2 lbs apples (Rogers recommends crisp eating apples. I used my beloved Jazz variety.)
2 tablespoons salted butter
2 teaspoons sugar, as needed (I didn't use any)
a splash of apple cider vinegar
coconut yogurt - about ⅓ cup per person, or a couple of good spoonfuls
Instructions
Preheat oven to 375 F/190 C
Peel, core, and quarter the apples. Nestle them in a baking dish and add sugar if your apples are very tart or you want something very sweet. Remember that the sugars will concentrate when baking. Rogers says, and I love this, to "drape" the apples with slivers of butter. Cover the dish with aluminum foil and bake for about 30 minutes, or until the apples soften.
Uncover the dish and raise the oven to 500 F/ 260 C. Return the apples to the oven and roast until they dry out and color a bit - about 10 minutes.
When the apples are slightly browned and the fruit is tender, remove from the oven and stir with a fork into a chunky mash. Taste, and season with sugar and/or salt to taste (I didn't add either). Add a tiny splash of apple cider vinegar to brighten up the flavor.
Spoon coconut yogurt into small bowls, and top with the warm apple mash.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/roasted-apples-with-coconut-yogurt/