Ingredients:

  • 4 medium Granny Smith apples (approx. 2 lbs / 900g)
  • 1 tbsp lemon juice
  • 1/4 cup maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup slivered almonds
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Core each apple using an apple corer, leaving approximately 1/2 inch of the core intact at the bottom to maintain structure.
  2. Create the bloom by slicing downward from the top toward the base, stopping the knife 1/2 inch before hitting the bottom. Repeat to create 6 to 8 equal wedges.
  3. Lightly brush the exposed flesh of the apple wedges with lemon juice to prevent oxidation.
  4. In a small mixing bowl, whisk together maple syrup, melted coconut oil, ground cinnamon, ground nutmeg, vanilla extract, and sea salt until smooth.
  5. Using a pastry brush or spoon, liberally coat the inside of each apple petal with the cinnamon-maple glaze.
  6. Tuck slivered almonds into the gaps between the petals for added texture.
  7. Place apples in a 9x13 inch baking dish and bake for 45 minutes until the petals are tender and caramelized.