Apples to Apples

Just put yogurt on everything.

*sigh* It hasn’t even been a week, and I miss my oven. The weather turned chilly today, and I really really really wanted to make Baked Apples. Have you ever had them? Made right, and served with a tiny dollop of whipped cream, they’re a warm, sweet, low-calorie dessert, with fiber and protein to boot. You can also serve them topped with greek yogurt for breakfast.

There are a lot of recipes out there that add a ridiculous amount of sugar. This one is nice, because it relies more on the natural sweetness of the apple and warm spices than a whole bunch of added sugar.

Baked Apples

1 small baking apple (Honeycrisps are fabulous!)
2 tbsp chopped dried fruit (raisins, apricots, cranberries, prunes, etc)
1 tbsp chopped walnuts
1 tbsp quick oats
1 tsp brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp unsalted butter or canola oil

1. Using an apple corer or small paring knife, remove half of the apple core (Don’t cut a hole all the way through the apple, or the stuffing will fall out!)

2. Place fruit, walnuts, brown sugar, and spices into the hole in the apple. Place 1/2 tsp butter or canola oil on top of stuffing and bake at 350 degrees for 20-30 minutes until apple is tender.

3. Serve warm, topped with 1/4 cup nonfat Greek yogurt for breakfast, or a tiny dollop of whipped cream for dessert.

 

Happy Cooking!

Carolyn Murphy

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6 Responses to “Apples to Apples”

  1. Marian at 9:57 PM #

    That sounds amazing! I will try this!

  2. Dianne Jones at 2:27 AM #

    Market day today ….. am off to buy some apples :) guess what i’ll be cooking today. Sound delicious!

  3. Steven at 2:15 PM #

    How badly will this go if I try to use a giant Fuji apple instead of the proper baking apples?

    • Zipongo at 3:48 PM #

      Hey Steven,

      Thanks for commenting! To answer your question, Fujis are great for applesauce, but not so much for pies or baked apples. For baking, you want to pick apples that are sweet/tart or tart, and (in my opinion) Fujis are a little too sweet for this. I’m also not sure how the texture will hold up–some of the sweeter varieties turn into kind of a mushy mess when baked. But then again, it might be interesting to try it and see how it comes out!

      Carolyn

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