Sweet, tender apple halves get scooped out and filled with a spiced oat crumble packed with walnuts, cinnamon, ginger, and a warm hit of turmeric, all pulled together with maple syrup and melted coconut oil. Everything bakes right in the dish until the apples soften into a knife-tender bite and the topping turns golden and toasty on top. It's a cozy, naturally plant-based dessert that needs nothing more than a spoon and a little patience while it bakes. A dollop of coconut cream on top at the end adds a creamy finish without complicating the ingredient list. This one's an easy favorite to add to a vegan dessert rotation, especially when apples are in season and you want something warm, spiced, and fuss-free.
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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.
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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