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Stuffed Baked Apples

Dessert, Recipes

Jansen Trotman enjoys preparing this Ohio kitchen mainstay with a simple method: core the fruit, fill the space with granola and drizzle the finished product with honey. “As the apple bakes, the water evaporates, the sugars get more concentrated ... which concentrates the flavor of the apple,” Trotman says. “I like the Granny Smith ... just because it’s tart and lemony, and once you bake it, it’s really good with the granola.”

Stuffed Baked Apples | Makes 6 servings
Recipe courtesy of Lily's Bistro

3 medium/large apples (Granny Smith, Braeburn, Honey Crisp or Pink Lady recommended)
1 cup dried fruit (preferably dates, although figs, prunes and raisins also work)
3 cups high-quality granola
3 tablespoons butter
2 tablespoons brown sugar
Zest from 1 medium lemon

Preheat oven to 350 F. Lightly butter a large glass baking dish. In a large bowl, mix dried fruit, granola, butter, brown sugar and lemon zest. Set aside. Cut apples in half, vertically. Using a melon baller, scoop out the core and roughly half of the flesh of each piece. Fill the cored apple halves with granola mixture, heaping the filling into each cavity. Bake for 20 minutes, or until apples are soft and stuffing is lightly browned. Serve with whipped cream or ice cream.