Granola-Ginger Baked Apples

Southern Living
Granola-Ginger Baked ApplesRecipe
Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Makes 8 servings


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4 large Golden Delicious or Jonagold apples
3 (1.5-oz.) oat-and-honey granola bars, finely crushed
1/2 cup roasted salted almonds, chopped
1/4 cup finely chopped crystallized ginger
1/4 cup butter, softened
3/4 teaspoon ground cinnamon
1 3/4 cups apple cider
1/3 cup cherry preserves
1 (7-oz.) container Greek yogurt


Prep: 20 Minutes
Bake: 45 Minutes
Cook: 6 Minutes

1. Preheat oven to 375°. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4 inch from opposite side of apple, forming a flat base.

2. Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing to gently pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

3. Bake at 375° for 25 to 45 minutes or until apples are tender, basting twice with pan juices.

4. Place apples on a serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Granola-Ginger Baked Pears: Substitute 4 Bosc pears for apples. Proceed with recipe as directed.

Note: Baking times will vary greatly due to the ripeness of your fruit. Begin testing for doneness by inserting a wooden pick directly into the fruit (not granola mixture) after 25 minutes of baking. A wooden pick should be able to pierce the fruit easily with just a little resistance. Overcooking will lead to the fruit losing its natural shape and becoming mushy. For testing purposes only, we used Nature Valley Oats 'N Honey Crunchy Granola Bars.

Created date

August 2008