When the weather cools and the nights get longer finding delicious ways to stay cozy and keep the house filled with warming spices becomes a love language for me.

Growing up in Michigan going to the cider mill was a fall staple. I have many found memories sipping warm apple cider and eating donuts with my friends and family while admiring the changing colors around us. When I worked on a vineyard we also produced cider, so I got to get paid for climbing trees and shaking out all the apples! My great grandmother also has a “famous” apple pie recipe that’s enjoyed every Thanksgiving too. Nothing screams fall more than apples and cider to me for these reasons.

This recipe is a simple and delicious way to fill your home with delightful smells and enjoy a comforting, warm, and healthy fall treat at any time of the day.

Strain Pairing:

Strains high in Caryophyllene tend to have a woody, herbal, and spicy aroma and taste. This terpene can also be found in warming spices like black pepper and cloves. Since these aromas tend to remind people of the holidays, I think the profile works well with this dish. Caryophyllene is also a digestive aid and anti-inflammatory, similar to apples. Strains high in this tree-end include Super Silver Haze, GSC, Sour Diesel, and Apple Fritter

• Preheat the oven to 400 degrees
• Core the apples by cutting 2/3 of the way down to remove the seeds and stem, leaving the bottom in tacked
• In a bowl, combine the oats, sugar, coconut oil, walnuts cinnamon, nutmeg and vanilla and mix until well combined
• Stuff the mixture inside each apple and reserve any leftover
• Place the apples in a baking dish and pour the apple cider in the bottom. Bake for 45 minutes
• After about 30 minutes in the oven take the apples out and spoon some apple cider over the top. Sprinkle more of the oat mixture on top and bake for another 10-15 minutes.
• Serve immediately with vanilla ice cream and a cinnamon sprinkle