This recipe was contributed by Chef Julie Harrington, RD (@chefjulie_rd), a Culinary Nutrition Consultant. You can visit Julie's page at www.julieharringtonrd.com.
*Single serving, allergy friendly, 5 ingredients*
1 honeycrisp apple (or another variety like Gala or Granny Smith)
2 tablespoons crumbled Kip’s Cinnamon Crunch Granola Bark
1/2 teaspoon butter, melted (or dairy-free, soy-free margarine) *Note that butter contains MILK*
1/2 teaspoon maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon water
Preheat the oven to 350ºF. Use a melon baller, carefully remove the stem and seeds from the apples, making a deep hole where the filling will go.
In a small bowl, combine the crumbled Kip’s Cinnamon Crunch Granola Bark, butter, maple syrup, and ground cinnamon. Fill into the cavity of the apple.
Add water to a small oven-safe baking dish and place the stuffed apple on top.
Bake for 30 minutes, until apple, is fork tender. Remove from oven and allow to cool for a few minutes.
Spoon the sauce drippings from the pan over the apples. Serve with ice cream (or ice cream alternative), if desired. Enjoy!