3 Large apples, such as Honeycrisp, Braeburn, or Granny Smith
4 Tbsp. Chocolate Better Butter
1 C. Rolled oats
3 Tbsp. Cinnamon Brown Sugar Better Butter, melted
1/4 tsp. Salt
6 Scoops of vanilla ice cream or preferred flavor
Directions
Begin by preheating your oven to 375°F.
Wash and dry the apples. Slice each apple in half from stem to base. With a spoon or melon baller, scoop out the seeds and create a shallow well in the center of each half, ensuring not to pierce through the skin.
Generously spoon the Chocolate Better Butter into the well of each apple half.
In a medium-sized bowl, combine the rolled oats with the melted Cinnamon Brown Sugar Better Butter and salt. Mix until the oats are well-coated with the butter mixture.
Heap the oat topping mixture onto each chocolate butter-filled apple half. Press the topping gently to ensure it sticks.
Lay the apple halves in a baking dish with a bit of water at the base to keep them moist during baking.
Place the baking dish in the oven and bake for about 25-30 minutes, or until the apples turn soft and the oat topping turns golden.
Remove the baking dish and set aside to cool for 5 minutes.
Plate an apple half and complement it with a scoop of ice cream. Enjoy!
