- 6 medium apples, such as Honeycrisp, Fuji or Pink Lady
- 1/4 cup old-fashioned oats
- 1/4 cup unsweetened, dried apricots, chopped
- 1/4 cup unsweetened dried cranberries
- 2 tablespoons pepitas, salted & roasted
- 2 tablespoons pecan pieces
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- a pinch of ground cloves
- a pinch of salt
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil or butter
- tart frozen yogurt, for serving
- Preheat the oven to 375F. Rinse and dry your apples. Use an apple corer or paring knife to cut out the core the apples, creating a hole that's about one inch wide; do not cut through the bottom of the apple.
- In a bowl, combine the oats, apricots, cranberries, pepitas, pecans, spices and salt. Toss to combine. Add the maple syrup and still until ingredients are well coated and slightly wet. If the mixture seems dry, add a little more maple syrup.
- Stuff the mixture into the apples, packing it in and mounding it slightly on top. Add a small pat of coconut oil or butter to the top of each mound.
- Place stuffed apples in a ceramic baking dish and pour 1/2 cup of water into the bottom. Cover loosely with foil and bake for 20-25 minutes. Uncover and bake for another 20-30 minutes, until apples are tender but not falling apart. Let cool slightly.
- Serve warm with frozen yogurt or crème fraîche and a sprinkle of cinnamon.