- 4 large baking apples
- 1/3 cup Oatsome Rolled Oats
- 1/4 cup chopped pecans
- 1/4 cup raisins, dried cranberries or other dried fruit, roughly chopped
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp coconut oil or ghee, melted
- 3/4 cup apple cider or apple juice
- 1/2 lemon, cut into wedges
- Preheat your oven to 375 F. Add the oats, chopped pecans, dried fruit, coconut sugar, cinnamon nutmeg, and melted coconut oil to a bowl. Then mix that until it’s well combined.
- Core the tops of the apples using a melon baller or paring knife. Then scoop out some of the apples so you have a cavity about an inch and a half wide. Just make sure you don’t core through the bottom of the apple.
- Remove about 1/2″ of the skin around the top. Transfer your apples to a baking dish, standing them upright. Then, squeeze the lemon over the top edge of the apple.
- Then stuff the apples with the cinnamon oat mixture.
- Pour the apple cider or apple juice into the bottom of the pan.
- Bake the apples for 45-60 minutes, basting a couple of times with the liquid from the pan. The apples are done when they’re tender when pierced with a fork.
- Spoon the syrupy liquid from the pan over the apples before serving. You can also top them with a scoop of oat ice cream, non-dairy whipped cream, caramel sauce, or a dash of cinnamon.
- Enjoy your Baked Apple Crumble!