So, it’s been kind of cold here in the Northeast lately.
By cold, I mean, it’s not 100 degrees and humid. By everyone else’s standards, it’s been downright lovely for the past two weeks with temperatures in the mid to upper 70s, bright blue skies, and just a hint of crispness to the air that almost whispers that fall is right around the corner. By my standards, I have broken out the hoodies and blankets. I write this from underneath a fleece blanket and my hubs’s blue bathrobe. I don’t know what I am going to do when it’s January and snowing outside. Hibernate, I guess.
With the heat over at least for now and some of the trees on my street all ready getting tinted with a hint of red, fall really is almost here. August is a strange month for me. Part of me (the part that hasn’t matured past age 6) is super excited for fall because it means apples, pumpkins, pumpkin spice everything, and Halloween, which if I am honest is the first of the major holidays in my book. Another part of me (the part that is stuck in middle school) hates the back to school commercials that August brings and the fact that beach season and the lazy days of summer are almost over. That part of me feels the same sense of dread that I used to feel as a kid every time I walk into Tar-Jay these days and see school supplies advertised.
But really, most of me is excited. The craft stores have all of the best stuff out this time of year. Fall decorating and cooking bleeds directly into holiday decorating and cooking. So really, my holiday season is underway. And soon, the rest of the world will catch up and apple cinnamon scents will fill the air everywhere and pumpkin spice coffee will pop back up. All will be right in my happy little world.
Until then, this cool weather has left me craving fall food. Hello, baked apples.
Is there anything quite as early fall tasting as a baked apple? All sweet and cinnamony and oh so yummy? No, I can’t think of another food that tastes so much like September as a baked apple. These baked apples certainly taste like fall and cinnamon and goodness. And because I am so obsessed with breakfast foods, have been stuffed with gluten free oats. And, they are 100 percent guilt free (sugar free and gluten free), made with not even a touch of sugar, but you’d never know it. They are perfect for breakfast or for dessert with a dollop of whipped cream or ice cream.
Crockpot Skinny Gluten Free Baked Apples with Oats
- 6-8 small to medium sized tart apples (I used Lodi apples since that is what my local pick your own place had for sale but these would be amazing with Granny Smith or McIntosh or even a sweeter Golden Delicious)
- 1.5-2 cups of sugar free apple juice or apple cider
- 1 cup of rolled oats (not quick cooking! To keep this gluten free, I used Bob’s Red Mill Rolled Oats)
- 1/3 cup chopped walnuts (optional)
- 2 tbs cinnamon
- 1/2 tbs nutmeg
- 1/2 tbs pumpkin pie spice
- 1/4 cup of honey
How to Make:
- Cut the stem and core out of each of your apples, leaving them hollow in the center. Peel your apples if desired. I didn’t peel mine but I really like apple peels. Either way is fine.
- Place the apples in your slow cooker top side up. Pour about 1 cup of juice or cider into your crockpot. Season apples with half of the spices.
- In a small bowl mix together your rolled oats and the rest of your spice. Stuff each cored apple with 2-3 tablespoons of the spiced oats. Pour remaining apple juice or cider over the oat stuffed center of the apples.
- Top the center of stuffed apple with chopped walnuts if desired. Drizzle honey over the apples.
- Cook on low heat for approximately 6 hours. Cooking times will vary based on crockpot and the size of your apples. Apples should be tender and oats should be cooked but not solidified.
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