Apples, I love them so. From brilliant green to deep scarlet, to pale speckled yellow, apples fill the stands at farmers’ markets and mounds of them cascade down the grocery store’s endcaps. There are so many great ways to use them, so I love to stock up on apples when I can and then spend the week making all sorts of recipes that highlight their sweet and tart flavor.

This is a delicious and easy dessert recipe that also wows in presentation due to the striking stripes made by peeling the apples only partially before baking. Feel free to substitute out the brown sugar with maple syrup and leave out the margarine or coconut oil to make an extra healthy falltime treat.

See Also

Vegan Ice Cream Pie

Chocolate Dipped Coconut Candy

Vegan Waldorf Salad

Ingredients

• 6 red apples (Gala, Rome or Honeycrisp is my recommendation)
• Filling:
• 1/3 cup rolled oats, toasted (see instructions below)
• 1/3 cup almond meal
• 2/3 cup crushed pecans (pulsed in food processor until crumbly)
• 2 tablespoons nondairy margarine or firm coconut oil, chopped into tiny bits
• 2 1/2 tablespoons brown sugar or maple syrup
• 1/8 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Pinch cloves
• Dash sea salt

• Prep Time: 15 minutes
• Cook Time: 40 minutes

• Total Time: 55 minutes
• Yield: 6 apples

Preparation

Preheat your oven to 400 ºF  and place your oats in a single layer on a small metal baking tray or pan. Bake for 5 to 7 minutes, or until fragrant, stirring gently halfway through cooking time.

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.

You can also just use a pairing knife by gently cutting out the core using 4 even cuts, making sure not to break the apple while doing so.

Next, peel the apples, but be sure to peel them only halfway, making a swirled design from the remaining skin. Alternatively, you can leave the peels on; they'll taste just as delicious.

In a small bowl, combine the “filling” ingredients with a spoon until very well mixed. Stuff the apples gently but firmly with the filling (it's okay if the filling happens to mound over the tops a little), dividing evenly among the 6 apples.

Preheat your oven to 375 ºF and place the apples individually into a large-sized muffin pan. Add about 1 tablespoons 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, but not overcooked, or they will fall apart.

Let cool briefly and then serve.