A delicious apple dessert, which on occasion can be fabulous breakfast.
4 apples, Honey crisp or Braeburn
1 cup oats
4 oz vegan butter
1/4 cup coconut sugar (or cane if you don’t have coconut)
1/4 cup raisins or golden sultanas
1 teaspoon cinnamon
1 teaspoon vanilla extract
Zest and juice of an orange
1 cup apple juice (or water will do)
1/2 tablespoon cornstarch
1 tablespoon maple syrup
Pre heat the oven to 375 F
Core the apples but leave enough of the core at the base of the apple to contain the filling.
In a medium bowl combine the oats, vegan butter, sugar, raisins or golden sultanas, cinnamon, vanilla, zest and juice an orange. Use the “rubbing in” method, rubbing the butter into the other ingredients using your fingertips. You will produce a mixture that clumps together.
Stuff the cored apples with the mixture. Place them in a baking dish.
Whisk together the apple juice and the cornstarch, pour the liquid into the bottom of the dish, drizzle a tablespoon of maple syrup over the top of the apples.
Cover loosely with foil, place in the oven and bake for 30 minutes. Remove the foil, baste the apples and return to the oven uncovered for a further 20-30 minutes or until the apples are tender when pierced with a fork.
Remove from oven, serve with non diary ice cream or yogurt.