Red Meat Allergy Friendly Cinnamon Baked Apples with Oat Crumble

Total time55 min

Prep time15 min

Cook time35 min

Red Meat Allergy Friendly Cinnamon Baked Apples with Oat Crumble

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Ingredients

4 servings

For the apples

4 medium apples (such as honeycrisp or fuji), halved and cored
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1 tbsp coconut oil, melted

For the oat crumble

1 cup rolled oats
½ cup raw walnuts, roughly chopped
3 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground turmeric
¼ tsp fine sea salt

For baking

¼ cup water

For serving

2 tbsp dairy free yogurt or coconut cream (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the apple halves cut-side up in a 9x13-inch baking dish. Use a melon baller or spoon to scoop out the core and seeds, creating a well about 1 inch wide and 3/4 inch deep in each half.
2
Brush the cut surfaces of the apples with 1 tbsp melted coconut oil, coating the flesh and the inside of each well.

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