Apples stuffed with oatmeal and topped with candied pecans will become your new fall favorite dessert!
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Stacey aka the Soccer Mom
1 1/2cupalmond milk
Preheat oven to 350°F.
Cut tops of apples and core out the middle with a spoon, leaving about 1/3 inch thickness attached to skin. Remove seeds/core, but save the apple flesh that you removed. Chop this apple flesh into small chunks about the size of a pencil eraser.
In a medium mixing bowl combine 2 cups dry oatmeal, 1 1/2 cup almond milk (or milk of your choice), 1/2 cup applesauce, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 egg, 1 teaspoon baking powder, and a pinch of salt. Whisk together until well combined.
Pour your oatmeal batter into each apple "bowl," leaving about 1/4" space. The oatmeal will expand slightly as it bakes, so this prevents it from spilling over the sides of the apple.
Bake for 45 minutes at 350°F. We used a Pyrex glass baking dish.
While apples are baking, make your candied pecan topping:
In a small sauté pan over medium heat, melt 3 tablespoons butter and 2 tablespoons brown sugar. Add 1 cup chopped pecans and stir until they take on a rich brown glaze. Remove candied pecans from pan and set aside.
When apples are done baking, top with candied pecans, a drizzle of honey, and a sprinkle of cinnamon. Enjoy warm, or keep refrigerated for an easy breakfast the next morning.