These baked apples are perfect for Fall… a healthy dessert that tastes absolutely delicious!
As siblings, my sister and I could not be a better match.
At least when it comes to our feelings about apples…
I adore apple pie filling.
(She hates it.)
She loves pie crust.
(It’s not my cup of tea.)
Growing up, whenever we’d go to Outback Steakhouse for dinner, my sister would always pass me the baked apples that came with her meal. And whenever we’d dine at a fancy restaurant with apple pie on the menu, I’d take the apple pie filling, and she’d eat the crust.
Now that we no longer live together, there isn’t anyone around to eat the crust to my apple pie. Therefore, these baked apples are done my way—extra apple pie filling and NO crust! (If you are on Team Crust with my sister, feel free to use my Healthy Pumpkin Pie Crust recipe, cut it into strips or shapes, and layer it over the apples right after you fill them.)
(Iphone photo above)
Baked Apples Recipe
Crustless Apple Pie Baked Apples
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 2 1/4 cups chopped apples (about 2 apples)
- 1/3 cup water
- 1/2 tsp cinnamon
- pinch salt
- 1 tbsp cornstarch or arrowroot
- scant 1/8 tsp uncut stevia OR 1/4 cup sugar of choice
- 2 tsp lemon juice
- 1/2 cup apple juice
- whole apples (filling makes enough to stuff 12 apples, but you can make fewer if you want leftover filling to eat plain or to top waffles or pancakes)
- granola or ice cream (such as my ice cream recipe), if desired
Instructions
(The filling can be made a day or two ahead of time if desired. Or, if you’d prefer quicker a baked apples recipe, feel free to use canned or jarred apple pie filling instead of my homemade filling.) For the filling: Place 1 cup of the chopped apples in a small pot with the water. Bring to a boil, then cook on low for 7 minutes. Meanwhile, blend all other ingredients except the whole apples in a blender until smooth. Add the blended mixture to the saucepan and bring back to a boil. Immediately turn to low heat and cook 30 minutes, stirring very occasionally. Let cool, then refrigerate uncovered or loosely covered. Wait at least 4 hours before proceeding with the recipe, as this filling thickens in the fridge.
For the baked apples: Preheat oven to 350 F, and grease a baking pan or line with parchment paper. Slice the tops off each whole apple, and scoop out the center by cutting around the core with a knife and then scooping out the core and a bit of the flesh with a spoon. (Eat the scooped out flesh, or save for a different recipe.) Place in the pan and bake 22 minutes, then remove from the oven and scoop about 3 tbsp (or as much as you can fit) filling into each baked apple. Return to the oven and bake another 14 minutes. Finally, broil 2-3 additional minutes.
Link of the Day:
Heather says
OMG! This is super fabulous! I am so making these tomorrow. My kids will love them! Thanks for the excellent recipes. 🙂
Sprinkles of Sweetness says
These look delicious! I have to admit I’m a crust person, I just love the flaky buttery flavor.
Cam says
These look really good. I don’t have arrowroot or cornstarch…think xanthan gum will work in its place?
trajayjay says
Crust is life
Monique @ Freud and Fries says
This looks so adorable! This recipe is definitely going to be on my to-do list, perhaps with different types of apples, some red/yellow and green would look fantastic!
Katie says
This is such a good idea! I’m not a fan of pie crust but I do love crumble toppings which I think would work great with this recipe. I’ll be keeping this in mind for xmas, i’m always on dessert duty!
Jules @ WolfItDown says
These look so pretty!
I myself love crust, and wouldn’t mind making some apple-filled parcels with this, but when you want a little lighter treat, this fits the bill – awesome 😀 x
Kayse says
Whooaaaa! What a genius idea! They look so delicious!
Matea says
Yum yum yum! Perfect for fall!
Caralyn @ glutenfreehappytummy says
such a cute little dessert! yum!
Kathryn says
Fabulous! I’m going to make these for Thanksgiving!
Justin from Extreme Health Radio says
You are probably the most creative person ever! What a cool idea! Are you going to include more non chocolate recipes on your website?
Ana @ Ana's Rocket Ship says
I am totally with you. Why bother with pastry? It just means it takes longer to get at the filling! And the apple idea is so cute. Im so glad tomorrow is grocery store day!
Aja says
omg amazing! I wish I could make them right now but I need all the ingredients.
Lisa @bitesforbabies says
What a brilliant idea! I love that they are crustless and that you can just “dig”in as if they were real apple pie!!! I’m going to try this and through in some dates for extra sweetness! I make an apple date compote for my kids and it’s a delicious combo-that way you can add natural sugar instead of artificial!
http://www.bitesforbabies.com/recipes/apple-date-compote/
Katy says
This might be silly to ask… but would it be easier to scoop out the apples first, and use the scooped-out insides as your filling, instead of chopping up more apples? Just a thought! I LOVE baked apples so I’m definitely putting this on my list!
Aurora says
I’d love to try this, but I really don’t know apples. What kinds are best for this? Same kinds for stuffing and shells, or different ones?
Unofficial CCK Helper says
Granny Smith are the best. Or Pink Ladies!
Emily says
Omg I am eating this for breakfast right now! So delicious! I topped it with some chopped toasted pecans and it adds a really really nice texture! thanks for giving me an excuse to practically eat a delicious apple pie for breakfast!!
Quinton @ Southern Food Lovin' says
Very nice. I saw those and had to show them to the wife. We are huge apple pie lovers and when she saw those it was love at first sight. So I will be making these very soon, and I cannot wait.
Tanya says
Hi! Just checking to see if the apples for the filling need to be peeled