- 4 medium firm, sweet apples, like Honeycrisp, Fuji or Gala
- 8 tablespoons (1/2 cup), plant-based butter (1 stick); you can substitute butter for coconut oil
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt or pink Himalayan salt
- Heat the oven to 375 degrees F. Lightly oil a baking dish large enough to fit 8 apple halves.
- Halve the apples from stem to end and use a metal spoon to scoop out the core, seeds, and stem. Arrange the apple halves in the baking dish with the flesh facing up.
- Melt the vegan butter or coconut oil in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon, and salt into the melted butter/oil.
- Divide the topping between the apples, lightly pressing it down onto the apples.
- Cover with parchment paper and then aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned. (Never let aluminum touch your food).
- Serve with a scoop of ice cream, plant-based yogurt, or just as it is.
- The apples will keep for up to a week in the refrigerator. You can reheat in a warm oven (250 degrees F) or in the microwave for about 30 second.