I know I’m going to make some people angry with this statement, but I seriously dislike pie.
My aversion to this dessert is rooted in my total and complete hatred of crust. I know there are some die-hard crust fans out there that think it’s the best dang part of the dessert. And yes, I know there are some who believe the correct crust recipe can truly make or break a pie.
IMO, crust always breaks pie.
I might have just had some unfortunate run-ins with poorly-executed crusts, but, as of yet, I’m totally convinced that crust is always dry, crumbly, and tasteless.
Pie filling, on the other hand…Oh, filling is something that I can totally get behind.
That sweet, gooey, warm, fruit-filled madness is exactly what I want in a dessert. There’s no room for tastelessness when dessert is involved. I want my sweet treat to count…it’s all about flavorflavorflavor!
If only there were a way that I could have my glorious fruity filling without that useless crust…
Say “hello” to these gorgeous Apple Pie Stuffed Apples.
They’re so dang flavorful, it makes me want to do my “happy dance” around the kitchen. Can you blame me?! I mean, is there anything better than a warm, cinnamony apple with a crunchy, maple-spiked granola topping?!
Answer: no. There absolutely is not.
It’s like filling…inside of filling. All the best parts of a classic apple pie are here, gooey cinnamon syrup and all. And it only requires 7 ingredients.
These Apple Pie Stuffed Apples are the perfect way to ring in this glorious apple season in a healthy, yet totally indulgent kinda way. Apple season is the best kind of season.
So, as you can probably tell by the photo below, these Apple Pie Stuffed Apples have so much goodness goin’ on.
- That Gooey Apple Pie Filling: Huge chunks of fresh apples smothered in cozy maple syrup and warm cinnamon. I can’t tell you how happy I was that I had a tiny bit of this mixture left over. The cook needed a snack…before shoving her face full of Apple Pie Stuffed Apples.
- That Crunchy Granola Topping: Granola is one of my favorite foods, so I figured that the obvious choice was to throw some on top of my beloved baked apples. We’re taking rolled oats, coconut oil, maple syrup, and cinnamon, and turning it into the quickest, crunchiest granola you’ll ever have. It adds such a wonderful texture to the soft and tender apple, and the taste…fuhgetaboutit.
Some say it isn’t fall without having apple pie…I say that my fall is perfected because of these Apple Pie Stuffed Apples. In just 20 minutes, you’ll have your plateful of warm, bubbling, gooey apple pie. How can you turn down an offer like that?!
Answer: you can’t. Give into the fall cheerfulness and make these pronto.
And I promise you won’t even miss the crust.Print
Apple Pie Stuffed Apples
- Yield: 2 apples
- 3 medium apples, divided
- 1 lemon slice
- 2 Tbsp. maple syrup, divided
- 1/4 tsp. cinnamon, divided
- tiny pinch salt
- 1/2 Tbsp. coconut oil
- 1/4 cup rolled oats
- Preheat your oven to 375 degrees F.
- Cut the top off of two of the apples, and scoop out the filling with a small spoon/mellon-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.
- 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.
- Add diced apple (and any apple flesh from the first two apples) to a small pot with 1 Tbsp. maple syrup, 1/8 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.
- Make the Crunchy Granola Topping: Melt coconut oil in a small bowl. Add rolled oats, 1/8 tsp. cinnamon, and 1 Tbsp. maple syrup, and mix until all of the oats are wet. Set aside.
- 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.
- Bake apples in a oven-safe bowl/pot for 15-20 minutes, or until apples are tender yet still retain their shape.
- Serve each apple on a plate. Vanilla ice cream…optional?
This recipe was adapted from Sally’s Baking Addiction.