Low Sodium Stuffed Baked Apples with Oat Crumble

Total time1 hr

Prep time15 min

Cook time40 min

Low Sodium Stuffed Baked Apples with Oat Crumble

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Ingredients

4 servings

For the apples

4 large firm baking apples (such as honeycrisp or braeburn)
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1 tbsp unsalted butter, melted
1 tbsp maple syrup

For the crumble

½ cup rolled oats
2 tbsp unsalted butter, cold and cut into small pieces
2 tbsp maple syrup
¼ tsp ground ceylon cinnamon
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For baking

¼ cup water

For serving

½ cup fresh ricotta, for serving (optional)
1 tbsp honey, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the base intact so the filling stays in place.
2
Stir together the 1 tbsp melted butter and 1 tbsp maple syrup in a small bowl. Brush the inside of each apple cavity and the cut top edges with the mixture.

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