As the weather cools down and the need for comfort foods heats up, we looked to Brisbane based Nutritionist Sarah Bell of @ournourishingtable for an indulgent yet healthy Autumn dessert recipe.
Sarah's drool-worthy Instagram page filled with inspiring kitchen creations made it hard to choose just one, though we narrowed it down to a staff favourite that is a twist on a classic.



8 Pink Lady apples
1/2 cup coconut sugar
1/2  cup rolled oats
1/4 cup oat flour
1/2 cup pecans, finely chopped
100g butter, softened


1. Preheat oven to 180 degrees Celcius. Grease a large baking dish with olive oil and set it aside.

2. Take an apple and remove the top 2 cm of the apple, stem still intact. Use a corer to remove the core of the apple from the bottom piece. Place the apple into the baking dish and the apple top next to it. Repeat this step with the remaining apples.

3. Make the oatmeal stuffing by adding coconut sugar, rolled oats, oat flour and pecans into a bowl. Stir to combine. Add the butter to the bowl and use your fingertips to rub the butter into the oat mixture. Once combined, use fingers to stuff mixture into each cored apple, with a small amount spilling out of the apple.

4. Once all apples are stuffed, place the baking dish into the oven and bake for 30 minutes. Once baked, remove from the oven.

5. To serve, place a stuffed apple onto a plate and place the baked apple top on top. Serve warm with a scoop of ice cream (if desired).


To make this recipe dairy-free, simply replace the butter with vegan butter. Alternatively, the butter can be substituted for coconut oil, just be aware that the stuffing may not stick together as well once baked. It will still taste delicious though! If you cannot source oat flour, make your own by placing rolled oats into a blender and blitzing on high until the oats resemble a flour-like consistency.

Find More On The Blog: Our Nourishing Table


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