Autumn is here, and with it comes an abundance of comforting recipes. But really, who can resist the flavours of Fall!? Cinnamon, pumpkin, apples, oh my!
This recipe is all about apples, baked until soft and juicy, and stuffed to capacity with a mixture of oats, cranberries, ginger, orange zest, cinnamon, and maple syrup. Time to begin your vegan Fall baking!
I baked these apples in a muffin tin with a tablespoon of water in each hole. Feel free to do this, but put a tray underneath, as it is likely they will boil over. If your apples are large, just use a big baking dish and put a bit of water in the bottom. I would pair these delicious apples with your favourite non-dairy ice cream for an irresistible treat!
- 4 apples
- 1/3 cup oats
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts
- 1/3 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 tsp grated orange zest
- pinch sea salt
- 1 tbsp lemon juice
- 2 tbsp coconut oil
- Preheat oven to 375 F.
- Slice tops off of apples, and core, but do not go through the bottom. Drizzle lemon juice overtop to prevent browning.
- Mix together remaining ingredients except coconut oil. When well-mixed, stuff mixture into apples, with any remnants piled on top. Dot each apple with approximately 1/2 tablespoon of coconut oil.
- Cover apples with foil and place in oven for 25-45 minutes, until apples are soft and can be pierced with a fork. This will depend on the size and type of your apples.