Using an apple corer, take out the cores of the apples. Make sure you don't go all the way through the bottom. Aim for ⅔rd of the apple.
Place the cored apples in an 8x8 baking dish. Fill each hole with 1 teaspoon chopped pecans and ¼ teaspoon cinnamon.
Put ½ teaspoon coconut oil on the top of each filled apple. Pour ½ cup of water in the bottom of the baking dish and bake for 45-60 minutes.
For the yogurt sauce
Combine the yogurt, vanilla extract, Truvia, and apple pie spice, mix well. Add Almond milk 1 tablespoon at a time until desired consistency (should be like a sauce that will drizzle) *** see notes
After apples are finished baking, remove from the oven, plate it, and serve with yogurt sauce drizzled over the top. Add additional chopped pecans and fresh nutmeg as optional garnish.
This apple corer is a great tool and will make your life easier!Originally when I created this recipe I made my own sweetened vanilla yogurt. Since then I've often used Oikos triple 0 vanilla non fat Greek yogurt as a shortcut. It's still all natural and sugar free. Just omit the plain yogurt, vanilla extract, and sweetener if using the Oikos.If you don't have Graham Spy apples, you can use Honey Crisp or Mutsu's (also known as Crispins). These are naturally a sweeter apple.