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Oatmeal Cookie Baked Apples
Let’s get some cozy, cottage-core dessert (or snack! or breakfast!) vibes going this week with a sumptuous cinnamon baked apple, stuffed with oatmeal cookie crumble, doused in TWO sauces for an almond + vanilla cream dream… and best of all, it’s actually good for you!
Make like a happy little woodland creature and tuck in!
Oatmeal Cookie Baked Apples
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6
Ingredients:
Apples:
6 medium honey crisp apples
1 1/4 cups old fashioned oats
1/2 cup almond flour
1/3 cup coconut sugar
1 tablespoon maple syrup, optional
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup dried currants or raisins
4 tablespoons coconut oil, softened
Pinch sea salt
Vanilla Sauce:
1 cup unsweetened almond milk
2 tablespoons maple syrup or coconut sugar
1 teaspoon vanilla extract
1 to 2 tablespoons tapioca flour
Instructions:
•Preheat the oven to 375ºF. Cut the top off each apple and use a melon baller to scoop out the seeds, the core, and the center, leaving a ½-inch border. Place the apples in an 11x7-inch baking dish.
•In a large bowl, combine the oats, almond flour, coconut sugar, maple syrup, cinnamon, nutmeg, currants, coconut oil, and salt. Stir to combine until a crumble forms. Spoon the mixture evenly into each apple. Bake for 35 to 40 minutes until golden brown and apples are tender when pierced with the tip of a paring knife.
•Remove from the oven and allow to cool for 10 minutes.
Meanwhile, make the vanilla sauce. In a small saucepan, whisk together the almond milk, maple syrup, vanilla, and 1 tablespoon tapioca flour. Heat over medium-low heat, whisking frequently until thickened, 1 to 2 minutes. Add the additional 1 tablespoon tapioca flour if you desire a thicker sauce.
•Divide the apples into bowls and spoon the warm vanilla sauce over each apple.
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