Baked Apples Sundae with Pumpkin Spice Drizzle

Make the filling by mixing together the oats, softened butter, brown sugar, cinnamon and chai spice, stirring / mashing together to combine. Set aside.

To a small baking dish fill the bottom with warm water, about a ¼ inch (so apples don’t burn/stick to the dish when baking).

Core the apples, using an apple corer or a small paring knife. Then use a small spoon to scoop out the middle of the apple, along with any remaining seeds, about ¾ way down the apple.

Put the cored apples into the baking dish with the water.

Use a spoon to fill each apple with the oat mixture, dividing between the 4 apples, filling all the way to the top.

Bake for 35-45 minutes or until the apples are slightly soft.

While the apples are baking, make the pumpkin spice drizzle. On low heat, warm the sweetened condensed coconut milk for a few minutes and whisk in 1 tbsp of Laird Pumpkin Spice Superfood Creamer until combined. Remove from the heat.

Serve the apples topped with a scoop of vanilla ice cream and a drizzle of the pumpkin spice sauce.