I’ve been all about finding healthy ways to spice up fruits and vegetables lately. Don’t get me wrong, apples are delicious all on their own, but sometimes you just want to add some sugar and spice (and everything nice) to them. Maple syrup and cinnamon are the perfect “sugar and spice” for apples. Especially when they are used to make all natural non-processed baked apples. 🙂
These Cinnamon Streusel Stuffed Baked Apples are so good! Warm softened sweet apples are filled with a soft cinnamon almond flour streusel and topped with a crispy shell. Yum!
I altered the crumble topping that I used in my Apple-Pear Cinnamon Crumble recipe to make the cinnamon streusel here. I enjoyed the flavor and texture of it so much in the crumble, that I knew it would be perfect for baked apples.
This cinnamon streusel filling tastes like a big cinnamon cookie. It is so versatile and delicious that it can take the place of oatmeal and brown sugar toppings normally used in apple crisps, baked apples, or streusels.
To start, I carved out the core of the apples with a knife, while keeping the apple intact. I made the opening a lot wider than the core in order to be able to fill it with more streusel. I pushed the streusel into the openings and then topped the apples with even more streusel.
I then filled the pan with some honey-water liquid and baked them for 50 minutes. It was that easy!
They stay together so well while being cut in pieces! Makes it easier to share- and to eat.
- 4 apples
- 1 cup almond flour
- 1 tsp cinnamon (divided in half for the streusel and the water mixture)
- ⅛ tsp nutmeg
- 1 Tbs melted coconut butter
- ¼ cup maple syrup
- 1 Tbs honey
- 1 cup water
- Preheat the oven to 400 degrees.
- Mix the almond flour, ½ tsp cinnamon, ⅛ tsp nutmeg together in a bowl.
- Pour the melted coconut butter and maple syrup on top of the dry ingredients and mix until the mixture is wet and crumbly.
- Scoop out the core of the apples with a knife while making sure to keep the apple from splitting. Continue making the hole larger so that you can fill the apples with more streusel (mine were about 2 inches wide).
- Fill the apples with the streusel. Make sure to really press the streusel into the holes to get as much as you can in there. Then grab spoonfuls of the remaining mixture and roll it in the palm of your hand to create a cookie shape. Flatten the cookie shape and put it on top of the filled part of the apple. Do this for every apple.
- Place the apples into an 8x8 inch pan.
- Mix 1 tbs honey,1 cup of water, and ½ tsp of cinnamon together in another bowl.
- Pour the water/honey mixture into the pan around the apples.
- Put the apples into the oven. After 20 minutes, remove the pan and using a spoon, pour some of the liquid in the pan on top of each apple. Make sure to get the tops of the apples (including the streusel) wet with the liquid. Then, put the apples back in the oven for 20 minutes. Remove the pan again and cover the apples in the liquid once more. Put the pan back in the oven for 10 more minutes and then remove.
- The apples are cooked when you can stab them with a knife and the knife easily slides through. Time may depend on what type of apple you are baking.
- Let cool for a bit and then enjoy :)