Baked apples are something we always make with our apples we get from the orchard. Usually the day after we go is a Sunday and we will have a comfort meal and baked apples for dessert. I also like to alter things a little and make baked apples for breakfast. There really is no right or wrong way to bake apples. I have hollowed them from the top, cut them in half, removed some of the skin, ect. You can fill them with oats, nuts, and dry fruits of choice. The simple “template” I follow is below, I don’t usually measure but added approximate measurements. I will bake them with oatmeal or sometimes just oats that are toasted when pairing them with yogurt as more of a baked apple parfait. However you make these warm baked apples they hit the spot on a chilly fall morning.
Baked Breakfast Apples
Makes 2-4 servings
2 apples (pink lady)
1 TBSP raisins, craisins, or dates
1-2 tsp coconut palm sugar
dash cinnamon or chai seasoning
1 tbsp chopped nuts of choice (used pecans)
yogurt, optional (used So Delicious Greek Style Coconut Milk Yogurt, Vanilla)
Preheat oven to 400. Slice apples in half and remove core with a melon baller and ball out a cavity about the diameter of a golf ball. If you want to have crispy filling to pair with yogurt mix together oats, raisins, sugar, spices, and nuts in a bowl and fill apples with the mixture. If you want more of an oatmeal filling mix oats, raisins, sugar, spices, nuts, and 1/2 cup of water together in a bowl and top apples with the mixture. You can also mix with 1 cup of water, let sit a couple of minutes while the oven heats up, spoon mixture into apples and put the extra liquid in the bottom of the pan, cover and bake. Place apples in an 8×8 dish or oven safe ramekins, cover with foil (if you want things crispy as I sometimes do when pairing with yogurt don’t cover), and bake for 10 minutes for crispy and 15-20 minutes for baked apples. Remove and let cool a couple of minutes and serve as is with a sprinkle of cinnamon or with you favorite yogurt. Enjoy!