This is one of my favorite recipes and I’ve posted it before here but this time I added in some goodies: coconut, ginger and cranberries. Kind of a weird combo but it turned out sooo goood, ha! I can eat this everyday for breakfast or a quick afternoon snack. There’s something so wintry (that is a word!) about eating a baked apple instead of an uncooked one.
Recipe (adapted from Terry Walter’s Clean Food): Preheat Oven to 375.
Filling: 12 apples cored and sliced (peeled or unpeeled), 1/4 C maple syrup, 2 tsp cinnamon, 2 tsp ground ginger, 1/3 C cranberries, 1 tbs whole wheat pasty flour or brown rice flour. Add apples in large bowl, fold in syrup, cinnamon and cranberries. Sprinkle flour and fold into the mix. Spread into 9×12 baking casserole dish.
Topping: 2 C rolled oats, 1 C whole wheat flour, 1/2 C chopped almonds, 5 tbs flaked coconut, 1 tbs cinnamon, 1 tsp ground ginger, 1/2 C maple syrup, 1/2 C canola oil. Combine into the same mixing bowl: oats, flour, nuts, ginger and cinnamon. In a separate bowl whisk the syrup and oil and add to the dry ingredients; mix until crumbly. Spread over the apples, cover with foil and bake for 30 minutes. Remove foil and bake 20 more minutes.
I actually omitted the oats this time but they do add such a nice granola-y crunch to the top. Enjoy!