Stuffed Baked Apples with Maple Yogurt Cream

Photo: Travis Rathbone
Serves: 4


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4 large apples, such as Rome, Cortland or Granny Smith
1/4 cup old-fashioned oats
1/4 cup chopped pitted prunes or dates
1/4 cup chopped dried apricots
3 tablespoons maple syrup
1/2 teaspoon cinnamon
Pinch of ground cloves
1 tablespoon unsalted butter, cut into pieces
1/2 cup plain whole-milk yogurt


Prep: 20 Minutes
Bake: 50 Minutes

1. Preheat oven to 375ºF. Using an apple corer or paring knife, core apples to create a 3/4-inch-wide tunnel; do not cut through bottom of apples. Stir together oats, prunes, apricots, 2 Tbsp. maple syrup, cinnamon and cloves. Spoon mixture into apples, packing in filling and mounding it slightly on top.

2. Place apples in an 8-inch square baking dish and pour 1/2 cup water into bottom of dish. Dot tops of apples with butter and loosely cover with foil. Bake for 20 minutes. Uncover and continue to bake until apples are tender but not falling apart, 20 to 30 minutes longer. Let cool slightly.

3. Stir together yogurt and remaining 1 Tbsp. maple syrup. Serve with warm apples.

Created date

September 2014

Nutritional Information

Calories 266
Fat 5 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 58 g
Fiber 7 g
Cholesterol 12 mg
Iron 1 mg
Sodium 21 mg
Calcium 75 mg