You can have your apples and stuff them too! After a day of apple picking with the family, this glorious traditional recipe can be cooked and on your plates within 15 minutes. Serve with a scoop of vanilla or cinnamon ice cream to take it over the top!
• Hands-On Time: 10 minutes
• Cook Time: 5 minutes
Serves 4
3 tablespoons ghee, softened
2 tablespoons pumpkin purée
1 teaspoon ground cinnamon
1/4 cup chopped pecans
2 tablespoons unsweetened coconut flakes
2 teaspoons pure maple syrup
Pinch sea salt
4 medium cooking apples
1 cup water
1 In a small bowl, mix together ghee, pumpkin purée, cinnamon, pecans, coconut flakes, syrup, and salt. Set aside.
2 Rinse and dry the apples. Cut the tops off the apples. Hollow out and core the apples by cutting to, but not through, the apple bottoms.
3 Place each apple on a piece of aluminum foil that is large enough to wrap the apple completely. Fill the apple centers with prepared mixture. Wrap the foil around each apple, folding the foil over at the top and then pinching it firmly together.
4 Pour water into the Instant Pot® and insert trivet. Place the wrapped apples on the rack. Lock lid. Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
5 Carefully unwrap apples and transfer to serving plates.