YIELD: 6 SERVINGS
A warm and welcome treat come autumn, these are quick to make and fun to eat. I like to peel the apples so that I leave a stripe of peel for color. This works especially nicely with red apples, but green is pretty, too.
Directions
Core the apples making sure to leave the bottom intact.
The easiest way to do this is to start with an apple corer and then use a small paring knife or vegetable peeler to scoop out a larger cavity to hold the filling.
Next, peel the apples.
Peel them only halfway, making a swirled design from the remaining skin.
In a small bowl, combine the filling ingredients with a spoon until very well mixed.
Stuff the apples with the filling, dividing evenly among the six apples.
Preheat the oven to 375 °F and place the apples individually into a large-size muffin pan.
Add 1 tablespoon water to the bottom of each muffin tin and then cover loosely with aluminum foil.
Bake the apples for 35 to 40 minutes, or until apples are tender—don’t overcook, or they will fall apart.
Let cool briefly and then serve.
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Ingredients
6 firm, tart apples such as Gala, Granny Smith, or Honeycrisp
FILLING
â…” cup crushed walnuts (pulsed in food processor until crumbly)
â…” cup certified gluten-free oats
2 tablespoons coconut oil
2½ tablespoons coconut palm sugar
¼ teaspoon cardamom
½ teaspoon cinnamon
Dash sea salt
½ cup golden raisins
