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Preheat oven to 350F/180C. Use an apple corer to remove the core from each apple. Use a small sharp knife to trim a small part from the top of each apple. Cut 2 horizontal slits around each apple, but don’t cut all the way through. Place the apples in a baking dish.
Place the oats, flour, sugar and cinnamon in a small bowl. Add the butter and use your fingertips to rub the butter into the oat mixture. Add the almonds and toss to combine. Spoon the mixture evenly among each apple. Sprinkle any extra crumble mixture over the top of each apple.
Bake for 40-45 minutes or until apples are tender.
Meanwhile, to make the butterscotch sauce, combine the sugar and butter in a saucepan over medium heat. Cook, stirring, for 10 minutes or until sugar dissolves. Add cream and vanilla essence and whisk, allowing the mixture to boil for another 10 minutes or until sauce thickens slightly.
Divide the apple crisp stuffed baked apples among serving plates. Drizzle with the butterscotch sauce and serve immediately with the vanilla ice-cream.