A simple and easy dessert perfect for autumn holidays or gatherings. These vegan baked apples are made with oat streusel for a comforting yet healthy-ish indulgence. Serve with plain yogurt or your favourite dairy-free ice cream.
Preheat oven to 350°F and line a medium baking tray with parchment paper. Arrange cored apple halves on the tray, cut side up. Set aside.
In a medium bowl, combine the coconut oil, flour, oats, sugar, cinnamon and salt. Using a pastry blender (or clean hands), combine the ingredients until you have pea sized crumbs and there is no dry flour remaining.
Fill each apple core with enough streusel to form a small mound, then sprinkle each filled apple with lemon juice. Bake for 35-40 minutes, or until the apple juices start to run and they are easily pierced with a knife.
Remove from oven and let cool for 15 minutes. Serve warm with a scoop of your favourite dairy free vanilla ice cream or whip.
All-purpose flour can be used instead of whole wheat or spelt flour. You can also use a non-dairy vegan butter in equal measure instead of coconut oil. The baked streusel apples will last covered in the fridge for 3 days.
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