Description
These cinnamon baked apples are a perfect fall dessert, combining tender baked apples with a crunchy, spiced oat and walnut topping. Served warm with vanilla ice cream or a dairy-free alternative, they make an inviting and cozy treat for any occasion.
Ingredients
Topping
- ½ cup + 2 tablespoons whole rolled oats
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup crushed walnuts
- ½ teaspoon Apple Pie Spice or cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil
Apples
- 4 apples, cored and halved
- Melted coconut oil, for drizzling
To Serve
- Vanilla ice cream (or dairy-free ice cream or coconut whipped cream for a vegan option)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the apples and their topping.
- Prepare the Topping: In a small bowl, combine the oats, almond flour, brown sugar, crushed walnuts, apple pie spice (or cinnamon), and sea salt. Using your hands, work in the firm coconut oil until the mixture becomes crumbly. If the topping feels too dry, add a few drizzles of water until it sticks together when pinched.
- Prepare the Apples: Using a spoon, scoop out a small portion from the center of each apple half to create a cavity for the topping. Place the apple halves cut side up in an ungreased baking dish that can comfortably fit all four halves.
- First Bake: Drizzle melted coconut oil over the apples, rubbing it evenly over their surfaces. Cover the dish with aluminum foil and bake for 10 minutes to start softening the apples.
- Add Topping and Continue Baking: Remove the foil and evenly spoon generous amounts of the prepared topping onto each apple half. Drizzle a little more melted coconut oil over the topping. Bake uncovered for an additional 20 minutes, or until the apples are tender and the topping is golden and crisp.
- Serve: Let the baked apples cool slightly before serving. Top each serving with vanilla ice cream or your preferred dairy-free alternative for a wonderful contrast between warm and cold.
Notes
- If you have leftover topping, store it in the refrigerator for up to one week or freeze it for longer storage.
- For a vegan option, substitute the vanilla ice cream with dairy-free ice cream or a dollop of coconut whipped cream.
- Use firm apples such as Honeycrisp, Granny Smith, or Fuji for the best texture after baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
