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Baked Stuffed Apples

A fabulous vegan dessert recipe. I love to make this in the fall when the air first turns crisp and apples are at their peak. Sweet, soft and crunchy at the same time, I have every sweet tooth covered with this baby.

6 large Golden delicious, red delicious or Granny Smith apples
1/2 cup coarsely chopped pecans
1/2 cup Suzanne's Specialties Maple Rice Nectar
1 teaspoon ground cinnamon
pinch nutmeg
pinch sea salt
1/2 cup natural granola

Preheat oven to 350 degrees.
Peel the skin off the top quarter of each apple. Using a melon baller, scoop out the core and seeds, leaving the bottom of the apple intact. Stand apples in square baking dish.

In a skillet, lightly pan toast the pecan pieces over medium heat. Add to rice syrup, cinnamon, nutmeg, salt and granola. Mix well to combine. Spoon nut mixture into the opening of each apple, filling completely. Pour 1 cup water into the pan. Bake until the apples pierce easily with a skewer, 35-45 minutes. 

Makes 6 servings. 


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