Granola Stuffed Baked Apples
Whole apples get hollowed out and packed with a buttery granola, raisin, and cinnamon filling, then baked until the edges turn sticky and caramelized. A fall dessert or breakfast built almost entirely from pantry staples.
Equipment
- Apple corer or pairing knife
- Baking dish
Ingredients
- 4 small to medium baking apples tops cut off and reserved, apples cored and hollowed out to make room for the granola.
- 5 tablespoons granola use more if necessary based on size of apple
- 2 tablespoons raisins plus dried fruit as desired See above
- 2 tablespoons nuts chopped, optional
- 1 teaspoon ground cinnamon
- 4 teaspoons unsalted butter
- Drizzle of honey optional
- Optional: Crème fraiche or ice cream for serving
Instructions
- Preheat oven to 375°F.
- Combine the granola, raisins, nuts, dried fruit and cinnamon. Mix to combine. If desired drizzle in a bit of honey to add sweetness.
- Place cored apples in an oven-proof baking dish.
- Fill apples with granola mixture. Top each apple with 1 teaspoon of butter.
- Bake for 30-40 minutes or until soft and sticky.
- Remove from the oven and allow to cool briefly. Serve as is or with a scoop of ice cream or crème fraiche.
Notes
- Depending on what type of granola is used, additional dried fruit or nuts can be added to jazz it up. Dried cranberries, apricots, figs, mangos, and prunes are all delicious. Chop the dried fruit into pieces the same size as the raisins for best taste and texture. If the granola is unsweetened, drizzle in a bit of honey to add sweetness if desired.
- The granola filling and hollowed apples can be prepped up to a day ahead and stored separately in the refrigerator; fill and bake just before serving.
- Nutrition information is an estimate and will vary with the specific ingredients used.
