- 1/4 cup + 2 tbsp. (about 1/3 cup) gluten free old fashioned oats
- 2 tbsp. Truvia Brown Sugar Baking Blend
- 1 tbsp unblanched almond flour
- 1/2 tsp ground cinnamon
- 1 large free range egg, beaten
- 2 medium Honey Crisp apples (sub for Fuji or Gala)
- coconut or extra virgin olive oil (EVOO) cooking spray
- 1/4 cup (4 tbsp) Kite Hill Almond Cream Cheese (sub for Neufchatel or 1/3 less fat cream cheese)
- 1.5 tbsp Swerve Confectioners Sugar (quantity will vary on the level of sweetness you desire)
- 1 tbsp unsweetened almond milk
- 9 x 9 deep baking dish or pyrex
- 3 small bowls
- pairing knife, spoon or melon baller
- aluminum foil
- whisk or fork
- Preheat oven to 350F. Lightly coat your baking dish with coconut or EVOO spray.
- In your small bowl, add all dry ingredients – oats, brown sugar, almond flour and cinnamon. Mix well.
- In a separate bowl, whisk egg until fully beaten. Add egg mixture to oat mixture and stir well.
- Coring the apples is the most tedious task of the recipe. First cut the apples in half through the core and try to remove stems. Using your pairing knife, spoon or melon baller, scoop out the core and make a shallow hole in the apple. It doesn’t have to be a perfect circle.
- Lay the apples cut side up in the baking dish and begin to spoon the oat mixture into each hole and then smooth out the surface of each apple.
- Cover baking dish with aluminum foil (optional) and bake apples for about 25 minutes. Remove the foil and then bake for another 15-20 minutes. I like a bite to my apple, so I only baked mine for another 5-10 minutes.
- Cream Cheese Frosting – in a small bowl, add the cream cheese, confectioners sugar & almond milk. Mix until well combined.
- Once baked, option to add 1 tbsp frosting to each apple top with more cinnamon! Serve warm or chilled!
Approximately 145 calories with 1 tbsp frosting
~ 1 fist carbs, 1 thumb fat
*Calories will vary depending on brands of ingredients and substitutions.
Approved for Vegetarian, Gluten Free & Dairy Free lifestyles.