Baked Stuffed Autumnal Apples



Recipe #4!  While admittedly I am not a huge fan of apple desserts, this one knocked my socks off.  Its cozy, sweet, totally tasty.  Its a roaring fire and movie marathon afternoon kind of dessert.  A snuggle under the covers with a great book type of sweet treat.  And its refined sugar-free, gluten-free and lactose-free!

Photos for this recipe were a combined effort and teaming-up of Brooke and Dali.  To check out Dali’s work (both writing and photos), here is his travel blog!

Baked stuffed autumnal apples


6 apples

4 tablespoons butter

½ cup coconut sugar

1 tablespoon of cinnamon


Crumble topping

1/3 cup of almond flour

½ cup of gluten-free oats

½ cup coconut sugar

1 tablespoon of cinnamon

4 tablespoons of butter, cold, cut into pieces


  1. Preheat oven to 400 degrees F/204 degrees C.
  2. Prepare crumble topping. In a medium sized bowl, mix together almond flour, oats, coconut sugar and cinnamon.  Cut in pieces of butter using a fork and knife or a pastry cutter.  Set the crumble topping aside.
  3. Peel and chop two apples into bite-sized pieces. Add the chopped apples, four tablespoons of butter, cinnamon and the half cup of coconut sugar to a saucepan.  Stir well so the apples are coated entirely in mixture.  Cook over medium heat, stirring often, for 6-8 minutes until apples are tender.
  4. Meanwhile, chop off the tops of four apples. Use a spoon to scoop out the flesh inside.  You don’t need to get every bit out.  Just enough to make a bowl of sorts.
  5. Fill the four empty apples with the warm apples covered in butter/cinnamon/coconut sugar mixture from the stove (once the chopped apples have finished cooking).
  6. Sprinkle the tops of the filled apples generously with the crumble mixture. I recommend added a little extra slice of butter to each apple, on top of the crumble, before putting them on a cookie sheet and sliding into the oven.
  7. Bake for 10-15 minutes, until crumble topping looks lightly golden brown and the apples are soft. Serve warm, with either vanilla ice cream & caramel sauce or with Greek yogurt & honey.

Yields four apples.  Can serve two-four people, depending on how much people want to eat.

I don’t recommend saving these as leftovers.  They are best eaten warm and fresh.


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