My all time favorite dessert is apple pie, but with dairy allergies and a reduction in gluten has reduced us to getting creative as usual!
Here is my no crust take on the tradidtional apple pie
2 Granny smith apples
1/4-1/2 cup coconut oil
1/4-1/2 cup butter or butter alternative
4 Tbsp brown sugar
Cinnamon to taste
1. Cut apples in half and cut off just the stem and flower end. Cut out the center woody bits. This is a great time to use a melon baller if you have one. I don’t so I hack at mine with a knife! Essentially you want a little bowl in the center of your apple. Place in a small oven safe dish. I found my large ramekins in the dollar section at Target. *Update: Score the meat of the e apples so the butter/oil/brown sugar mix can coat as much of the apple as possible!*
2. Fill the center of each apple with a rough Tablespoon each of coconut oil and butter. Or if you want use one or the other entirely.
3. Sprinkle 1 Tablespoon of brown sugar on each apple. Then park in your 350 degree oven for about 20-30 minutes. Honestly I could just eat them like this! 😄
You’ll know they are done when a fork goes easily through them and the meat of the apple pulls away from the skin. Kind of like this ⤵️
Remeber these are extremely hot if you are serving to little ones. Make sure the ramekins are completely cool or an alternative is to cut the apples into large chunks and throw everything into a baking dish, cook like above and serve in bowls that haven’t been heated.