Baked Apples with Granola are super down-home easy and perfect for breakfast, brunch, or dessert. And they’re perfect in Autumn when the weather cools and you want to toss something cozy on the table.
Baked apples just out of the oven…not so pretty but so delish!
I’m unsure about the quality of our produce these days. It seems pretty obvious that it will get pricier, the quality will be iffier, and it won’t be long until these small shortages we don’t think much about now might become more prevalent. In the meantime, what ARE they doing with our food?
About Baked Apples with Granola:
What does that have to do with Baked Apples? I forgot to use some apples I picked up while back. I checked on them, and they still looked good even though there was no way they should have been. Just for kicks, I decided to see how long they would last.
A week or so later, I tried a bite of one, and it seemed fine. I was confused, but decided to use them ASAP. The easiest course of action was to make baked ones. (Baked Apples are also a fabulous save for any apples that are still good but moving toward old.) And so here they are.
I love a quick recipe that can be made pretty much on the spur of the moment, and if you’re like me, you might have all the ingredients on hand. A little granola or at least fruits, nuts, and or oatmeal, a bit of maple syrup, and just a touch of sour cream (I sweetened it slightly) were all in the fridge and cupboards.
Made with half apples – so easy! And you won’t need so many apples.
Making the Baked Apples with Granola:
This is a super-easy recipe. The apples are washed, cut in half, and the core and seeds scooped out. (Half an apple per serving also makes this recipe decidedly frugal, though I dare you to eat just one!)
Then it’s all about the filling. Use any granola with fruits and nuts, or mix up some concoction of your own. See below. Just try to go with about the same amount of ingredients in the recipe so you don’t end up with too little or too much filling.
This is actually the first time I’ve ever baked apples “dry” like this; most of the time they’re baked in a casserole with at least a little liquid. I gotta say the apple flavor is intensified, and they’re charming in their own way.
What Kind of Fruits, Nuts & Seeds are Good?
Fruit: Think about Raisins, Dried Cranberries, Dried Cherries, or any other favorite. Larger fruits should be cut into small pieces, not much larger than a raisin.
Nuts: Pecans, Slivered Almonds, Walnuts, Pumpkin Seeds, and Sunflower Seeds would all be fabulous, but feel free to experiment. Just make sure they add up to about six tablespoons, give or take.
In my case, I had a bag of mixed fruit and nuts, bought originally for I don’t know what! I just added the oatmeal.
The Granola I used – packaged like this.
Serving the Apples:
As you can see, I went simple and served Baked Apples with Granola with a little sweetened sour cream and a drizzle of maple syrup. Or maybe you would just like a scoop of vanilla ice cream.
Fancier is fine, too. You could make this Pear Brown Sugar Caramel Syrup and use apples instead of pears. Or a Crème Anglaise would be fabulous, too.
Custard Sauce – Creme Anglaise
Storing Baked Apples with Granola:
- Store in the fridge; don’t cover until the apples reach fridge temperature.
- The best way to reheat is in the microwave; try one-minute increments until warmed through.
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
- Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Apples:
Apples are in season from late summer through fall; the quality, varieties available, and pricing will be best. Take advantage and use more. Apples begin moving out of cold storage in late January through February, and there are often sales.
- At the grocery store, larger bags are often a bargain. Inspect carefully for damage or bruising. If in brown bags, don’t be shy about taking some to visually inspect those at the bottom; don’t make a mess.
- You may find surprising bargains at orchards and farmers’ markets in season, especially in the “imperfect” section.
Dried Fruit (and Nuts):
Stock up on dried fruit (nuts, too) for the year from fall through the Winter Holiday sales. Repackage any in flimsy packages and keep nuts in the freezer.
- At the grocery store, check the snack, baking, bulk aisles, and discount aisles.
- Discount groceries and buyers’ clubs have good pricing but limited choices.
- Farm & Tractor Supply Stores are some of the best places to shop for both dried fruits and nuts. Repackage any in flimsy wrappings and keep nuts in the freezer.
- You might be surprised at the low prices and the quality at markets. European for dates, figs, raisins, apricots, and prunes. Asian markets will carry those and have some of the best prices for dates, as well as more exotic offerings. Middle Eastern markets offer the same, but look especially for the fabulous pricing on figs.
Sour Cream:
Can be a little pricy, especially the better, thicker ones. Buy on sale, take steps to keep it fresh to maximize your spend. Often, it may be used interchangeably with yogurt.
- Sour cream goes on sale regularly, especially before holidays. It has a long shelf life in the fridge (for dairy) unopened, but once opened, make sure the seal is tight and store it upside down.
- When using, keep it covered between dips, even if it’s just loosely, and use a clean utensil; you’ll introduce less contamination, and it will last much longer.
- If your sour cream looks watery when opened, just stir it back together.
Baked Apples with Granola with a little sweetened sour cream and maple syrup
Baked Apples with Granola
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
- 4 medium-sized baking apples, halved and cored
- 1/2 cup old-fashioned oats
- 1/4 cup dried fruits, chopped if large (should be about the size of raisins)
- 6 tablespoons mixed nuts & seeds, chopped into small pieces
- 1 tablespoon oil
- 3 1/2 tablespoons maple syrup, divided plus extra for drizzling
- 1/4 teaspoon kosher salt
- 1 cup yogurt or sour cream
Instructions
When ready to bake, preheat oven to 350 degrees F. Line a sheet tray with parchment paper.
Place prepared apples on the parchment paper-lined sheet tray.
Mix together topping ingredients in a small bowl: 1/2 cup old-fashioned oatmeal, dried fruit, nuts & seeds, and mix with the oil and 2 1/2 tablespoons of maple syrup. Place about two teaspoons of mixture on top of each apple.
Bake 35 to 45 minutes until the topping is lightly browned and a paring knife easily pierces the apple when inserted from the top. Be careful towards the end of the baking; there’s a fine line between lightly browned and slightly burned.
While apples are baking prepare sauce by mixing together a tablespoon of maple syrup with a cup of sour cream or yogurt. Cover and refrigerate until ready to use.
To serve, place an apple in the center of a small dish, top with the maple/sour cream or yogurt sauce, and if desired, drizzle with more maple syrup.
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