Harvest Baked Apples

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Here is a healthy Baked Apples dessert fit for Fall!

harvest baked apples


  • 4 medium cooking apples (Golden Delicious, Rome, etc..) 
  • 3 tbsp. chopped dried apricots or mixed dried fruit
  • 3 tbsp. chopped walnuts or pecans
  • 1 tbsp. light brown sugar
  • 1/3 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 4 tsp. reduced fat margarine or light butter
  • 1/2 cup orange, apple, or cranberry juice
  • Low-fat vanilla ice cream (optional)


Starting at the stem end, use a melon baller to scoop the core out of each apple, being careful not to cut all the way through to the opposite end.
Peel the top third of each apple.
Place the apples in a nonstick 9-inch square pan or casserole dish. Combine the dried apricots or mixed fruit, nuts, brown sugar, cinnamon, and nutmeg in a small dish and toss to mix well. Spoon a quarter of the fruit mixture into the cavity of each apple.
Dot the top of each apple with 1 tsp. of the margarine or butter. Pour the juice into the bottom of the pan.
Cover the pan with aluminum foil and bake at 350 F for 30 minutes. Uncover the pan and baste the apples with the pan juices.
Then bake uncovered, basting occasionally with the pan juices for 15 additional minutes or until the apples are tender when pierced with a sharp knife.
Transfer the Baked Apples to serving dishes and spoon some of the pan juices over the tops. Serve warm. Top with a scoop of low-fat vanilla ice cream if desired.


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