Ever since I made that batch of pumpkin butter I have been using it as a topping for just about everything. Oatmeal? Check. Pancakes? Check. Baked apples? I’m on it!
This dessert is fun because it is sort of like apple pie without all the added work, and fat of a pie crust. Sort of like a weeknight pie edition. It’s a pretty simple process that produces a comforting fall treat.
You start with an apple and hollow it out. Tart green apples work best, but I just used an apple that on hand– those work too! To hollow it out, use an apple corer or cut a circle around the stem to remove the core (pumpkin carving knives work really well for this purpose, as you can see above), then use a spoon to make the hollow even bigger so that you can pack your apple with yumminess.
Here is what I mixed up for my apple filling: walnuts, brown sugar, raisins, cinnamon, nutmeg, and little bits of apple that were left over from my hollowing. Other things that would be really tasty are cranberries, and candied ginger! Get creative here, use what you’ve got. If you don’t want to use sugar, feel free to swap in honey, agave, or your favorite sweetener.
When it was all spicy sweet, I spooned it back in to the apple.
Then I topped it with a pat of butter, added a little water to just cover the bottom of my dish and threw it in to the oven and let it bake at 350 for 20-30 minutes. When it was nice and tender I took it out, topped it with a scoop of vanilla ice cream and a couple of tablespoons of pumpkin butter.
The bowl quickly evolved in to this delicious party and was gobbled up!
People who love their slow cookers as much as Gillian and I do will we happy to know that you can easily prepare this dish in there are well. Just follow the same process and cook them on low for 6-8 hours. Easy peasey autumn dessert! Enjoy.