  • 1 tsp (5mL) cinnamon
  • 1⁄2 tsp (2.5mL) grated ginger
  • Pinch salt
  • 1 tbsp (15mL) salted butter
  • Ice cream, for serving


  1. Preheat oven to 400°F (200°C).
  2. Thoroughly wash the apples and cut the tops off, crosswise, just below the base of the stem. Peel the apple tops, discard the stems and skin, then roughly chop the flesh and place in a medium mixing bowl.
  3. Use a sturdy spoon or melon-baller to remove the insides of the apples, leaving about 1⁄4 inch of flesh on the skin. Place the hollowed-out apples into a baking dish. If desired, rub the inside of the apples with lemon to prevent browning.
  4. Cut the flesh away from the cores of the apples. Discard the seeds and cores, and roughly chop remaining flesh and place in the medium bowl with the chopped apple tops.
  5. To the bowl of apples, add chopped walnuts, maple syrup, cinnamon, ginger, and salt. Toss to combine.
  6. Melt butter in a skillet over medium-high heat. Add the apples and cook for 5 minutes, stirring often, until slightly softened.
  7. Spoon the hot apple filling equally into each hollowed-out apple. Press the filling down gently then top each apple with the oat topping, pressing down if necessary, until all the topping is used.
  8. Bake the apples for 30 minutes, or until the topping is browned and cooked through.
  9. Serve warm with a scoop of ice cream and drizzle of maple syrup.


If available, use an apple corer to remove the core prior to cutting and hollowing the apples – just be sure not to push the corer all the way through the apple.