Preheat oven to 400 degrees. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.

Peel and chop 6 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.

Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe. You don’t need to get every little bit out, just enough to make a “bowl” for the filling.

Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.

Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!