Baked apples with cinnamon are traditionally a Fall dessert, but it’s easy to bring them into the summer season with a blueberry filling. The only sweetener here is the apple juice – there’s no honey or maple syrup or other added sugar. Almond meal and coconut flakes sprinkled over the top add a crunchy topping, but you could also leave one or both out if you have trouble digesting nuts or coconut.
If you’re serving these hot for dessert, one easy way to make the timing work would be to just put them in the oven as you serve dinner. Then they can cook while everyone is eating, and they’ll be done at the end of the meal.
For a real summer treat, these apples would be great with some dairy-free Paleo ice cream (here’s a version with coconut milk, and here’s a version with bananas). Or if you tolerate dairy, just a drizzle of heavy whipping cream would be a delicious and visually striking way to top everything off.
Baked Blueberry-Stuffed Apples Recipe
Protein: 2g / %
Carbs: 45g / %
Fat: 5g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 large apples, peeled
- 2 tsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ tsp. ground cinnamon
- ½ cup fresh apple juice
- 4 tbsp. coconut flakes
- 4 tbsp. almond meal
- Preheat your oven to 375 F.
- Hollow out the apples with a knife, leaving the base intact, then brush them with lemon juice.
- Place them in a baking dish and fill each one with fresh blueberries.
- Sprinkle some cinnamon on top of each apple.
- Place the remaining blueberries all around the apples and pour apple juice over everything.
- Sprinkle an equal amount of coconut flakes and almond meal on top of each apple.
- Bake in the oven for 30 to 35 minutes.