A few weekends ago I went away with some friends. We just traveled a few hours from the city and rented a house for the weekend (I’m going through an Airbnb obsession right now). My favorite thing to do on a weekend away, which should come as no surprise, is to cook big fun meals and get everyone involved. All my friends were on board, but this group came with lots of baggage. I’m dairy-free, someone else is gluten-free, and someone else is vegetarian. Oof! Daunting, right? It’s a good thing we’re up for a challenge.
Gluten-free desserts are often a hit-or-miss game for me. I have a few go-to recipes (see chewy chocolate brownie cookies), but baked apples might be my favorite. These babies are so much better than what probably comes to mind when I say “baked apples.” My friends in college would sometimes make these for us on long nights of baking. They are cored, plugged with peanut butter, stuffed with oats and chocolate chips, and plugged back up with more peanut butter. Pro tip: they make an excellent breakfast. They are so easy and SO good. Thank you Jacqui and Shira for this deeeelish recipe! The only negative is that they take about an hour to bake and the smell can really try my patience. By the time they were done in the oven during our girls weekend, almost everyone was asleep! We ended up with baked apples for breakfast and no regrets.