- 4 apples (we love Fuji or Honeycrisp)
- ¼ cup coconut palm sugar
- ¼ cup gluten-free rolled oats
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp orange zest
- 4 tsp ghee divided
- 1 cup hot water
- Pre-heat oven to 375°F and place the rack on the lower level.
- Keeping the apples whole, remove the core. If you have a melon baller or apple corer it works great here! Otherwise use a paring knife and cut within a half inch of the bottom of the apple, creating a well.
- Mix the coconut palm sugar, oats, cinnamon, nutmeg, cloves and orange zest in a bowl. Divide this mixture between the apples and pack it in the wells firmly.
- Arrange the apples in a baking dish and top each one with a teaspoon of ghee. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
- Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and there is a syrupy coating, about 15-20 minutes longer. The skin will look wrinkled and the apples will be easy to pierce with a knife. Remove, let cool slightly and enjoy warm.
Call it dessert or a Saturday morning breakfast, these guys make us feel like we live in a catalog making baked goods in our rustic cabin. We suggest topping with some whipped cream for an extra special treat.