Healthy Baked Apples

These Healthy Baked Apples are perfect for Fall. Sweet apples are filled with pecans and cinnamon and bring the warmth of the season to your table.

They're finished off with a drizzle of yogurt sauce, pecans, and a dash of nutmeg. No one will believe it when you tell them there is no sugar in this recipe!

Don't you just love a fresh apple straight from the orchard? There's so many ways to enjoy them. This Overnight Oatmeal with apples and peanut butter is a wonderful breakfast. An Apple Pie Smoothie anyone? What a great pick me up. I also love to savor the fresh apple all winter long by making a big batch his easy apple sauce and freezing it.

Baked Apples

Baked apples are a great addition to any meal. They're easy to make, filling, and delicious.

If you've been holding back on dessert because of your waistline-- now's your time to indulge! It feels like an indulgence, but it's not really.

The yogurt sauce even adds a bit of protein, so dig in!

Ingredients

• apples-I used Graham Spy. Further down in the post I list others that work well
• cinnamon
• chopped pecans- just a bit for garnishing
• coconut oil- you can use butter, but we are intentionally lightening it up here.
• nonfat yogurt- for a shortcut, you can use Oikos triple zero vanilla yogurt.
• stevia based sweetener- I like truvia, or any of the Trim Healthy Mama sweeteners. Omit this if using the Oikos triple zero yogurt
• vanilla extract-omit this if using Oikos triple zero yogurt
• nutmeg- freshly grated is extra delicious, but ground nutmeg works too.
• apple corer
• microplane -if using fresh nutmeg

Step one: core the apples

Using an apple corer, take out the cores.

• Place the corer over the stem, gently push down, and rotate the corer.
• Once you've made a full rotation, slide it out.
• Make sure you don't go all the way through the apple, aim for about ⅔rds of the way down.
• Sometimes you'll have to use the tip of a paring knife to grab a few stray seeds.

Step two: fill the apples

• place the apples in a baking dish, first put the pecans inside the apples, follow with the cinnamon
• top it with a pat of coconut oil
• pour a cup of water in the bottom of the dish

Step three: bake the apples

Bake the apples in a 350º F oven for 45-60 minutes.

Check them after 35 minutes. The baking time is going to depend on the size of your apples.

You want them to be tender, but not mush. If you leave them in too long, they will explode and you'll have apple sauce. 🙂

Step four: garnish and enjoy

While the apples are baking, you can prepare the yogurt sauce.

I like to use nonfat Greek yogurt because it has a higher protein content. But it's thick so in order to make it drizzle, thin it out with a bit of almond milk or water.

Originally when I created this recipe I made my own sweetened vanilla yogurt. I've listed those steps below, but since then Oikos triple zero vanilla nonfat Greek yogurt works great! You will need to thin it out a bit to drizzle it. Follow step #1 for that.

1. Put some of the yogurt in a small bowl and add almond milk a tablespoon at a time until you have the desired consistency. I like ¼ cup of yogurt to 1 ½ tablespoons of almond milk.
2. add the vanilla extract and a stevia based sweetener, such as Truvia or powdered stevia (I like the trim healthy mama brand) to taste and stir well. Alternatively you could use honey or maple syrup to sweeten it, but keep in mind it won't be sugar free anymore.
3. Drizzle the apples with the yogurt sauce and garnish with a few more chopped pecans
4. Finish with a dash of fresh nutmeg. Fresh is best, but you can also use ground nutmeg.

Frequently asked questions

How to choose an apple variety

For this recipe, I used the Graham Spy, which is a variety of the Northern Spy, but it's a deep crimson color and available in early September.

I also chose it because it's naturally sweet and I'm not adding any refined sugar to this recipe.

If you're aiming to not add sugar, go with the Graham Spy, Honeycrisp or Mutsu.

If you like a more tart apple, go with the Jonagold.

A good blend of both tart and sweet is the Pink Lady, and the Winesap has a deep cider-y flavor.

Variations

• use walnuts instead of pecans
• use apple pie spice instead of cinnamon
• use butter instead of coconut oil (coconut oil is lower in fat)
• use homemade whipped cream with a stevia based sweetener in it.

Other Must-Have Apple Recipes

• Apple Butter
• Squash Apple Cranberry Bake
• Maple Apple Crisp
• Salted Caramel Apple Oatmeal
• Apple Cider Pork Chops
• German Apple Pancakes
• Oatmeal Apple Cookies
• Kale Apple Salad with Cheddar & Pecans
• Sautéed Chicken Apples & Rosemary

Notes

• I've written this recipe for 4 people, however, it's very easy to adapt for more or less. You can use the slider button in the recipe card to adjust the serving size. It's basically 1 apple per person and each apple has 1 teaspoon of chopped pecans, ½ teaspoon of cinnamon and 1 teaspoon of coconut oil on top.
• For my Trim Healthy Mama friends-- This is on plan! Make sure you eat it after an E meal. The yogurt does offer some protein, but probably not enough to stand on its own. So, if you're just craving something sweet, add more yogurt or another protein source to amp it up. You could put some collagen in your yogurt sauce to increase protein.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

📋 Recipe

Healthy Baked Apples

Baked apples stuffed with pecans and cinnamon and topped with a creamy vanilla yogurt sauce.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 people

Calories: 165kcal

Author: Chellie Schmitz

Equipment

• ▢
  apple corer
• ▢
  microplane
• ▢
  9x13 dish or 8x8 dish

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 Graham Spy Apples read post for other apple choices
• ▢ 4 teaspoon chopped pecans
• ▢ 2 teaspoon cinnamon
• ▢ 2 teaspoon coconut oil
• ▢ ½ cup plain non fat Greek yogurt
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon nutmeg fresh nutmeg grated with a microplane is best, but ground nutmeg works too.
• ▢ 2-3 tablespoon Almond Milk
• ▢ ½ cup water
• ▢ ¾ teaspoon stevia based sweetener, such as truvia If not using Truvia, refer to a conversion chart for proper measurements.

Instructions

For the apples

• Preheat oven to 350
• Using an apple corer, take out the cores of the apples. Make sure you don't go all the way through the bottom. Aim for ⅔rd of the apple.
• Place the cored apples in an 8x8 baking dish. Fill each hole with 1 teaspoon chopped pecans and ¼ teaspoon cinnamon.
• Put ½ teaspoon coconut oil on the top of each filled apple. Pour ½ cup of water in the bottom of the baking dish and bake for 45-60 minutes.

For the yogurt sauce

• Combine the yogurt, vanilla extract, Truvia, and apple pie spice, mix well. Add Almond milk 1 tablespoon at a time until desired consistency (should be like a sauce that will drizzle) *** see notes 
• After apples are finished baking, remove from the oven, plate it, and serve with yogurt sauce drizzled over the top. Add additional chopped pecans and fresh nutmeg as optional garnish.

Notes

This apple corer is a great tool and will make your life easier!

Originally when I created this recipe I made my own sweetened vanilla yogurt. Since then I've often used Oikos triple 0 vanilla non fat Greek yogurt as a shortcut. It's still all natural and sugar free. Just omit the plain yogurt, vanilla extract, and sweetener if using the Oikos.

If you don't have Graham Spy apples, you can use Honey Crisp or Mutsu's (also known as Crispins). These are naturally a sweeter apple. 

 

Nutrition

Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 246mg | Fiber: 5g | Sugar: 20g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg

Tried this Recipe? Tag me Today!I love to see what's on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.