This recipe is so easy, you could make it in a remote cabin, in the middle of the woods, with no cell service to review the directions, and an extremely limited access to groceries.
I know that because those were the circumstances I was in when I created this scrumptious dessert over Thanksgiving weekend during our trip to Yosemite National Park.
I’d seen a ton of drool-worthy baked apple recipes recently and was dying to try one out when I had the idea to make it one ice cold evening.
Unfortunately, my bars were at zero — I would have to go on sheer instinct to create this cabin confection.
We headed out to the Yosemite Village square to search for ingredients.
I will admit I was surprised to find the tiny convenience store in the national park had coconut oil and a low-sugar, healthy granola — but even without those options, this recipe would still be a breeze.
All you need is apples, granola (homemade or store bought), a fat/oil of choice (I used coconut), and a bit of honey.
After a long day of hiking in 23°F weather with stabilizers on to avoid face-planting in the snow, this dessert was well-deserved.
And even if we’d spent the day sitting on our bums fireside, it would still be totally wholesome considering the healthy ingredients.
- 4 Apples, sweet
- ½ C. Granola
- 4 tsp. Coconut oil (or Olive, Avocado, Butter, etc.)
- 4 tsp. Honey
- Preheat oven to 350.
- Wash apples and scoop out the core using a melon baller, or knife/spoon combo, leaving the bottom ¼ of the apple intact.
- Place apples in a baking dish.
- Drop ½ tsp. of coconut oil in each apple hole.
- Fill each apple with 2 T. of granola.
- Top each apple with remaining ½ tsp. of coconut oil.
- Baked apples, covered, for 20 minutes.
- Remove cover an bake for an additional 20-25 minutes.
- Drizzle apples with 1 tsp. honey each.
- Serve with ice cream or banana faux-yo (optional).
Most granolas are packed with unnecessary sugar, so if you’re not stranded in a desolate cabin, I encourage you to make your own.
If you are going the store bought route, try to find a brand that has around 5 g. of sugar per 1/4 C. or less. — or don’t worry about it since you’re only using 2 T. per apple. Go with gluten-free oats if you have an intolerance, or an oat-free variety for a grain-free or paleo option.
If you don’t have coconut oil, you can always sub for another oil or grass-fed butter.
These apples are fantastic by themselves but even more heavenly with a scoop of ice cream or faux yo alongside.
Weigh In: Have you made Baked Apples before? Have you been to Yosemite? How did you spend Thanksgiving?