Almond Spice Stuffed Apples


Bye, bye apple pie, there's a new dessert in town. These stuffed apples, a.k.a. healthy mini apple pies, are only 7-ingredients and full of all the good stuff. Thanksgiving dessert... Done.


Ingredients:

Apple Filling
8 small Gala apples
3 tbsp coconut oil
1/4 cup coconut sugar
1/2 teaspoon ground cinnamon (or more if you like cinnamon!)

Crumble Topping
1/2 cup gluten-free all-purpose flour (I used Bod Red Mill's Gluten-Free All-Purpose Flour)
1/4 cup gluten-free oats
1/2 cup coconut sugar
1/2 teaspoon ground cinnamon
4 tbsp coconut oil, in solid form

Other
1-2 Chocolate Coated Almond Spice Squares


Recipe: 

  1. Preheat oven to 400° F.
  2. Prepare the crumble topping first. In a medium bowl whisk together flour, oats, coconut sugar, and cinnamon. Spoon in 1 tablespoon of coconut oil at a time. Mix with a fork until the mixture is crumbly. I'm not going to lie, I also used my hands to blend everything. Set aside.
  3. Take 1 to 2 Almond Spice Squares and cut into 16ths. Making lots of little Squares. Set aside.
  4. Next peel and chop 2 of your apples. Add chopped apples, coconut oil, coconut sugar, and cinnamon to a medium sauce pan and stir over low to medium heat for about 8 to 10 minutes, or until apples are tender (trust us, this step will make your whole house smell like fall!). Remove from heat and set aside.
  5. Cut off tops of the remaining 6 apples and use a spoon (better if the spoon has "sharper" edges) to scoop out the middle of the apple so you can form "apple bowls".
  6. Next fill scooped-out apples with the warm apple filling you just made.
  7. Layer in a couple Almond Spice chunks into each apple, on top of the warm apple filling. 
  8. Now for the next layer, top the apple filling and Square chunks with a generous amount of crumble topping.
  9. Add a few more Almond Spice chunks to the top of every stuffed apple.
  10. Place your stuffed apples on a baking sheet and bake for 10-15 minutes or until your crumble is crispy.
  11. Enjoy!


                      11.04.2016 | Square Kitchen