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North Hills Monthly

Apple Pie Stuffed Apples

Oct 30, 2015 03:05PM ● By Alexa Peduzzi

Hello again, North Hills Monthly readers!

My name is Alexa Peduzzi, and I’m a 20-something Pittsburgher who runs Fooduzzi.com, a food blog dedicated to classic recipes made healthy. Whole foods are my passion, as I believe that I simply operate better when I am fueling my body with natural foods that come straight from the source—the earth! While I am not a nutritionist or doctor, it doesn't take a licensed, registered dietitian to be able to feel the powerful difference that whole foods can make in one's diet.

Fall is in full swing, and I am a very happy gal.

I’ve always loved fall, with its beautiful leaves, crisp mornings and fragrant bonfires. With every year, I love it more and more; I’m able to stop and notice the beauty of the season even more so as an adult.

This year, I’ve grown to appreciate apple season. Don’t get me wrong; I’ve always loved apples. In fact, I munch on at least two per day every single day. But this apple season? The flavors of my beloved fruit seem so much more elevated.

My boyfriend’s parents have two apple trees in their backyard–talk about farm-to-table! There have been countless times that I’ve woken up, gone out to their backyard, picked an apple (or two) off of the tree, and happily gobbled it up for breakfast. There’s nothing that tastes better than an apple fresh from the tree.

Well, except for these Apple Pie Stuffed Apples.

In case you’re confused by the title here, we’re stuffing apple pie filling inside of a baked apple. It’s pretty much the best thing that could ever happen to an apple. Gooey, cinnamony apple chunks packed inside a warm, tender baked apple. Oh yeah, I’ve got your fall plans right here!

To start, we’ll need three whole apples. I used some Jonathan apples, but choose your favorite. I would suggest using a sweeter variety, but to each their own!

After we lop the top off of and scoop out the innards of two apples, we’ll chop up a third for the filling. Mix the chopped apples with a little bit of maple syrup and cinnamon, and boy, are you in for a treat! It’s incredible that three simple ingredients can create something so delightful!

You could totally stop here and just spoon this apple pie ‘filling’ over some vanilla ice cream and call it a day, or, you can stuff it inside of an apple and top it with a four-ingredient granola!

This granola, which is made from oats, maple syrup, cinnamon and coconut oil, adds a much-needed crunch to the gooey apple ‘pie.’ It bakes on top of the apple, minimizing the number of bowls/baking vessels that you need to complete this dish. Oh, and your house will smell like a Yankee Candle store as it’s baking.

Seriously, you can’t go wrong with this dessert. It requires seven ingredients, takes 20 minutes and is made of whole foods. And it’s PERFECT for this time of year. Seriously, do yourself a favor and pick up a few extra apples. You’re going to be feasting on this dessert all fall long.

 

Apple Pie Stuffed Apples

Serves 2

 

Ingredients

3 medium apples, divided

1 lemon slice

2 Tbsp. maple syrup, divided

¼ tsp. cinnamon, divided

tiny pinch salt

½ Tbsp. coconut oil

¼ cup rolled oats

 

Instructions

1.     Preheat your oven to 375 degrees F.

2.     Cut the top off of two of the apples, and scoop out the filling with a small spoon/melon-baller/measuring spoon. Be sure you don't poke through the apple skin. You can discard the core, but save any chunks that are purely apple flesh. Rub the tops with the lemon slice.

3.     Make the Apple Pie Filling: Dice the remaining apple in bite-sized chunks. You can peel it if you'd like, but I didn't bother.

4.     Add diced apple (and any apple flesh from the first two apples) to a small pot with 1 Tbsp. maple syrup, ⅛ tsp. cinnamon, salt, and any remaining juice from the lemon slice. Bring the mixture to a boil over medium heat, and cook, stirring every minute or so, until apples are tender. Set aside.

5.     Make the Crunchy Granola Topping: Melt coconut oil in a small bowl. Add rolled oats, ⅛ tsp. cinnamon, and 1 Tbsp. maple syrup, and mix until all of the oats are wet. Set aside.

6.     Assemble your Apple Pie Stuffed Apples: Stuff the two hollowed-out apples with the Apple Pie Filling, filling to the top. Top with the Crunchy Granola Topping.

7.     Bake apples in an oven-safe bowl/pot for 15-20 minutes, or until apples are tender yet still retain their shape.

8.     Serve each apple on a plate. Vanilla ice cream...optional?