Apple Pie Stuffed Muesli Cups
Three hours east of Breckenridge on 1-70 is a magical little place. Picture a sun-splashed mountain valley with a river flowing through it and lush orchards covering the desert grounds as far as the eye can see. This place is also known as Palisade, Colorado.
Palisade has a rich history of raising all types of fruits and vegetables due to its unique climate and terrain located on the Colorado Western Slope.
You better believe when the fall season hit, I got my hands on some of their freshly grown apples. Lucky for me, Frisco has a farm stand that gets these delish apples delivered so I was able to pick these babies up in a jiff.
Once I picked up a bushel of apples from the farm stand, I knew I needed to make something out of them. Apple crisp, pie and cobbler all came to mind, but I wanted to try something a little different than the norm. Something that could be enjoyed as a dessert or portable enough to bring on a bike ride. Then I thought about how I could use my recipe for Biked Goods Mini Muesli Bites and give it a fall twist.
The Apple Stuffed Muesli Cup Pie was born. Made with a fresh apple filling stuffed into the middle of muesli bite made with rolled oats, honey, coconut sugar and butter. MMMMM.
Let’s get into how you can bring this recipe to life for your next ride, birthday party or evening dessert.
Ingredients
Base Batter
2-1/2 cup organic rolled oats (1 cup ground into oat flour)
1/3 cup coconut sugar (Give Madhava Organic Coconut Sugar a try!)
1/3 cup honey
1/3 cup butter, melted
2/3 tsp vanilla extract
Apple Pie Filling
4 McIntosh apples finely chopped (Peeling optional. Save any extra for toping oatmeal, yogurt, toast…)
1 Tbsp ground cinnamon
1/2 tsp sea salt
1-1/2 tsp. cornstarch or xanthan gum
1/2 tsp ground nutmeg
1/3 cup coconut sugar
2 Tbsp unsalted butter
Directions
Preheat the oven to 360 degrees. Lightly grease a 12 or 24 count mini-muffin pan. (For this recipe I used a combo of each pan. I created mini apple pie cups for taking on bike rides. I made larger muffin sized apple pie cups for dessert.)
Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour. Add in the remaining rolled oats and coconut sugar. Pulse until base is in small bits. Pour in honey, melted butter, and vanilla extract. Pulse just until combined. The result should be a sticky, gooey batter, similar to cookie dough.
Fill each muffin tin about 3/4 way full. Using your finger, small shot glass or a spoon, press down into center of each pie to create a cup for the filling.
Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add coconut sugar, cornstarch/xanthan gum, nutmeg, salt and cinnamon and cook until soft and caramelized.
Stuff apple filling into cups. Bake in the oven for 10 to 12 minutes or until golden brown. Remove pan from oven and let cool in pan on a wire cooling rack in the pan. Once completely cooled, remove from the pan and store in an airtight container for 4 to 5 days or in the fridge/freezer for longer.
More Biked Goods
Then sign up for the free Biked Goods newsletter: Full of weekly wholesome, fresh, and clean recipes to fuel your cycling or next adventure. Plus you’ll get a monthly roundup of all good things related to cycling, food, and community.
Did you make this recipe? Tag @bikedgoods.co on Instagram and use hashtag #BikedGoods to share with the entire Biked Goods community!
