Baked with warm cinnamon spices and topped with a delicious and crunchy oatmeal streusel.
2 Honeycrisp apples, peeled, cored, and halved
3 tablespoon melted coconut oil, divided
3 tablespoon coconut sugar, divided
1 teaspoon ground cinnamon, divided
1 tablespoon buckwheat flour
1 1/2 tablespoon old fashioned oats
1/8 teaspoon kosher salt
Heat the oven to 400°F.
Combine 1 tablespoon. coconut oil with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Set aside.
Place the apples core-side down on a cutting board. Cut slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom.
Use a pastry brush to spread the coconut oil, coconut sugar, and cinnamon mixture over top of the apples and into the slices.
Place the apples in the baking dish, flat-side down. Cover with tin foil, and bake for 20 minutes.
Combine the remaining coconut oil, remaining coconut sugar, remaining cinnamon, buckwheat flour, oats, and salt in a small bowl.
Top the apples with the cinnamon sugar and oat mixture. Use a fork to carefully spread the streusel over top of the apples. Work the topping between the slices as well.
Increase the oven temperature to 425°F.
Place the apples back in the oven and bake, uncovered, for 15 minutes.
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