Oatmeal Baked Apples
Inspired by techniques from Bon Appétit.
Apple halves are topped with a maple-sweetened oat, cherry, pecan and seed granola, then baked until the fruit is tender and the topping is deep golden. A tangy maple-sour cream drizzle finished at the table keeps the whole thing from feeling too sweet.
Always check the labels of the products you use.
Method
- 1
Make the granola. In a bowl, toss the oats, dried cherries, pecans, pumpkin seeds and sunflower seeds together. Drizzle with the vegetable oil and 37.5 ml maple syrup, sprinkle in the salt, and mix until every piece is coated. Set aside.
- 2
Bake the apples. Arrange the apple halves cut side up on a parchment-lined baking sheet. Top each half with some of the granola, about 2 tablespoons per half. Bake at 180 °C (160 °C fan) until the granola is deep golden brown and the apples are tender, 40-45 minutes.
- 3
Make the topping. While the apples bake, whisk the sour cream and the remaining 15 ml maple syrup together in a small bowl until smooth.
- 4
Serve. Arrange the baked apples on plates, drizzle with a little more maple syrup, and spoon the sour cream mixture over the top of each.
Storage
Best served warm the day they're baked, topped with the sour cream mixture just before eating. Refrigerate leftover baked apples (without the sour cream topping) in an airtight container for up to 3 days and warm gently before adding a fresh spoonful of the topping. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.11 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 108 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
8.6 g per serving
17.2 % of the 50 g daily maximum · 34.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- paring knife
- melon baller or small spoon (for coring)
- mixing bowls
- whisk
- parchment-lined rimmed baking sheet
- oven
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 227 kcal |
| Protein | 3.2 g |
| Carbohydrate | 31.2 g |
| of which sugars | 21.6 g |
| of which free sugars | 8.6 g |
| Fat | 11.2 g |
| of which saturates | 3.5 g |
| Fibre | 3.6 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
