5 Decadent Ways to Stuff An Apple This Fall

Stuffed Baked Apples recipeHow about cooking something yummy? Baked stuffed apple is a delicious and decadent way to get your fruit in the morning, and can quickly become your go-to for a warm and comforting way to greet the morning, unless you prefer enjoy it for dessert… And you can’t beat a nice dollop of ice cream to finish them off! Here are 5 twists on baked stuffed apples for the ultimate no-fuss Fall dessert!

Apple crisp stuffed baked apples
Preheat oven to 400°F (200°C). To make the crumble topping whisk together 1/2 cup flour, 1/4 cup oats, 1/2 cup brown sugar, salt, and cinnamon in a medium bowl. Combine with 4 tablespoons butter until crumbly, and set aside. Peel and chop 4 apples thinly. Add chopped apples, 4 tablespoon butter, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon to a medium sauce pan or skillet and sauté over medium heat for 8-10 minutes until apples are tender. Cut the tops off of 4 apples and use a melon baller to scoop out the flesh to make a bowl for the filling. Stuff the apples with the filling from the sauce pan. Top with a generous amount of crumble topping. Place on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with vanilla ice cream and caramel sauce.

Variant: add apple cider and maple syrup to the stuffing.

Cheesecake stuffed baked apples
Preheat your oven at 350°F (180°C). Cut off the tops of 6 apples and scoop out the insides with a melon baller or a spoon. In a medium bowl mix together 8 oz cream cheese at room temperature and 1/4 cup sugar until smooth. Mix in 2 or 3 drops of vanilla extract, 1 egg, and 1 teaspoon ground cinnamon until smooth. Fill each of the apples 2/3 full with this mixture. Place filled apples on a baking sheet and bake for 20 minutes until the cheesecake filling is set. Serve apples at room temperature or chilled.

Note: If desired, top with homemade caramel sauce, Biscoff cookies crumb and pecans.

Bacon Goat Cheese Baked Apples
Preheat your oven to 375°F (190°C). Core 4 apples with an apple corer. Lightly grease a baking dish and place cored apples inside of it. Heat 1 tablespoon butter in a large skillet over medium heat. Add 1/4 cup chopped onions and cook until just soft and fragrant. 3 minced cloves garlic and cook until soft. Add 1 tablespoon light cream and cook until liquid has mostly evaporated, about two minutes. Turn off heat and stir in 12 oz soft goat cheese. Scoop about one to two tablespoons of the cheese mixture into each apple. Top each apple with one piece of cooked and crumbled bacon. Season with salt and pepper to taste. Bake apples for about 25 minutes, until apples are soft and cheese is bubbly.

Baklava Stuffed Apple
Preheat you oven to 350°F (180°C). Place 4 cored and scooped apples in a baking dish. Combine 1 cup walnuts, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves in a small bowl and toss to combine. Spoon this mixture into the apples and bake for 40 minutes until nuts are toasted and apples have well softened. Meanwhile, beat 1/4 cup coconut cream until whipped. Add 1/2 teaspoon vanilla extract and beat again. Remove apples from oven and allow to cool for 15 minutes. Top with whipped cream, sprinkle with ground cinnamon and serve warm.

Brandy Soaked Fruit Baked Stuffed Apples
Preheat your oven to 360°F  (180°C). Cover 1 1/2 cups seedless raisins and 3 cloves with boiling water and soak for 15 minutes. Meanwhile core the apples. Mix 3 tablespoons brown sugar, 1 teaspoon cinnamon powder, grated orange zest, 3 tablespoons brandy with the soaked raisins and stuff each apple as much as you can. Transfer in a baking dish,  cover with tin foil and bake for an hour. Serve warm with vanilla ice cream.

(Headline photo: N. Palmer)

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