*This Protein-Packed Stuffed Baked Apples post is sponsored by Autumn Glory Apples. All opinions are my own.
My family always gets excited about apple season. I try and always keep apples in the fridge for a quick grab-and-go snack. We definitely embrace the old “apple a day” rule in this house, not just because they’re healthy either. Apples make the perfect nutritious sweet snack or dessert. My daughter’s favorite dessert of all time is homemade apple pie.
I love the Autumn Glory apples. In case you haven’t noticed, they are a pretty hot item on the grocery store shelves this year. Autumn Glory apples have a nice crisp texture and the perfect amount of sweetness with hints of caramel and cinnamon. You honestly don’t even need to dress these babies up , they are amazing all by themselves.
I love snacking on apples and peanut butter. This Peanut Butter Protein Dip is a great way to add more muscle-building protein into that tasty combo. I also love baked apples and pears for a lighter dessert option. I got to thinking, why not stuff them with probiotic and protein rich yogurt?!
This recipe was born out of my own craving for stuffed baked apples filled with creamy yogurt and nuts. It’s easy to make, with minimal ingredients, and perfect for breakfast or dessert! Yogurt is not created equal, so opt for a quality yogurt with a higher fat content, like 2% or 4% for the best taste and texture.
A tip for coring the apple:
You want to make sure that you don’t go all the way through to the bottom so the liquid stays contained in the apple during baking for added flavor and moisture. I used an apple corer to hollow the center about half way down and finished scooping out the core and seeds with a small spoon.
Just look at all that healthy goodness!
Visit Superfresh Growers for more information about Autumn Glory Apples and to locate a retailer near you.
Protein-Packed Stuffed Baked Apples
- 4 Autumn Glory Apples
- 1/4 cup butter, melted
- 2 tbsp real maple syrup, plus extra for drizzling
- 1 cup 2% or 4% fat vanilla bean Greek yogurt
- 4 tbsp chopped walnuts, toasted
- 3/4 cup apple juice or apple cider
Preheat oven to 375 degrees F. Wash apples and pat dry. Core apples, only going about half way through. You want to remove the seeds and create a well, but not go all the way to the bottom. I use an apple coring tool and scoop the rest out with a small spoon (or melon baller). There should be about an inch of space left in the bottom. Melt butter in the microwave for 20 seconds. Stir maple syrup into the butter until thoroughly mixed. Place cored apples into a small baking dish and pour butter mixture, evenly, into the center of each apple. Pour apple juice or cider into the bottom of the pan (juice should be enough to cover bottom of pan) and bake, uncovered, for 1 hour until apples are soft. Carefully place apple into a small bowl and slice in half, being careful not to spill the maple butter filling. Top each apple with 1/4 cup Greek yogurt and sprinkle with toasted nuts. Drizzle a little extra syrup on top, if desired.