Baked Apples with Yogurt and Granola
Warm, cinnamon-spiced baked apples filled with raisins, served with cool creamy Greek yogurt, a crunchy granola topping, and a drizzle of honey—an easy and elegant breakfast or dessert.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 3 min
- Total
- 53 min
- Makes
- 4 servings (8 apple halves)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Select 4 medium apples that are firm and roughly uniform in size for even cooking
- Have your toppings (yogurt, granola, honey) ready before the apples finish baking
Halve and core apples
- Rinse the 4 apples under cold water and pat dry.
- Cut each apple in half lengthwise.
- Using a melon baller or a small spoon, carefully remove the seeds and core from each apple half, creating a small hollow about 1.5 inches (4 cm) wide.
- Arrange the apple halves cut-side up in the 9×13-inch (23×33 cm) baking dish.
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Ready when: Apple halves are cored and arranged cut-side up
Tip: Keep the apple halves relatively uniform in size so they bake evenly. Don't scoop too deep or you'll break through the bottom.
Preheat oven and mix fillingOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the 1 tsp ground cinnamon with 1/3 cup raisins (or chopped nuts if using).
- Stir to coat the raisins evenly with cinnamon.
Fill apples and add butter
- Divide the cinnamon-raisin filling evenly among the 8 apple halves, spooning about 2 teaspoons into each hollow.
- Cut the 2 tbsp unsalted butter into small pieces (about the size of peas) and dot each apple half with a piece of butter, using all the butter.
- Pour the 1/4 cup water or apple juice into the bottom of the baking dish around the apples, not over them.
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Ready when: Apples are filled and butter is distributed
Tip: Don't pour liquid over the apples, as it can wash away the filling and make them soggy.
Bake until tenderOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 30–35 minutes, until the apples are very soft and fork-tender.
- The flesh should yield easily when pierced, and the edges may be lightly caramelized or browned.
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Ready when: Apples are fork-tender and flesh is soft; skin begins to split slightly
Cool briefly
- Remove the baking dish from the oven (be careful of steam).
- Let the apples cool for 2–3 minutes so they set slightly but remain warm.
Top with yogurt, granola, and honey
- Transfer each warm baked apple half to a serving bowl or plate.
- Top each with about 2 tablespoons of plain Greek yogurt.
- Sprinkle 2–3 tablespoons of granola over the yogurt on each apple.
- Drizzle with honey—about 1 teaspoon per apple half, or adjust to your preference.
- Serve immediately while the apples are still warm.
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Tip: Serve while the apples are still warm for the best contrast between warm fruit, cool yogurt, and crunchy granola.
Good to know
Tips
- Don't skip coring out the seeds—apple seeds contain amygdalin, which is mildly toxic in large quantities.
- The water in the bottom of the pan keeps the apples from drying out and creates a light sauce you can spoon over the apples.
- To make this more indulgent, stir a tablespoon of honey into the Greek yogurt before topping the apples.
- This dish is equally good served warm or at room temperature, making it perfect for meal prep or brunch.
Make ahead
You can prepare the apples up to 8 hours ahead: halve, core, and toss lightly with a bit of lemon juice to prevent browning, then cover with plastic wrap and refrigerate. When ready to bake, prepare the filling, stuff the apples, add the water, and bake as directed. Cold apples may need an extra 5–10 minutes to bake.
Storage & reheating
Baked apples (without yogurt and granola toppings) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat (covered) or in a 300°F (150°C) oven for 5–10 minutes. The yogurt and granola are best added just before serving to keep the granola crispy. Baked apples do not freeze well due to texture changes, but the filling can be frozen separately for up to 2 months.
Substitutions
- plain full-fat Greek yogurt → plain yogurt (not Greek). Use the same amount, but it will be tangier and slightly more liquid.
- honey → brown sugar or maple syrup. For brown sugar, stir 2 tablespoons with the cinnamon and raisins filling. Or use maple syrup and drizzle it over the apples instead of honey.
- raisins (or chopped nuts) → chopped dried apricots, cranberries, or fresh chopped pecans. Use the same amount. Any of these add pleasant flavor and texture to the filling.
- granola (homemade or store-bought) → certified gluten-free granola. For a gluten-free version of this recipe, use gluten-free granola.
