Nothing says autumn quite like turning on the oven and popping in a tray of yummy baked apples. With cinnamon complementing the natural sweetness of the apples, this is a dessert that will become a regular part of your autumn menu plans.
Makes 6 servings
Peel the skin off the top quarter of each apple. Using a melon baller, scoop out the core and seeds, leaving the bottom of the apple intact. Stand apples in square baking dish.
In a skillet, lightly pan toast the pecan pieces over medium heat. Add rice syrup, barley malt, cinnamon, nutmeg, salt and avocado oil. Cook, stirring constantly, until the mixture foams. Spoon nut mixture into the opening of each apple, filling completely. Pour 1 cup water into the pan. Cover the pan tightly with foil. Bake until the apples pierce easily with a skewer, 35-45 minutes.