Baked Apples Sundae with Pumpkin Spice Drizzle

These baked apples sundaes are sweet and delicious. They look impressive for Thanksgiving dinner and are so good!

Course Dessert

Cuisine American-Inspired

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 295kcal

Preheat the oven to 375F.
Make the filling by mixing together the oats, softened butter, brown sugar, cinnamon and chai spice, stirring / mashing together to combine. Set aside.
To a small baking dish fill the bottom with warm water, about a ¼ inch (so apples don’t burn/stick to the dish when baking).
Core the apples, using an apple corer or a small paring knife. Then use a small spoon to scoop out the middle of the apple, along with any remaining seeds, about ¾ way down the apple.
Put the cored apples into the baking dish with the water.
Use a spoon to fill each apple with the oat mixture, dividing between the 4 apples, filling all the way to the top.
Bake for 35-45 minutes or until the apples are slightly soft.
While the apples are baking, make the pumpkin spice drizzle. On low heat, warm the sweetened condensed coconut milk for a few minutes and whisk in 1 tbsp of Laird Pumpkin Spice Superfood Creamer until combined. Remove from the heat.
Serve the apples topped with a scoop of vanilla ice cream and a drizzle of the pumpkin spice sauce.

If you don't have ground chai spice, substitute with 1/2 tsp more cinnamon.

Want to use a different type of apple? Try Honeycrisp or Pink Lady.

You can also substitute quick oats for the rolled oats.