These baked apples topped with a crunchy crumble are quick and simple to prepare in the Remoska Tria. They make a cozy dessert for cool autumn and winter evenings and can be cooked almost anywhere—camping, in a campervan, caravan, boat or at home.
This recipe is sponsored by Remoska
Why we love this recipe
These mini apple crumbles are the ultimate comfort food. Soft baked apples filled with a buttery, crunchy crumble satisfy cravings without much effort. The recipe is designed to be fuss-free: the crumble uses melted butter, so there’s no need to rub cold butter into flour and oats. That makes preparation faster, cleaner and ideal when you don’t have a full oven available.
The Remoska Tria is a compact, portable cooker with three lids for baking, roasting and slow cooking. It runs on a small electric plug or on a stovetop and uses far less energy than a conventional oven, so it’s practical for small spaces and mobile living. The appliance is great for anyone who wants to bake reliably away from a standard kitchen.
Pre-order offers and discounts for the appliance mentioned are sometimes available; check the manufacturer for current promotions in your region.
More recipe ideas for the Remoska include simple scones, cinnamon rolls, banana bread, and no-knead bread—easy bakes that work well in a small, efficient cooker.
Ingredients
This recipe uses only a few pantry ingredients. Exact quantities are given in the recipe card below.
- Apples: Choose varieties that bake well and hold their shape (see FAQ notes).
- Flour: Plain / all-purpose flour.
- Oats: Rolled oats give the best texture; instant oats work in a pinch but the crumble will be less crunchy.
- Sugar: Brown sugar for deep flavor. Light or dark brown both work; unrefined sugars like Demerara or coconut sugar can be used for a different texture and flavor.
- Spices: Ground cinnamon is used here; feel free to add nutmeg, ginger, or allspice for variation.
- Butter: Unsalted butter, melted. Using melted butter makes the crumble easy to mix and yields a crisp topping.
Optional additions: Stir chopped nuts (walnuts, pecans, almonds), seeds, dried fruit or shredded coconut into the crumble for extra flavor and texture.
How to make Baked Apples in the Remoska
The method is straightforward and quick. Using melted butter eliminates the need to cut butter into the dry mix, so the whole process is clean and efficient.
- Combine the flour, oats, brown sugar and cinnamon in a large mixing bowl and stir to blend the dry ingredients.
- Pour in the melted butter and mix thoroughly with a spatula or wooden spoon until the mixture forms moist crumbs. Make sure all the dry ingredients are coated so the crumble holds together when baked.
- Set the crumble aside. It can be made ahead and stored in the refrigerator for a day or two.
- Wash the apples, slice them in half and remove the cores. Scoop out a small cavity in the center of each half to make room for the crumble—use a spoon or a melon baller.
- Fill each apple cavity with the crumble mixture, pressing lightly so the topping sits evenly in each apple.
- Preheat the Remoska pot according to its instructions. For the Tria, preheating the empty pot for about five minutes is recommended.
- Place the apples in the preheated pot, cover with the baking lid and bake for 20–25 minutes. Baking time varies by apple size and variety, so check for soft fruit and golden, crunchy crumble.
- Remove carefully from the hot pot and serve warm.
Recipe FAQs
Use firm apples that keep some texture when baked. Good options include Pink Lady, Granny Smith (for a tangier result), Golden Delicious and Fuji. These varieties hold their shape and develop pleasant sweetness during baking.
Yes. The crumble can be prepared in advance and stored in an airtight container in the refrigerator for a few days. Use it soon for the best crispness.
These apples are delicious on their own. They are also excellent with a dollop of whipped cream, a scoop of vanilla ice cream, a spoonful of applesauce or a drizzle of caramel sauce.
Tips for Success
- Mix thoroughly after adding melted butter so the crumble is evenly coated. Inadequate mixing leaves dry pockets and a less cohesive topping.
- Adjust baking time based on apple size and variety—smaller or riper apples may cook faster, larger apples may need more time.
- Customize the crumble with nuts, seeds, dried fruit, extra spices or shredded coconut to suit your taste.
Storing the Baked Apples
Store leftovers in the refrigerator for up to two days. Reheat gently in the Remoska, a low oven or the microwave before serving. Freezing is not recommended because the texture of the apple and crumble will change after thawing.
More Apple Desserts
- Upside down apple cake
- French apple tart
- Easy French apple cake
- Apple cinnamon crumble muffins
- Puff pastry apple tartlets
- Apple loaf cake
- Apple cinnamon baked oatmeal
- Apple crumble cheesecake
- Blueberry apple crumble
Made this recipe?
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Recipe
Baked Apples with Crumble in the Remoska
15 mins
20 mins
35 mins
Ingredients
- 50 gr (1/3 cup) Plain / AP Flour
- 50 gr (1/2 cup) Rolled Oats
- 40 gr (3 tablespoon) Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 45 gr (3 tablespoon) Unsalted Butter, melted
- 3 Large Apples
Instructions
- In a large bowl, combine flour, oats, brown sugar and cinnamon. Stir to mix evenly.
- Add the melted butter and mix until the mixture forms moist crumbs. Set aside.
- Wash the apples, slice them in half and remove the cores. Hollow out the center of each half to make room for the crumble.
- Fill each apple half with the crumble topping and set them aside on a plate.
- Preheat the Remoska pot according to the appliance instructions (about 5 minutes for the Tria empty pot).
- Carefully place the filled apples in the pot, cover with the baking lid and bake for 20–25 minutes, or until the apples are tender and the crumble is golden and crisp.
- Remove from the pot, let cool briefly and serve warm.
Notes
Measurements: Using grams and milliliters will give more consistent results.
Apples: Choose varieties that bake well such as Pink Lady, Granny Smith, Golden Delicious or Fuji.
Tips: Mix the crumble thoroughly so all dry ingredients are coated with butter. Baking time will vary by apple size and type; check them toward the end of the cooking time.