Thanksgiving is a time for delectable desserts, and there’s no need to compromise taste for health! In the spirit of giving thanks for all things sweet, we present a healthy and delicious dessert that will make your Thanksgiving feast complete: Warm Baked Apples with Cinnamon-Oat Crumble!
This dessert captures the essence of autumn and Thanksgiving, combining the natural sweetness of apples with a hearty, yet wholesome, cinnamon-oat crumble. It’s a treat that satisfies your cravings and your commitment to a healthy lifestyle.
- 4 large apples (such as Granny Smith or Honeycrisp)
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup chopped walnuts
- 2 tablespoons maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon coconut oil, melted
- A pinch of salt
- Vanilla yogurt or a dollop of whipped coconut cream for serving (optional)
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Apples:
- Wash and core the apples, leaving the bottoms intact.
- Using a paring knife, score a shallow cut around the equator of each apple, creating a lip about 1/2 inch wide.
- This will help the apples keep their shape and prevent the crumble from falling out.
- Make the Crumble Topping:
- In a mixing bowl, combine rolled oats, almond flour, chopped walnuts, maple syrup, 1 teaspoon of cinnamon, ground nutmeg, melted coconut oil, and a pinch of salt. Mix until you have a crumbly texture.
- Fill the Apples:
- Place the cored apples in a baking dish.
- Sprinkle the remaining 1/2 teaspoon of cinnamon evenly over the tops of the apples.
- Spoon the crumble mixture into the hollowed-out centers of the apples, dividing it evenly among them.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the apples are tender but still hold their shape.
- Serve and Enjoy:
- Once baked, remove the foil, and let the apples cool slightly.
- Serve the warm baked apples with a dollop of vanilla yogurt or a spoonful of whipped coconut cream if desired.
Written by GUADS intern Alexis, with contributions from somethingnutritiousblog.com