We had a potluck at our house a while back and one of my good friends brought a tray of delicious baked apples. Everybody loved them, so I had to get the list of ingredients.

A few days later, I made my own version. My friend’s list of ingredients did not have the amounts, so I improvised. I also removed two ingredients from the list and added three (honey, vanilla, and dried blueberries). As usual, I doubled the recipe. My whole family enjoyed the baked apples for 3 days in a row.

Thank you, my friend, for this great idea!

Baked apples – easy delicious, and healthy. Leftovers (if any) taste great. Your picky eater will love them!

These baked apples are rich in:

  • Fiber and vitamin C from apples
  • Healthy fats, copper, and manganese from walnuts
  • Antioxidants, vitamin C, vitamin K, and manganese from blueberries
  • Healthy fats and fiber from coconut flakes
  • Manganese, calcium, and fiber from cinnamon
  • Vitamin B2 and minerals (manganese, iron, copper, potassium, zinc) from honey
  • Healthy fats from coconut oil
Tasty Tuesday: Baked Apples with Blueberries, Walnuts, and Vanilla Filling
Prep time: 
Cook time: 
Total time: 
Serves: 6
Baked Apples with Blueberries, Walnuts, and Vanilla Filling
  • 6 apples (*)
  • ¼ cup walnuts, chopped very small (with a rolling pin, with a knife, or in the food processor)
  • ¼ cup dried blueberries (**)
  • ¼ cup coconut flakes
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • Cinnamon and nutmeg to sprinkle on apples
  • *I use Gala apples because this is what we usually have at our house, but other types of apples work too.
  • ** Any dried fruit works (Turkish apricots, raisins, cranberries, etc.) as long as they are chopped into very small pieces.
  1. Preheat the oven to 350 F.
  2. Mix the filling ingredients (walnuts, dried blueberries, coconut flakes, cinnamon, vanilla extract, honey, coconut oil) in a small bowl.
  3. Make a hole through each apple with a knife or an apple corer. Widen each hole to approximately 1 inch. Next, widen the top part of the apple even more. You can see in the photo how wide I made the hole at the top of the apple. The hole is narrower in the middle of the apple.
  4. Place the apples in a 9x13" oven-proof dish. Stuff each apple with the delicious filling.
  5. Pour a little bit of water in the dish to just cover the bottom, sprinkle the apples with cinnamon and nutmeg, and cover the dish with a lid. Place the dish in the oven.
  6. After 15 minutes of baking, take the dish out, and pour the juice formed at the bottom of the dish over the apples with a big spoon. Do this again after another 15 minutes of baking.
  7. Bake for a total of 45 minutes until the apples are soft, but not mushy. The baking time will depend on the type of the apples and their size.
  8. Remove from the oven. Enjoy the baked apples warm or cold.
  9. The leftover baked apples can be refrigerated for up to 3 days.
  10. As always, I double the recipe so we get to enjoy the baked apples the next day too.
Have you made baked apples before? What is your child’s favourite filling?