Spooky Carved Apples
Prep time
Cook time
Total time
A fun spin on Halloween carved pumpkins, these spooky carved and stuffed apples will be a hit with both kids and adults.
Recipe type: Breakfast, snack
Cuisine: american
Serves: 2 servings
  • two medium-sized apples, variety of choice
  • juice of half of a lime or lemon
  • !For the Oatmeal Stuffing:
  • 1 tbs of salted butter
  • ½ cup of rolled oats
  • 1 cup of whole fat milk (substitute with your favourite non-dairy milk, if desired)
  • ½ teaspoon of ground cinnamon (adjust to taste)
  • a few craisins, roughly chopped
  • honey or sweetener of choice, to taste
  • !Equipment Needed:
  • small pairing knife
  • pastry brush
  • mellon baller or small spoon
  1. Throughly clean and rinse the apples. Use a small carving knife to carve your desired patter -- be careful not to cut yourself. You can either carve and cut out the patter if you like, this will make the stuffing visible. Or you can also just carve the skin off to create your patter. Use the pastry brush to dip it into the lemon juice then brush the cut out pattern so that they don't turn brown. Next slice off the top of the apples and save them, then use the melon baller to hollow out the centre of the apples. You'll want to throw out the seeds but save the apple pulp for the oatmeal. Once your done hallowing out and carving the apples set them aside.
  2. Warm up a saucepan and once it is hot add the butter and allow it to melt. Next add the reserved apple pulp and sauté it for about 3 minutes. Sprinkle in the ground cinnamon and sauté for a minute, then add the sweetener, craisins and milk and give the ingredients a good stir. Allow the milk to completely heat through, then add the oats and stir again. Cook until all of the milk has been absorbed by the oats. Taste and adjust either the sweetener or cinnamon if desired.
  3. Carefully scoop the cooked oatmeal into the hollowed out apples and serve immediately.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2015/10/23/spooky-carved-apples/