Perfect pie-making is a production: fussing with crust, chopping fruit, foil-tenting edges to keep them from browning too quickly in the oven. For a quicker and easier way to serve up a slice of the season’s sweetest harvest, ditch the rolling pin. These stuffed apples are brimming with cinnamon, chewy muesli and shredded coconut for pie-like pleasure, but the steps are as easy as mix, stuff and bake! Unlike other crustless baked fruit desserts (think crumbles or crisps), this healthier creation leaves excess sugar behind.
Muesli-Stuffed Baked Apples With Vanilla Drizzle
Recipe by Cassidy Stockton for Bob’s Red Mill
Makes 6
Ingredients
6 apples (gala, Braeburn or Jonathan)
6 Tbsp. butter, cool, cubed
¼ cup hazelnut meal
1 tsp. cinnamon
3 Tbsp. brown sugar
¼ cup finely shredded coconut
1-1/2 cups gluten-free muesli or country-style muesli
1 tsp. vanilla
1 cup plain yogurt
Directions
- Preheat oven to 400 degrees F.
- Use sharp knife to remove tops of apples and carefully carve out center to remove cores and seeds. Slice a small segment from bottoms of apples so they sit flat in a baking dish.
- In a large bowl, combine muesli, hazelnut meal, butter, cinnamon, brown sugar and coconut; blend together with fork.
- Stuff apples with mixture and arrange in baking or casserole dish.
- Bake apples for 35 to 45 minutes.
- While apples are baking, combine yogurt and vanilla to make drizzle.
- Serve apples hot, drizzled with yogurt/vanilla mixture.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.