These healthy baked apples make for a simple and delicious autumn treat. Packed with a cinnamon-infused sweet and crunchy filling made with pecans, almonds, and coconut (no oats!), these apples are the perfect paleo, vegan, gluten-free, and grain-free fall dessert!
A simple vegan, paleo, and gluten-free dessert
I look forward to apple desserts every year when the leaves change color and the weather turns chilly. It’s not just the warm, inviting flavors of these treats that I crave—I also love perfuming the house with smells of apples and cinnamon. When I want to roll up my sleeves, I’ll happily whip up an apple crisp or an apple bundt cake, but these delectable baked apples are even easier to make and satisfy my autumnal dessert cravings.
This crazy-simple baked apple recipe requires three steps: core the apples, stuff them with a nutty and sweet filling, and bake until tender. Then, simply dollop some whipped coconut cream or dairy-free ice cream on top and you’ve got a showstopper dessert. It’s all the flavors of an apple pie, but without the flour, effort, and fuss!
Ingredients
- Apples: Pick large apples that are suitable for baking (see below) so you have enough room inside to pack the delicious filling. Also, choose apples that have a relatively stable base with a core that isn’t off-center.
- Nuts (Pecans and Almonds): You can vary the combination of nuts depending on your preferences, but I love pecans and almonds the best. If you use different nuts, just make sure the total amount is a ½ cup.
- Unsweetened Shredded Coconut: Shredded coconut adds a tropical touch to these baked apples—and some extra crunch. If you have a nut allergy, you can use more shredded coconut and combine it with pumpkin seeds or sunflower seeds. Hate coconut? Leave them out and add more nuts.
- Maple or coconut sugar: Maple and coconut sugar impart a nice caramel flavor and the right amount of sweetness to this dish. Both can be used interchangeably and are a great substitute for brown sugar. You can also use honey or maple syrup, but the filling will be more gooey.
- Diamond Crystal kosher salt: The salt adds a nice contrast to the sweet crunchy filling. If you’re using a fine grain salt or Morton’s brand kosher salt, use only ¼ teaspoon.
- Spices: Ground cinnamon paired with a dash of ground cardamom or nutmeg pairs perfectly with apples.
- Ghee or coconut oil: Ghee (a clarified butter) or coconut oil helps bind the filling together. If you’re vegan, opt for coconut oil.
- Orange juice: I add orange juice to the pan so the apples bake in a moist environment. Also, the juice gets concentrated and makes a tasty sweet and tangy sauce for the baked apples, which I much prefer to a traditional cloyingly sweet caramel sauce.
What are the best apples for baking?
The best baking apples to use in this homemade apple crisp recipe are the varieties with great flavor that hold their shape while they cook. Golden Delicious, Gala, Jonagold, Honeycrisp, Mutsu, Braeburn, Cortland, Empire, and Pink Lady apples are fantastic for baking. Granny Smith apples hold their shape when baked, but they may be too tart for some folks.
Avoid Red Delicious apples for this recipe—they get too mushy when cooked. Trust me: you’ll be disappointed if you use ’em.
How to make healthy baked apples
Preheat the oven
Heat the oven to 350°F with the rack in the middle while you assemble the ingredients.
Prepare and core the apples
If an apple is slightly wobbly, use a paring knife to trim a little off of the bottom to make it stable. Don’t trim off too much apple or you’ll run the risk of puncturing the apple when you core it.
Use a melon baller to remove the stem and scoop out the core and seeds.
Remove all of the seeds and core, but be careful to leave the bottom and sides intact.
No melon baller? Simply use a sharp paring knife and teaspoon to remove the core.
Next, use a vegetable peeler or paring knife to peel the skin off the top edge, about ½-inch wide.
Make the filling
Finely chop the pecans and almonds and transfer them to a medium bowl.
Add the shredded coconut, maple sugar, salt, cinnamon, and cardamom.
Pour in the melted ghee or coconut oil and mix well to combine.
Taste the filling and adjust the seasoning if needed. It should taste nutty, sweet, mildly salty, and have just the right amount of cinnamon-y flavor.
Stuff the apples
Use a spoon to carefully pack the filling in the center of each apple, adding enough to reach the top.
When the apples are stuffed, add some of the remaining filling on the top of each apple, covering the peeled portion of the apple.
Carefully place the filled apples in a single layer in a 2-quart oven-safe baking dish.
Pour the orange juice into the bottom of the dish.
Bake the apples in the oven
Pop the apples into the oven and bake for 40 to 50 minutes…
…or until a knife easily pierces through the apple and the top is golden brown. You want your baked apples to be tender but not mushy, so start checking them at the 40 minute mark.
Serve the baked apples
Take the baked apples out of the oven and cool slightly. Place each in a small bowl. The baked apples are best served warm, but you don’t want to burn the roof of your mouth when you eat it.
Spoon some of orange juice from the baking dish on top of the apples.
Top with a scoop of vanilla ice cream (dairy-free if you want to keep it paleo or vegan) or whipped coconut cream, if desired.
Dig in!
How to store leftover baked apples
If you have any leftover baked apples, you can store them in a sealed container in the refrigerator for up to 4 days. You can reheat the baked apples in the microwave, about 1 minute on high power, or in the oven at 325°F for 5 to 10 minutes or until heated through.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Baked Apples (Paleo, Vegan, Gluten Free)
Ingredients
- 4 large baking apples Golden Delicious, Gala, Jonagold, Honeycrisp, Mutsu, Braeburn, Cortland, Empire, Pink Lady, and Granny Smith are good baking apples
- ¼ cup whole raw pecans
- ¼ cup whole raw almonds
-
¼ cup
unsweetened shredded coconut
- ¼ cup maple sugar or coconut sugar
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom or ground nutmeg
- 3 tablespoons melted ghee or coconut oil
- ½ cup orange juice
- dairy-free vanilla ice cream or whipped coconut cream (optional)
Instructions
- Heat the oven to 350°F with the rack in the middle while you assemble the ingredients.
- If an apple is slightly wobbly, use a paring knife to trim a little off of the bottom to make it stable. Don’t trim off too much apple or you’ll run the risk of puncturing the apple when you core it.
- Use a melon baller to remove the stem and scoop out the core and seeds. Remove all of the seeds and core, but be careful to leave the bottom and sides intact. No melon baller? Simply use a sharp paring knife and teaspoon to remove the core.
- Next, use a vegetable peeler or paring knife to peel the skin off the top edge, about ½-inch wide.
- Finely chop the pecans and almonds and transfer them to a medium bowl. Add the shredded coconut, maple sugar, salt, cinnamon, and cardamom. Pour in the melted ghee or coconut oil and mix well to combine.
- Taste the filling and adjust the seasoning if needed. It should taste nutty, sweet, mildly salty, and have just the right amount of cinnamon-y flavor.
- Use a spoon to carefully pack the filling in the center of each apple, adding enough to reach the top. When the apples are stuffed, add some of the remaining filling on the top of each apple, covering the peeled portion of the apple.
- Carefully place the filled apples in a single layer in a 2-quart oven-safe baking dish. Pour the orange juice into the bottom of the dish.
- Pop the apples into the oven and bake for 40 to 50 minutes or until a knife easily pierces through the apple and the top is golden brown. You want your baked apples to be tender but not mushy, so start checking them at the 40 minute mark.
- Take the baked apples out of the oven and cool slightly. Spoon some of orange juice from the baking dish on top of the apples. Top with a scoop of vanilla ice cream (dairy-free if you want to keep it paleo or vegan) or whipped coconut cream, if desired.
Nutrition
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