These baked apples are always a quick way to make a healthy dessert, hot or cold. All you need are some tart/sweet apples like Braeburns or Pink Ladies, and an oven. Try to buy small apples and allow one per person.
20 minute prep
- 2 to 3 tablespoons almond slices or chopped walnuts (optional, see Chef Tips)
- 2 teaspoons melted butter
- 1 teaspoon finely chopped rosemary leaves
- 4 tart eating apples, peeled and cut in half, cores scooped out
- ½ cup honey or to taste (see Chef Tips)
- 1 tablespoon water
- Preheat the oven to 375 degrees.
- Dry roast the sliced almonds in a heavy pan until they just begin to color. Set aside in a bowl.
- Generously smear a baking dish or cookie sheet with butter and sprinkle with rosemary. Take the apples and roll them around on the pan to coat with a little of the butter and herbs.
- Place them cut side down in the dish. Drizzle them with the honey, and add the water to the bottom of the dish.
- Bake in the center of the oven for about 30 to 40 minutes. About halfway through, carefully flip the apples over and baste them with the pan juices. Continue to bake until the apples are soft, and a bit caramelized on top. Let them cool for at least 10 minutes before serving.
- Serve sprinkled with the toasted almonds, and with thick yogurt or ice cream.
If experiencing diarrhea, leave out the nuts and make sure to peel the apples prior to baking.
To limit the sugar content, lightly drizzle the apples with honey to taste. A sweeter apple, like Gala, Honeycrisp, or Fuji, won’t require as much honey as a tarter apple, like Braeburn or Granny Smith.
Nutrition Facts (per serving)
Calories: 135; Fat: 3g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Carbohydrates: 30g; Sugar: 27g; Fiber: 2g; Protein: 1g; Sodium: 2mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.