Cinnamon Maple Baked Apple with Pecans and Granola
Note: This recipe is one of many recipes submitted by our community that’s featured from our e-cookbook of holiday side dishes: “All Sides Welcome.” For more recipes like this, be sure to download the free e-book today.
Recipe by Elizabeth Schneider, Imperfect customer!
Easy, healthy treats are very welcome this time of year, especially when I’m more tempted than usual to shove chocolate and cookies into my face and wash the evidence down with eggnog. This tender, cinnamony apple is healthy enough for breakfast and sweet enough for dessert. Win and win.
4 medium Imperfect apples
2 Tbsp unrefined coconut oil
4 Tbsp pure maple syrup
1 tsp ground cinnamon
½ c chopped toasted pecans
4 Tbsp of your favorite granola
Heat oven to 350 F.
Slice the apple in half horizontally, then scoop out the seeds with a melon baller or spoon, being careful not to remove too much of the apple's flesh.
Place the apple halves in a small baking dish, cut sides up.
Mix the coconut oil, maple syrup and cinnamon together in a small dish (you can microwave for a few seconds to make stirring easier).
Pour the syrup mixture into the center of the apples (where the seeds used to be), then spread the rest of the syrup over the top of the apple halves.
Bake for 40 minutes, or until the apple is very tender. The skin may start to peel off a bit.
Top the apple with pecans and granola and serve warm!
Recipe Notes and Variations
You can use whatever apple variety you have on hand for this recipe, but we’re partial to tart varieties like Granny Smith, Jonagold, or Honeycrisp. You can also use other nuts like walnuts or almonds for topping if you like.