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Preheat oven to 400°F. Spread almonds on a baking sheet. Toast at 400°F until golden, 5 to 6 minutes, stirring once after 3 minutes. Remove from oven.
Pulse toasted almonds in a food processor until finely ground, about 10 times (take care not to over-grind them or they could turn into almond butter). With processor running, gradually add oil and honey, and process until combined, 2 to 3 seconds. Transfer to a medium bowl, and stir in oats, salt, and cinnamon.
Reduce oven temperature to 350°F. Remove core from apples with a sharp knife or an apple corer; transfer apples to an aluminum foil–lined baking dish.
Stuff apples evenly with amlou mixture (about 2 tablespoons each). Bake at 350°F until apples are blistered and soft, about 40 minutes.