Baked Apples
User Reviews
3.7
Baked Apples
Description
Baked Apples feature large apples hollowed out and filled with a blend of rolled oats, coconut sugar, chopped nuts, raisins, cinnamon, salt, and softened coconut oil or butter. The apples are arranged upright in a baking dish with warm liquid such as water, apple cider, or juice poured around them. Baking softens the apples while the filling crisps slightly, creating a contrast of tender fruit and textured topping.
The cinnamon and nuts add warmth and crunch that enhance the natural flavor of varieties like Honeycrisp, Fuji, or Pink Lady used in the recipe. The preparation involves careful coring to preserve the bottom and achieve a cavity for generous filling. The warm liquid in the pan prevents drying out and steams the apples gently.
These baked apples can be served with vanilla ice cream, coconut whipped cream, or a drizzle of date caramel sauce for extra richness. They store well in the refrigerator for up to five days and can be reheated conveniently in the oven or microwave when desired.
Ingredients
- 4 large apple I like using Honeycrisp, Fuji or Pink Lady
- ⅓ cup rolled oats old fashioned
- ¼ cup coconut sugar
- ¼ cup walnuts chopped, or pecans
- 2 Tablespoons raisins optional
- 1 teaspoon cinnamon
- ⅛ tsp salt
- 3 Tablespoons coconut oil softened to room temperature, or unsalted butter (vegan if needed
- ¾ cup water warm; or apple cider or apple juice
- vanilla ice cream for serving, dash
- coconut whip cream
- date caramel sauce
- cinnamon
Instructions
- Preheat oven to 375°F.
- Add the oats, coconut sugar, chopped nuts, raisins (if using), cinnamon, salt and coconut oil to a bowl. Mix together until combined.
- Using a paring knife, cut around the core, about halfway or 3/4 down into the apple. Make sure to not cut through the bottom of the apple. Use a spoon to carefully dig out the core. Once the core is out, use a spoon to scoop out some of the apple and to dig out any more seeds so that you have a cavity about an inch and a half wide. This takes a bit of patience and arm muscle. This can also be done with an apple corer, melon baller or grapefruit spoon.
- Transfer your apples to a 8 or 9 inch baking dish, standing them upright, and if they wobble you can slice a little bit off the bottom to make them more stable. Spoon cinnamon oat filling into each apple, filling all the way to the top.
- Pour the warm water or apple juice/cider around the apples in the bottom of the dish. This helps prevent the apples from drying out and burning.
- Bake for 45-60 minutes or until the apples are easily pierced with a fork. The longer you bake them the softer and mushier your baked apples will be.
- Remove apples from the oven and spoon the liquid from the pan over the apples before serving. This adds a little moisture to the skin, but it’s completely optional.
- Serve warm with coconut whipped cream or ice cream, date caramel sauce and a dash of cinnamon.
Notes
- Coconut sugar can be substituted with granulated or brown sugar.
- Any chopped nut may be used or omitted; increase oats or raisins if avoiding nuts.
- Store cooled leftovers in an airtight container in the fridge for up to 5 days.
- Reheat baked apples in the oven at 375°F or microwave for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1apple without toppings | |
| Calories | 293kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 80mg | 3% |
| Potassium | 368mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
