Between chocolate for breakfast, and more than my share of apple cinnamon monkey bread muffins, it seems only right that I forgo tonight’s dinner altogether and just eat dessert.
I have a very specific memory of sitting on Grandma V’s kitchen floor with my brother, eating ice cream for dinner. That’s right, mom. Ice cream. For dinner. We thought Grandma V was possibly the coolest chick ever. And I remind myself of this fact while I’m having a conversation with J Man and Miss Rae’s grandma that goes something like this:
(While kidlets are visiting Grandma and Papa)
Grandma: “Has Miss Rae ever had fruit snacks before?”
Me: “No, but I don’t think she’d choke.”
Grandma: “She didn’t choke. She likes gummy bears, I mean, fruit snacks.”
Fruit snacks, huh, Grandma? In Grandma’s defense, there probably isn’t much difference between fruit snacks and gummy bears sugar-wise. But I have come to grips with the fact that Grandma’s can and will spoil their grandchildren. So whether that means gummy bears or ice cream for dinner, it’s a privilege they’ve earned.
This is what I had for dinner tonight (x2. Plus some guacamole and corn chips- I’m the picture of health, I tell ya). It. Was. Awesome.
Buttery, cinnamony, streusel sweetened with…wait for it…dates! I’m super proud of this recipe that I made up from my head! Other than this and this, this is one of my proudest recipe creation moments!
Did you get a good look at that streusel? There it is. Up close and personal. Think of every ingredient you love associated with fall. It’s in there. Pumpkin pie spice. Pecans. Maple syrup. Yes, yes, and yes.
Look at those beauties. Apples are SO good right now!
I used a grapefruit spoon to core them and hollow out a nice deep well for all that glorious streusel.
Be still my beating heart. This is fall personified.
The best news of all? This isn’t just dessert. You could throw a dollop of soy yogurt on top for a yummy breakfast. Maybe even chopped up over oatmeal? Or, the best way to eat it? With a scoop of ice cream. For dinner. While sitting on the kitchen floor.
Baked Maple Streusel Apples
4 large apples
1/4-1/2 cup apple juice
1/2 cup whole wheat flour
1/4 cup vegan butter (Earth Balance)
1 tsp pumpkin pie spice
1/4 cup pecans
10 dates, pitted (I used medjool)
1/4 cup non packed brown sugar
1 TBS maple syrup (real)
1 cup rolled oats
Slice apples in half, core, cut out desired amount of apple flesh to leave a well for streusel. Set aside.
In a food processor, combine all streusel ingredients except for oats. Process until dates and pecans are thoroughly chopped. Add oats and pulse until desired consistency.
Fill apples with 2 TBS filling each. Let your husband eat the rest of the unused streusel.
Place apples in 9×13 baking dish. Pour apple juice around the base of apples. Bake at 375, covered with foil for 30 minutes. Remove foil and bake an additional 20 minutes.