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Whole Roasted, Crumble-Stuffed Apples

Serves 3 | Ready in 30 minutes


    Whole Roasted, Crumble-Stuffed Apples

    How irresistible are these roasted, crumble-stuffed apples? These are perfect for a fall dinner party or even for breakfast—they’re that clean. Plus, they’re very easy to make. You could probably use your own crumble recipe, but here’s mine if you’d like to try. You may want to double the recipe …


    Tip: Healthy 2-ingredient ice cream

    To make your own ice cream, just add 2 large frozen bananas and half of a 14 oz can coconut milk to a food processor. Pulse until the mixture is smooth and creamy.


    Whole Roasted, Crumble-Stuffed Apples


    • 3 apples (I used Gala)
    • 1/3 cup oats
    • 1/3 cup flour
    • 4 Tbsp coconut sugar
    • 4 Tbsp melted coconut oil
    • 1 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg (optional)
    • 1/2 tsp sea salt


    Per serving:

    • calories384
    • protein5g
    • fat20g
    • carbs51g
      • sugar29g
      • fiber5g
    • sodium397mg



    Preheat oven to 400 F. Line baking sheet with parchment paper.


    Cut tops off apples and scoop out insides, being careful not to get too close to edges (this could cause a collapsed apple!). Place hollowed-out apples on baking sheet.


    In small bowl, mix together remaining ingredients.


    Time to assemble! Stuff hollowed-out apples with lots of crumble so that itu2019s overflowing from the tops. Bake for about 25 to 30 minutes (until soft and wrinkly). Serve with homemade or store-bought ice cream, if desired, and an extra sprinkling of cinnamon.


    Like this recipe?

    This recipe is part of the A Holiday-Worthy Vegan Menu collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.