Healthy Apple Pie Stuffed Apples – A Cozy, Lightened-Up Dessert

If you love apple pie but want something lighter, these Healthy Apple Pie Stuffed Apples are the perfect middle ground. They deliver all the warm cinnamon flavor and soft, jammy apples without the heavy crust. Everything bakes right inside a fresh apple, so you get built-in portion control and a dessert that feels special without much fuss.

They’re great for weeknights, easy dinner parties, or a cozy treat on a cool evening. Top with a spoonful of yogurt or a small scoop of vanilla ice cream, and you’ve got a dessert that tastes like fall any time of year.

Healthy Apple Pie Stuffed Apples - A Cozy, Lightened-Up Dessert

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 6 medium baking apples (Honeycrisp, Jonagold, Fuji, Braeburn, or Pink Lady)
• 1/4 cup rolled oats (old-fashioned)
• 1/4 cup finely chopped nuts (walnuts or pecans)
• 2–3 tablespoons pure maple syrup or honey (adjust to taste)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/8 teaspoon ground cloves (optional, a little goes a long way)
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil or unsalted butter
• 1/4 teaspoon fine sea salt
• 2 tablespoons raisins or dried cranberries (optional)
• 2–3 tablespoons water or apple cider (for the baking dish)
• Optional toppings: Greek yogurt, a small scoop of vanilla ice cream, or a drizzle of almond butter

Instructions

 

• Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish, just large enough to fit your apples snugly. Add the water or apple cider to the bottom of the dish.
• Core the apples: Slice a thin cap off the top of each apple. Use a spoon or melon baller to remove the core and seeds, leaving the bottom intact. Scoop out a bit of the flesh to create a small well, about 3/4 inch wide.
• Chop some apple flesh: Finely chop about 1/2 cup of the scooped apple and set it aside for the filling. This boosts the pie-like texture.
• Mix the filling: In a bowl, combine oats, chopped nuts, cinnamon, nutmeg, cloves, salt, raisins, chopped apple, maple syrup, vanilla, and melted coconut oil. Stir until everything is evenly coated and clumps slightly.
• Stuff the apples: Pack the filling into each apple cavity, mounding it slightly on top. Don’t press too hard; a light pack helps the oats stay tender.
• Bake: Arrange the apples in the baking dish. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the apples are tender when pierced and the tops look toasty.
• Rest and serve: Let the apples cool for 5–10 minutes so the juices settle. Serve warm with a dollop of Greek yogurt or a small scoop of ice cream if you like.

What Makes This Special

These stuffed apples take the best parts of apple pie—the tender filling, the sweet spices, the toasty topping—and serve them in a naturally portioned package. You skip the heavy pastry and focus on the fruit.

The result is lightly sweet, warming, and satisfying without weighing you down.

• Simple prep: No pie crust, no rolling, no special tools.
• Better-for-you ingredients: Whole grains, less sugar, and heart-healthy fats.
• Flexible: Works with different apples, sweeteners, and toppings.
• Impressive presentation: They look fancy but are secretly easy to make.

What You’ll Need

• 6 medium baking apples (Honeycrisp, Jonagold, Fuji, Braeburn, or Pink Lady)
• 1/4 cup rolled oats (old-fashioned)
• 1/4 cup finely chopped nuts (walnuts or pecans)
• 2–3 tablespoons pure maple syrup or honey (adjust to taste)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/8 teaspoon ground cloves (optional, a little goes a long way)
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil or unsalted butter
• 1/4 teaspoon fine sea salt
• 2 tablespoons raisins or dried cranberries (optional)
• 2–3 tablespoons water or apple cider (for the baking dish)
• Optional toppings: Greek yogurt, a small scoop of vanilla ice cream, or a drizzle of almond butter

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a small baking dish, just large enough to fit your apples snugly. Add the water or apple cider to the bottom of the dish.
2. Core the apples: Slice a thin cap off the top of each apple.

   Use a spoon or melon baller to remove the core and seeds, leaving the bottom intact. Scoop out a bit of the flesh to create a small well, about 3/4 inch wide.

3. Chop some apple flesh: Finely chop about 1/2 cup of the scooped apple and set it aside for the filling. This boosts the pie-like texture.
4. Mix the filling: In a bowl, combine oats, chopped nuts, cinnamon, nutmeg, cloves, salt, raisins, chopped apple, maple syrup, vanilla, and melted coconut oil.

   Stir until everything is evenly coated and clumps slightly.

5. Stuff the apples: Pack the filling into each apple cavity, mounding it slightly on top. Don’t press too hard; a light pack helps the oats stay tender.
6. Bake: Arrange the apples in the baking dish. Cover loosely with foil and bake for 20 minutes.

   Remove the foil and bake another 10–15 minutes, until the apples are tender when pierced and the tops look toasty.

7. Rest and serve: Let the apples cool for 5–10 minutes so the juices settle. Serve warm with a dollop of Greek yogurt or a small scoop of ice cream if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 300°F (150°C) oven for 10–12 minutes, or microwave in 20–30 second bursts until heated through.
• Freezer: You can freeze baked stuffed apples for up to 2 months. Wrap each apple tightly, then place in a freezer bag.

  Thaw overnight in the fridge and reheat gently.

Benefits of This Recipe

• More fruit, less crust: You get all the cozy flavor of pie with fewer refined carbs and calories.
• Fiber-rich: Apples, oats, and nuts provide fiber to help keep you satisfied.
• Smarter sweetness: A small amount of maple syrup or honey goes a long way, thanks to natural apple sugars and warm spices.
• Healthy fats: Nuts and coconut oil add richness and help absorb fat-soluble nutrients.
• Gluten-friendly option: Use certified gluten-free oats to make this suitable for gluten-sensitive eaters.

What Not to Do

• Don’t hollow too deeply: If you pierce the bottom, juices will leak out and the apple may collapse.
• Don’t overbake: Apples can turn mushy fast. Start checking at 25 minutes and pull when just fork-tender.
• Don’t skip the pan liquid: A little water or cider steams the apples and prevents scorching.
• Don’t pack the filling rock-hard: Oats need a bit of space to soften; overpacking can make the texture dense.
• Don’t choose mealy apples: Avoid Red Delicious or very soft apples; they tend to collapse.

Variations You Can Try

• Almond crumble: Swap nuts for sliced almonds and add a pinch of cardamom.
• High-protein twist: Stir 1–2 tablespoons of almond flour or ground flax into the filling for extra body.
• Lower sugar: Reduce sweetener to 1 tablespoon and add extra cinnamon and a few more raisins for natural sweetness.
• Ginger-pear: Mix in 1/4 cup finely diced pear and 1 teaspoon grated fresh ginger.
• Chocolate nibs: Add 1 tablespoon cacao nibs for a subtle chocolate crunch without extra sugar.
• Air fryer option: Air fry at 350°F (175°C) for 12–16 minutes, checking for tenderness.

FAQ

What kind of apples work best?

Choose firm, slightly tart-sweet apples that hold their shape, like Honeycrisp, Jonagold, Braeburn, Fuji, or Pink Lady. Granny Smith also works if you prefer a more tart flavor.

Can I make these ahead?

Yes.

Core and stuff the apples up to 6 hours in advance, cover, and refrigerate. Bake just before serving. If fully baked ahead, reheat gently in the oven to refresh the texture.

How do I keep the apples from browning while prepping?

Brush the cored insides with a little lemon juice or a mix of lemon and water.

It won’t affect the flavor much and keeps them looking fresh.

Can I make this dairy-free?

Absolutely. Use coconut oil instead of butter and serve with dairy-free yogurt or skip the topping.

What if I don’t have oats?

You can use a mix of finely chopped nuts and a tablespoon of almond flour to mimic the crumble effect. The texture will be a bit richer but still delicious.

Is there a way to reduce the sugar more?

Yes.

Cut the maple syrup to 1 tablespoon and add an extra 1/2 teaspoon of cinnamon and a splash of vanilla. The apples’ natural sweetness will shine through.

Why add liquid to the baking dish?

The water or cider creates a gentle steam, helping the apples cook evenly and preventing the bottoms from burning. It also makes a lightly syrupy sauce you can spoon over when serving.

Can I remove the nuts?

Sure.

Replace nuts with pumpkin seeds or sunflower seeds for crunch, or just add more oats. If nut-free is required, double-check labels on oats and other ingredients.

In Conclusion

Healthy Apple Pie Stuffed Apples give you the cozy comfort of apple pie in a lighter, easier format. They’re simple to assemble, full of warm spice, and naturally sweet.

Keep the ingredients on hand and you can pull off an impressive dessert any night of the week. Serve warm, add your favorite topping, and enjoy a treat that feels indulgent without going overboard.