Ingredients
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2 medium red apples, such as Empire, Rome Beauty, Cortland, Braeburn, Gala, Fuji or Northern Spy
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4 teaspoons light brown sugar, divided
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½ teaspoon vanilla extract
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½ teaspoon ground cinnamon, divided
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2 pinches salt, divided
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¼ cup all-purpose flour
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¼ cup rolled oats
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2 tablespoons chopped pecans
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2 tablespoons cold butter, cut into small pieces
Directions
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Preheat oven to 400 degrees F. Coat an 8-inch square metal baking pan with cooking spray.
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Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about 1/8-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan.
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Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, 1/4 teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about 1/4 cup each).
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Combine flour, oats, pecans, the remaining 2 teaspoons brown sugar, remaining 1/4 teaspoon cinnamon and remaining pinch of salt in a medium bowl. Using your fingers or a pastry blender, cut the butter into the dry mixture until it resembles small pebbles. Mound about 1/4 cup topping onto each apple. Bake until the apples are tender and the tops are browned, 20 to 30 minutes. Let cool for at least 10 minutes before serving.
