Spiced Granola Baked Apples

Happy Autumn, everyone!

As the weather grows cooler and the leaves become crunchy underfoot, I cannot help but get a tremendous craving for all things apple: apple pie, apple cider (hard and regular, please), apple crumbles, apple cake, apple soup, applesauce, apple muffins, apple dumplings, fresh apple juice…  Ah, I love them so. From brilliant green to deep scarlet to pale speckled yellow, apples fill the stands at farmers’ markets and mounds of them cascade down the grocery store’s endcaps. It’s truly hard to avoid them during the Autumn season! There are so many great ways to use them, so I love to stock up when I can and then spend the week making all sorts of recipes that highlight their sweet and tart flavor.

This is a delicious and easy dessert that also wows in presentation.  Feel free to substitute out the brown sugar with maple syrup and leave out the margarine or coconut oil to make an extra healthy falltime treat.

Spiced Granola Baked Apples

6 red apples (Gala or Honeycrisp)


1/3 cup almond meal

2/3 cup crushed pecans (pulsed in food processor until crumbly)

1/3 cup toasted buckwheat groats (kasha)

2 tablespoons nondairy margarine or firm coconut oil, chopped into tiny bits

2 1/2 tablespoons brown sugar

1/8 teaspoon cardamom

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Pinch cloves

Dash sea salt

Core the apples making sure to leave the bottom intact. The easiest way to do this is to start with an apple corer and then use a small paring knife or vegetable peeler to scoop out a larger cavity to hold the filling.

Next, peel the apples. Peel them only halfway, making a swirled design from the remaining skin.

In a small bowl, combine the “filling” ingredients with a spoon until very well mixed.  Stuff the apples with the filling, dividing evenly among the 6 apples.

Preheat your oven to 375 ºF and place the apples individually into a large-sized muffin pan. Add about 1 tablespoons water to the bottom of each muffin tin and then cover loosely with aluminum foil. Bake the apples for 35-40 minutes, or until apples are tender, but not overcooked, or they will fall apart.

Let cool briefly and then serve. Delicious with maple syrup!



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10 Responses to Spiced Granola Baked Apples

  1. Nancy says:

    This is a great idea to make with purely elizabeth gluten free granola! So delicious!

  2. Those looks so inviting for fall. I love baked apples and often forgot how easy they can be to make!

    On another note, I made the Wendi’s black eyed pea salad from your book all summer long. Everyone I served it to loved it and it is definitely a favorite in our house!

  3. jessika says:

    oh wow! love the filling in these–great idea!

  4. Marissa says:

    As I was reading this, I couldn’t help but crack up thinking about the huge honeycrisp apples I have in my kitchen. I could make a meal out of them! Thanks for the butter and sugar substitution suggestions. I think coconut sugar would be a great substitute for the brown sugar as well. Fun idea to peel the outside, too. That makes for a beautiful presentation!

  5. This is a very delicious way to use the apples that I picked from my garden this fall.

  6. Love the new blog design, Allyson! Those baked apples look especially yummy : )


  7. Josiane says:

    Hey, that’s a terrific new site design! I love it!

    I, too, am totally obsessed with apples at this time of the year, and I had granola baked apples on my mind recently… Your version sounds fantastic! I’ll certainly try it out soon.

    And oh, I’ve just seen your second book in the footer, and it’s already listed on Amazon! Hooray! I got really excited, than saw that it was only due out in June – that feels so far away… but it’s ok, I’ll be patient: great things are worth waiting for. :)

  8. These look amazing! I’m going apple picking this weekend and I want to make these as soon as I get home!

  9. Amanda says:

    Happy Autumn! This is my favorite time of year and apples are a perfect way to celebrate it!

  10. shannon says:

    So beautiful! I have apple fever too. I can’t get over it.