Ingredients:

  • 4 large (approx. 1 lb / 450g each) Granny Smith or Honeycrisp apples
  • 2 tbsp (30ml) water or apple cider
  • 1/2 cup (45g) old-fashioned rolled oats
  • 2 tbsp (32g) almond butter (creamy)
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 2 tbsp (15g) chopped pecans or walnuts

Instructions:

  1. Core the fruit: Use an apple corer to remove the center, leaving about ½ inch (1.2cm) of the bottom intact to create a bowl.
  2. Stabilize the base: Carefully slice a thin sliver off the bottom of each apple so they sit perfectly flat on the baking dish without wobbling.
  3. Prepare the pan: Place the apples in the baking dish and pour the water or cider into the bottom of the pan to prevent sticking and create steam.
  4. Combine binders: In a small bowl, stir together the almond butter and maple syrup until smooth.
  5. Fold in dry ingredients: Add the oats, cinnamon, and salt. Stir until the oats are fully coated and the mixture forms small, clumpy nuggets.
  6. Add texture: Fold in the chopped nuts if using.
  7. Stuff the apples: Spoon the crumble mixture into the center of each apple, pressing down gently but not packing it tight.
  8. Roast: Bake at 350°F (175°C) for 40–45 minutes.
  9. Check cues: Remove when the apples are tender when pierced with a fork and the topping has turned a deep mahogany-brown and smells intensely of toasted cinnamon.