An easy, delicious treat perfect for a post-apple picking adventure. This dessert really crosses the line into a snack, or even breakfast. With only a small amount of sugar, the muesli filling is full of whole grain goodness perfect for any time of day. Mix up the filling for different occasions: try adding toasted pecans and dried apricots or replace the shredded coconut with dried cherries. We absolutely love the slow cooker suggestion below. Talk about making your life easy! Put these in the slow cooker and head out for a day of fall adventuring. When you return home, the entire house will smell like cinnamon apples. Everyone will be happy to dig into the warm, apple-y goodness that awaits.
Baked Apples with Muesli and Vanilla Drizzle
- 6 Apples (Jonathan, Braeburn or Gala)
- 1 1/2 cups Bob's Red Mill Gluten Free Muesli or Old Country Style Muesli
- 6 Tbsp Butter, cool, cubed
- 1/4 cup Hazelnut Meal
- 1/4 cup Finely Shredded Coconut
- 1 tsp Cinnamon
- 3 Tbsp Brown Sugar
- 1 cup plain Yogurt
- 1 tsp Vanilla Extract
1. Preheat oven to 400°F.
2. Remove tops, cores, and seeds of apples. Slice bottom just enough to help the apples sit flat in a casserole dish.
3. In a medium bowl, add muesli, butter, hazelnut meal, coconut, cinnamon, and brown sugar, mashing gently with a fork until combined.
4. Using fingers, stuff each apple with mixture.
5. Bake for 35-45 minutes.
6. While baking, combine yogurt and vanilla. Serve apples hot, drizzled with vanilla yogurt sauce.
Note: these can also easily be left to cook overnight in a slow cooker. Place apples with topping (not including yogurt sauce) in a slow cooker and baking on low heat for 6 to 7 hours. Serve with yogurt drizzle.