I had lunch with my friend Emily and her adorable daughter a couple of weeks ago, and when she asked what she could bring, I told her, “Something fruity for dessert.” I had no idea what mind-blowing healthy deliciousness she would bless me with. She could have just brought me an apple, and I would have been excited, but NO. She brought this:
AND she was gracious enough to share the recipe with us! Thanks Em! Y’all. These were so delicious and shockingly healthy. They are gluten-free, sugar-free, and clean. I wouldn’t recommend eating them for every meal or anything, but who wants to eat the same thing for every meal anyway? To make a batch, you will need:
- 6 apples
- 6 heaping tablespoons rolled oats
- 6 heaping tablespoons chopped walnuts
- 1/4 cup dried fruit (This is optional, but if you happen to have dried cranberries or raisins or whatever else on hand, toss it in!)
- 1 tsp cinnamon
- 1/2 tsp salt
- zest of an organic lemon or orange
- pinch of nutmeg
- 1 tbsp pure maple syrup
- 6 tsp butter
- 1 cup hot water
Wash apples and core them using a melon baller (there is a kind with a slightly serrated edge around the scooper, which works perfectly). Arrange them in a glass baking dish large enough to leave at least an inch in between them.
In a medium bowl, mix the rolled oats, walnuts, dried fruit (if using), cinnamon, salt, zest, nutmeg, and maple syrup. Blend all this goodness together in your bowl and stuff it into the cored apples. Then sprinkle the rest of the mixture in the bottom of the baking dish around the apples. The more stuffing you make, the more will be in the bottom of the pan, and it bakes up so tasty down there. Put a teaspoon pat of butter onto each apple on top of the stuffing (more or less if you want, and if anyone wants to experiment with using coconut oil instead, PLEASE let me know how that goes). Pour a cup of hot water into the bottom of the pan.
Cover with foil and bake at 350 for 45 minutes. Then remove the foil, turn off the oven, and leave them in there for about 30 more minutes
Drizzle those bad boys with a little raw honey before serving. They are amazing on their own, but you could also serve them with plain or vanilla yogurt. If it’s an extra oatmeal-y batch, Emily says she’ll just dish up 2 or 3 of them with lots of the oatmeal part and there’s breakfast!
Feel free to play with this and let me know how it goes. If you want to make more of the oatmeal mixture, you can, but you may need to adjust the amount of water you add to the pan.