Indulge in this delicious dessert that packs a big nutritional punch. Great for holiday cooking, but can be enjoyed any time of the year.

Serving Size: 1 stuffed apple half

Yield: 4 servings

Ingredients:

• 2 large apples
• 2/3 cup rolled oats
• 1/3 cup chopped pumpkin seeds (can substitute pecans or extra oats)
• 2 ½ Tablespoon brown sugar
• 1 Tablespoon baking spice*
  • *Saigon cinnamon, Indonesian cinnamon, nutmeg, mace, allspice, and ginger
• Pinch of salt
• 2 Tablespoons butter or margarine, cold and diced

Tip: Baking time is going to vary by apple size and type. We found McIntosh and Red Rome apples to soften the fastest, in about 30 minutes. Other varieties like Fuji, Red/Golden Delicious, Granny Smith, and Gala took up to 50 minutes total.

Directions:

1. Preheat oven to 375°F.
2. Cut apples in half lengthwise, and use a melon baller or small spoon to scoop out the core, making a 1-inch well in the middle of each apple half.
3. Set apples in a baking dish cut side up.
4. Put all dry ingredients into a bowl.
5. Add butter and use a pastry cutter or your hands to mix butter into dry ingredients until mostly combined.
6. Pack each apple half with a generous amount of oat mixture.
7. Cover baking dish with foil and bake apples for 20-40 minutes, depending on how soft you want the apples.
8. Remove foil and bake another 10 minutes for the topping to caramelize slightly.
9. Let cool for a few minutes before serving.