Eosinophilic Esophagitis Friendly Stuffed Baked Apples with Oat Crumble
Total time1 hr
Prep time15 min
Cook time40 min
4.7(17)
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Learn more →Ingredients
4 servings
For the apples
- 4 large firm baking apples (such as honeycrisp or braeburn)
- 1 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp maple syrup
For the crumble
- ½ cup rolled oats
- 2 tbsp unsalted butter, cold and cut into small piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 tbsp maple syrup
- ¼ tsp ground ceylon cinnamon
- 1 pinch salt
For baking
- ¼ cup water
For serving
- ½ cup fresh ricotta, for serving (optional)
Can be omittedfresh ricotta
- 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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