free of gluten and top 8 allergens
Ring in fall with these delicious streusel stuffed apples.
A crispy oat topping is baked inside whole apples for a simple, yet elegant dessert everyone will love!
This dessert evolved from a recent cruise. The first night, the chef brought out the simplest, but most amazing baked apple. Wow, it was all that and so much more! A baked apple was specially prepared every night, along with other wonderful treats that met my special diet.
We look forward to sharing simple tips next week for planning a cruise, whether you have food allergies or follow a specific diet.
Until then, enjoy this season’s harvest with streusel stuffed baked apples…
The first step is choosing an apple that stands up to baking.
Honeycrisp, Gala, Braeburn, Fuji, Jonagold, Rome Beauty and McIntosh are just a handful of apples that are great for baking whole.
We chose Honeycrisp and Gala. These apples baked close to the same rate. However, it’s best to choose the same type of apples for the batch, since cooking times vary between apple varieties.
Prepare the streusel topping by cutting allergy-friendly margarine, such as Earth Balance, into flour, brown sugar, salt and oats. Set aside in fridge while preparing the apples.
Begin by cutting a small layer off the bottom of each apple to create a flat and stable bottom surface.
Cut about a 1-inch crosswise slice from the top of each apple. Using a paring knife, cut a cylindrical cone out of the top of the apples, coring the apples and creating a bowl in each apple. Using a melon baller or teaspoon, dig out the remaining core and seeds, leaving the bottom half inch of each apple intact.
Place a teaspoon of pure maple syrup or honey into each cavity. Divide the streusel topping between the apples, filling the cavities and forming a mound on top of each apple.
Place apples in a baking dish and fill to a depth of about 1/2-inch of hot water. Bake until the tops are golden brown and apples are tender, yet still retain their shape, about 45 – 60 minutes.
It’s important to remember that the bake time depends on the size and type of apple.
Streusel stuffed baked apples are the perfect dessert for the apple lover. They are fall dessert perfection!
Streusel Stuffed Baked Apples
Yield 6 Servings
Free of: gluten and top 8 allergens.
A crispy oat topping is baked inside whole apples for a simple, yet elegant dessert everyone will love!
Ingredients
1/2 cup gluten-free all-purpose flour blend
1/4 cup lightly packed light brown sugar
1/4 tsp sea salt
6 tbsp cold dairy-free, soy-free margarine or buttery sticks, such as Earth Balance, cut in small cubes
1 cup gluten-free old fashioned oats
6 medium apples, such as Braeburn, Gala, or Honeycrisp (see recipe notes)
2 tbsp pure maple syrup or honey
Instructions
- For the streusel, in a medium bowl, whisk together flour, sugar and salt. Using a pastry cutter, or your hands, incorporate margarine into flour mixture until it resembles coarse crumbs. Add oats and work into mixture. Set aside in fridge while preparing the apples.
- For the apples, preheat oven to 350-degrees F. Rinse and dry the apples. Cut a small layer off the bottom of each apple to create a flat and stable bottom surface.
- Cut a crosswise slice from the top of each apple, about 1-inch thick. Using a paring knife, cut a cylindrical cone out of the top of each apple, coring the apples and creating a bowl. Using a melon baller or teaspoon, dig out the remaining core and seeds, leaving the bottom half-inch of the apples intact.
- Place 1 tsp of maple syrup or honey in each cavity. Divide the streusel between the apples, filling the cavities and forming a mound on top of each apple.
- Place the apples in a baking dish and fill with about 1/2-inch of hot water. Place in oven and bake until tops are golden brown and apples are tender, yet still retain their shape, about 45-60 minutes. Bake time depends on size and type of apple. You may have to tent the tops with foil half way through to prevent from over-browning.
- Remove from oven and allow to cool for 10 minutes before serving. Top with allergy-friendly vanilla ice cream, if desired.
Notes
Honeycrisp, Gala, Braeburn, Fuji, Jonagold, Rome Beauty and McIntosh are just a handful of apples that are great for baking whole.
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