Name: Stuffed Maple Cinnamon Apples
Ingredients: 4 granny smith apples, cored; 1/3 cup apple cider vinegar; ¾ cup oats; 1/3 cup pecans, roughly chopped; 1/3 cup light brown sugar; ¾ tsp cinnamon; ¾ tsp nutmeg; 1 pinch of sea salt; 4 ½ T Pinehurst Olive Oil Co. Butter Olive Oil; ½ cup Pinehurst Olive Oil Co. Maple Balsamic Vinegar; 2 T Runamok Cinnamon Vanilla Syrup (Sold in store!) or pure maple syrup

Ingredients

Scale

4 granny smith apples, cored
1/3 cup apple cider vinegar
¾ cup oats
1/3 cup pecans, roughly chopped
1/3 cup light brown sugar
¾ tsp cinnamon
¾ tsp nutmeg
1 pinch of sea salt
4 ½ T Pinehurst Olive Oil Co. Butter Olive Oil
½ cup Pinehurst Olive Oil Co. Maple Balsamic Vinegar
2 T Runamok Cinnamon Vanilla Syrup (Sold in store!) or pure maple syrup

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Instructions

Preheat oven 375 degrees.
Core apples with an apple corer, or long paring knife.
Combine oats, pecans, brown sugar, nutmeg, cinnamon and pinch of salt. Stir evenly.
Stir in Butter Olive Oil and distribute evenly.
Stuff mixture into cored apples, making sure to press the filling tightly into the apple, with some overflowing onto the top of the apples.
Place stuffed apples in shallow baking dish. Sprinkle with excess streusel across the base of the dish and moisten with apple cider vinegar.
Bake apples uncovered for 40-45 minutes, until fork tender but not mushy.
While apples are baking, reduce the Cinnamon Vanilla Syrup and Maple Balsamic on the stovetop. Drizzle the reduction on top of the apples after baking.
Enjoy!