These are super easy to make and have the added bonus of being just as fun and tasty to eat!

With Halloween only days away, my Instagram feed sure is overflowing with Halloween themed bakes (and rightly so). Hence, I thought it was about time that I jumped on the bandwagon and created something myself!

This idea isn’t something I’ve seen before so as far as I know, it is an original recipe. It’s quite simple, really. Baked apples are carved with a creeeeeepy (let’s face it, they’re more adorable than scary) Jack-O’-Lantern face and then stuffed full with yummy apple and cinnamon filling.

Apple and cinnamon have to be one of my all-time favourite flavour combinations. Juicy and soft chunks of apple laced with cinnamon delight and sugary goodness. Pure bliss, if you ask me.

If you’re an apple crumble fanatic like me, I’d say this recipe is perfect for you! And if so, you should probably check out my apple crumble cake on my blog too! 4 layers of cinnamon cakey goodness sandwiched with apple filling and a TON of buttery crumble!

That’s another thing. I like my apple crumble with a 2:3 ratio.

I need the crumble to be nice and thick with a thinner layer of apple (but not so thin that its dry). This recipe is great for that because you can totally customise it to your apple crumble preferences. Like more apple than crumble? Totally fine; just top it off with a mere tablespoon or two. Prefer a chunkier crumble layer like moi? Stuff the whole darn apple with crumble if you have to! This is great for serving guests with different apple to crumble ratios. Apple to crumble ratio is a VERY important matter. Well, to me, anyways.

And I’d say these are even doubly Halloween themed. Not only do you have that carved face on the side of the apple but eating this dish is almost as if eating its brains/guts out! Uber-cool.

So, without further ado, here’s the recipe for these downright delicious baked apple crumbles. Don’t forget to click HERE for the original post and HERE for more insanely yummy goodies!


Yield: Recipe is per apple, scale up as you wish


For the apple filling:

  • 1 small/medium apple
  • 1 tsp cinnamon
  • 2 tsp brown sugar
  • 1 tsp corn starch
  • 2 tbsp lemon juice

For the apple itself:

  • 1 medium/large apple
  • 1 tsp cinnamon
  • 1 tsp brown sugar

You will also need a crumble topping, see the recipe for my delicious buttery crumble HERE and bake according to the recipe. For two apples, 1/16th of the recipe should be enough. I always like more crumble so I would make half the recipe if making 8 or so and store the rest in the freezer in a Ziploc bag for future use.

OPTIONAL: I drizzled the apples with an orange coloured sugar syrup for extra sweetness and as a little play on the classic candy apple. You could equally use an orange coloured caramel sauce.


For the apple filling:

  1. Preheat the oven to 350°F/177°C and line a baking tray with parchment paper.
  2. Peel and slice the apple for the apple filling and dice. You can either dice finely or quite chunky, depending on how you like your apples.
  3. Place your chopped apple into a bowl and toss along with the cinnamon, brown sugar, corn starch and lemon juice and transfer into an ovenproof bowl.

For the carved apple:

  1. Wash the apple and dry well with paper towel.
  2. Using a sharp knife (or whatever suitable tool you have on hand), begin to carve a face into your apple. I went with a classic Jack-O’-Lantern look. I carved out two triangular eyes and a smaller triangular nose all facing point upwards and then finished with the traditional open tooth smile. You can play around and have fun with your faces! Be sure to not carve too deep. I only carved up to 1cm deep.
  3. Using a serrated/sharp knife, slice off the top of your apple. You don’t want to cut off too much, only enough to get a flat top without the stalk (about 1 cm down from the top).
  4. With a small knife, begin to cut out chunks of the apple flesh and begin to hollow your apple out. Use the knife and a small spoon interchangeably to get out as much flesh as you can. This flesh can then go back into your apple filling.
  5. If your carved cuts have not been hollowed out properly from hollowing out the apple then return with your small sharp knife and cut deeper until the cuts have gone completely through.
  6. Add the cinnamon and sugar into your apple and toss the mixture around to fully coat the sides, emptying the excess into a small bowl to reuse in the next apple.
  7. Place your baking apple onto the lined baking tray and bake with the apple filling in a small ovenproof bowl for 5 and 10 minutes respectively.


  1. If you are using a sugar syrup or caramel, drizzle the insides and outside of the baked apple before filling.
  2. Transfer some of the filling into the apple with a spoon until ¾th of the way full.
  3. Fill in the remaining space with crumble. This can be baked for a further 2 to 3 minutes to warm and to melt the caramel and allow the dessert to really set up together. Drizzle with extra caramel and serve warm (with ice cream, of course!)