Start with 6-8 mini crabapples. Wash and slice the tops off. Scoop the inside of the apples and all the seeds out carefully, just enough for room for a good amount of peanut butter. Save the insides of the apples for the stuffing!! 🙂
Peanut butter caramel:
- 1/2 cup peanut or almond butter (I prefer crunchy)
- 1/4 cup of almond flour (I prefer Bob’s Red Mill blanched)
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 3 tablespoons water
- Apple stuffing from above (no seeds)
- walnuts for topping
Mix all ingredients and stuff each apple with a heaping spoonful. The peanut butter caramel should fill the apples just over the tops.
Place the apples on a baking sheet and bake in a preheated 350 degree oven for 15 minutes.
Top each apple with a walnut and drizzle with honey!
These apples taste best when fresh!
Photo as always, by http://www.kyleespeletaphotography.com