Breakfast · Baked breakfasts
Cranberry Pecan Granola Baked Apples
Apple halves act as little baking dishes for tart cranberry and pecan granola. Covering them first softens the fruit, then a short uncovered finish brings the clusters back toward a toasted texture.
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- Yield
- 2 servings
- Prep
- 10 min
- Cook
- 30 min
- Rest / chill
- 5 min
- Total
- 45 min
Ingredients
3/4 cup cranberry pecan granolaPurely Elizabeth: Made with organic ingredients- 2 medium apples
- 2 teaspoons butter, melted
1/4 teaspoon cinnamonMorton & Bassett: USDA Organic- 1/4 cup water
- 1/2 cup plain yogurt
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Heat the oven
Heat the oven to 375°F. Halve and core the apples, making a small hollow without cutting through the skin.
Fill the apples
Stir granola with melted butter and cinnamon for 20 seconds. Arrange apples cut-side up in a snug baking dish and mound the mixture into the hollows.
Bake under foil
Pour water into the dish around the fruit. Cover loosely with foil and bake for 20 minutes so steam helps the apple centers soften.
Uncover until tender
Remove foil and bake for 10 more minutes. A fork should slide into the thickest fruit easily; loosely re-cover if the topping darkens first.
Cool before serving
Let the apples rest for 5 minutes. Divide between plates, spoon over a little pan juice and serve with the cold yogurt alongside.
Kitchen tips
Use similarly sized apples so both portions soften at about the same time.
Keep water around the fruit rather than pouring it directly over the granola.
Substitutions
Use neutral oil instead of butter and plain dairy-free yogurt for a dairy-free variation, checking the granola label too.
For a gluten-free variation, use cranberry pecan granola labeled gluten-free and verify the other ingredients.
Storage
Refrigerate baked apples within 2 hours for up to 3 days; store yogurt separately.
Serving suggestions
Serve two warm apple halves per person with yogurt on the side so the topping is not soaked before eating.
Make ahead
Bake up to 3 days ahead, cool within 2 hours and refrigerate. Reheat covered until hot throughout, then uncover briefly and add yogurt afterward.
Allergen details
Contains: milk, tree nuts (pecans).
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Purely Elizabeth Organic Ancient Grain Granola - Cranberry Pecan - 12 oz × 1 — $11.07
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I use pears instead of apples?
Yes. Use firm ripe pears and start checking after 20 minutes; the required time depends on their ripeness and size.
Why is the topping dark but the apple hard?
The apple may be especially firm or large. Cover loosely again and continue baking until a fork enters the fruit easily.