Baked apples with cinnamon oat filling and vanilla quark
55 min · 16 g protein · 298 cals / serving
Whole apples baked until soft and collapsing, stuffed with a nest of oats, walnuts, raisins, cinnamon and maple syrup that crisps on top and goes jammy inside, sitting in their own juices. Served with a big spoonful of cold vanilla quark melting into the hot fruit. Autumn in a dish.
Ingredients
- 4 small-medium granny smith apples, tart, firm apples such as Granny Smith or Braeburn
- 2 tsp lemon juice
Filling
- 1/2 cup rolled oats
- 3 tbsp walnuts, chopped
- 2 1/2 tbsp raisins
- 1 1/2 tsp ground cinnamon
- 1 1/4 tbsp maple syrup
- 1/3 cup water, hot
Vanilla quark
- 2 cups quark
- 1 tsp vanilla extract
- to taste stevia, or 2 tsp honey
- 2 tbsp skim milk
Steps
- Heat the oven to 375°F. Core the apples with an apple corer or a small knife, leaving the bottom ½ inch intact so the filling stays in, and widen the opening a little at the top. Score a thin line round the middle of each apple so the skin does not burst. Stand them in a small baking dish and brush the cut tops with lemon juice.
- Mix the oats, walnuts, raisins, cinnamon and maple syrup in a small bowl and pack the mixture into the apples, mounding it on top.
- Pour the hot water into the dish around the apples, cover loosely with foil and bake 20 minutes. Uncover, baste the apples with the liquid and bake another 15–20 minutes, until a knife slides in with no resistance and the filling is browned. Spoon the juices over once more.
- While they bake, whisk the quark with the vanilla, sweetener and milk until smooth and spoonable.
- Serve the apples warm in shallow bowls with their juices and a big spoonful of vanilla quark on the side.
Good to know
Which apples hold their shape?
Granny Smith, Braeburn or Pink Lady stay whole and turn tender, and their sharpness is what makes the sweet filling sing. A Bramley collapses into fluffy purée, which is the classic British choice if you like it soft and tart.
Make ahead?
Stuff the apples up to a day ahead and keep them covered in the fridge; bake 5 minutes longer. Baked apples reheat well in the microwave, about 1 minute each.
No quark?
Plain skyr, at about the same score, or thick Greek yogurt whisked with vanilla does the same job.
Alternative
Per
- Calories
- 94
- Protein
- (22%)
- 5 g
- Fat
- (15%)
- 1 g
- Carbohydrates
- (63%)
- 15 g
- of which sugar
- 9 g
- Fiber
- 2 g
- Sodium
- 29 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1190 kcal goes into the pot and 1385 g of ingredients comes out as about 1260 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.