Baked Apples with Pumpkin Spice Cream

Here on the East coast it's apple season and will be for a while.  The sky's the limit when it comes to finding ways to enjoy apples throughout the season.  Baked apples are an easy, nutritious staple and you can dress them up with Autumn spices and a variety of add-ons. This month launches pumpkin season, so I've whipped up a vegan pumpkin spice cream for this recipe.

Prep time:  30 minutes
Cooking time:  50 - 60 minutes
Servings:  4

Ingredients
4 apples, Fuji, halved, core removed
¾ cup water
⅓ cup coconut milk yogurt, plain,
unsweetened
¼ cup pumpkin puree, canned (this is plain, pureed pumpkin and not canned pumpkin pie filling)
¼ tsp. vanilla extract
½ tsp. cinnamon + dash for baked apples
1  tsp. allspice
2  tsp. coconut sugar + dash for baked apples
​dash of sea salt
¼ cup coconut flakes
¼ cup chopped walnuts

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Instructions
Apples:

1. Preheat oven to 350.
2. Place cored apple halves in an 8 x 8 baking dish with the flesh side up.
3. Sprinkle with a generous dash of cinnamon on the top of each half.
4. Sprinkle with a generous dash of coconut sugar on the top of each half.
5. Add the water to the baking dish and cover the dish with foil.
6. Bake for 50 - 60 minutes.  Bake time depends on breed of apple and/or desired tenderness.  Fujis take 55-60 minutes.

Prepare pumpkin spice cream and walnuts while apples are baking:

1. Place coconut milk yogurt, pumpkin, vanilla extract, maple syrup, cinnamon, allspice, coconut sugar and dash of sea salt in a bowl and mix well.
2. Set aside. (This mixture will yield enough for extra servings per apple, as desired.)
3. In a dry iron pan on medium to high heat, place walnuts and roast for 5 minutes, while gently pushing frequently with a wooden spatula.
4. Set aside to cool.

Coconut:

1. While apples are cooling, spread coconut flakes on a baking sheet and toast for 1-2 minutes or until slightly browned.  Keep an eye on them - they toast fast!  This works ideally in a toaster oven.  If using a regular oven, turn down temperature to 250, spread coconut flakes on a baking sheet and bake for 1-2 minutes, or until slightly browned.

Finale

1. When the apples have cooled down and still warm. (You can also serve them room temperature or cold).
2. Place 1-2 tablespoons of the pumpkin spice cream on each apple center.
3. Garnish with walnuts and toasted coconut.

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