Baked Apples
User Reviews
5
Baked Apples
Description
This recipe prepares Baked Apples by first making a crumbly topping of oats, almond flour, brown sugar, crushed walnuts, apple pie spice, and a pinch of salt, all bound with firm coconut oil. The mixture can be adjusted with water to achieve a cohesive crumb. Each apple half is cored to create a hollow for the topping.
After drizzling apples with melted coconut oil and a brief covered bake to soften, the oat topping is spooned on, a little more coconut oil is drizzled, and the apples return to the oven uncovered. This process crisps the topping and tenderizes the fruit underneath.
The contrast between the tender, warm baked apples and the nutty, spiced crisp topping makes a comforting dessert. Vanilla ice cream is an ideal accompaniment, adding cool creaminess to each bite.
If extra topping remains, it can be stored in the refrigerator for up to a week or frozen for longer to use in other baked dishes or as a cereal topping.
Ingredients
- ½ cup + 2 tablespoons rolled oats whole
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup walnuts crushed
- ½ teaspoon apple pie spice or cinnamon
- ¼ teaspoon salt sea salt
- ¼ cup coconut oil firm
- 4 apple cored and halved
- coconut oil for drizzling, melted
- vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F.
- Make the topping: In a small bowl, combine the oats, almond flour, brown sugar, walnuts, apple pie spice, and salt. Use your hands to work in the firm coconut oil until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.
- Use a spoon to scoop out a bit of the center of each apple half. Place in an un-greased baking dish large enough to hold the apples. Drizzle with melted coconut oil and rub it all over the apples. Cover with foil and bake for 10 minutes. Uncover and top each half with generous spoonfuls of the topping. Drizzle a little more coconut oil on top and bake for 20 minutes, or until the apples have softened and the topping is crisp.
- Let cool slightly and serve with vanilla ice cream.
Notes
- Extra topping can be stored in the refrigerator for up to one week or frozen for longer storage.
- Adjust topping moisture with small amounts of water if the crumbly mixture feels too dry before baking.
- Use firm coconut oil to achieve the proper crumbly texture in the topping.
User Reviews
Overall Rating
5
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