These little bombs of deliciousness is what Fall is all about. This is maple and apples and a crunchy crisp topping wrapped up in a pretty red and gold package.
Stuffed Baked Apple Crisp
- 2 small, tennis sized gala apples (or other soft apple) cored
- ½ small, tennis ball sized granny smith/green apple peeled and diced
- 1 tbsp lemon juice
- 3 tbsp apple juice/cider
- 1 tbsp maple syrup
- 1 tsp ghee/butter
- ½ tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- 1 tbsp Chosen Foods Organic Chia Seeds
Remove the tops off the gala apples. Using a spoon, scoop out the flesh and core of the apple. Save the fleshy parts as these will go into the compote. Peel the green apple and diced. Set the hollowed out gala apples aside. Preheat your oven to 350F.
In a small sauce pan, heat the apples over medium heat with ghee/butter. Add the lemon juice and apple juice/cider. Bring the mixture to a soft boil and turn the heat down to medium low. Simmer for 5 minutes. Add the maple syrup and cinnamon.
Stir in the maple syrup and cinnamon. Bring to a soft boil and add the vanilla. Simmer for another 5-7 minutes until the mixture has thickened and the apples are soft. Add in a pinch of salt. Remove from heat and stir in the chia seeds. Fill the hollowed gala apples with the apple chia seed compote.
Bake the apples at 350F for 15 minutes. Allow the apples to cool slightly, about 2-3 minutes. Serve warm. Top with homemade (or store boughgranola and your favorite ice cream.