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Baked Goldenberry and Cinnamon Apples

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An apple a day keeps the doctor away! I know baked oats are all the rage at the moment on social media, but what about baked apples? These are a little like an inside out apple crumble and so easy to make!


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Just make a hollow in your apple and stuff it! I have stuffed the apples with chopped apple, chia seeds cinnamon, dried tangy goldenberries and some granola. Alternatively you can make your own crumble mix (I have provided recipes for both to help cater for busy schedules!). The juices from the apple leak out into the apple hollow as they cook, mingling with the dried goldenberries, chia seeds and oats, giving off an incredible aroma, whilst retaining all those good flavours.


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The chia seeds help absorb the apple juice, forming an instant sauce as the apples cook (how easy it that?!). The goldenberries inside the apple plump up to be soft and juicy, whereas the ones near the top caramelise slightly to give an intense chewy flavour. The granola/ crumble mix inside the apple is soft from the apple juices, but the granola/ crumble mix exposed at the top of the apples is lovely and crisp. Who would have thought you could pack so much flavour and texture into one such a simple recipe?!


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These apples make a delicious dessert or a rather decadent breakfast and if dressed up, a fine and easy dinner party dessert (just add a dollop of cream / coconut cream/ thick custard/ ice cream). For those watching their waistline, baked apples are a terrific idea; just omit the cream/ custard/ ice –cream and perhaps substitute with thick Greek yoghurt. These apples can be prepped in advance of your guests arriving and then popped in the oven as you serve up the main course; possibly the easiest dessert ever!


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I have used Pink Lady apples for this recipe, but any apple works; if you are using green sharp apples like Granny Smiths, you may want to up the quantity of coconut sugar or stevia. You can use reduced sugar or no refined sugar shop-bought granola or make your own.


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Serves: 4 (1 apple each)

Preparation time: 20 mins

Baking time: 12-15 mins

Ingredients: *Note, the precise quantities of the filling ingredients can vary slightly according to the size hollow you have made in the apples.


If making your own crumble topping:

  • 30g rolled oats (gluten-free if required)
  • 15g plain flour gluten free if required)
  • 15g protein powder (pea or soy bean). Optional. Use more oats if you have run out
  • 10g ground flaxseed or hemp seeds
  • 20g coconut sugar
  • Pinch of sea salt
  • 8 tsp. ground cinnamon
  • 3 tbsp. melted coconut oil


Suggested accompaniments:

Cream, ice cream, custard, yoghurt (vegan varieties if required)



  • Preheat your oven to 200°C.
  • Slice a horizontal piece of apple off the top of each apple and save this; it can be the ‘hat’ of the stuffed apple.
  • Using a spoon or apple corer, carefully remove the core of each apple, ensuring that you do not go through to the base of the apple (you want the apple juices to stay in the apple).
  • Using a spoon, scrape out some more apple to make the hollow of each apple bigger. Save these scrapings in a bowl (nothing goes to waste!)
  • Place the apples and their ‘hats’ on a baking sheet.
  • If making your own crumble topping, add all crumble ingredients into a bowl and combine using a wooden spoon to form a crumb.
  • To the bowl with the apple scrapings, add dried goldenberries, chia seeds, some of the granola/ crumble mix, coconut sugar (or stevia) and ground cinnamon. Mix to combine. Then using a teaspoon, fill the apples with they are brimming full. Top with the rest of the granola or the crumble mix.
  • Bake in the oven at 200°C or 15 mins without the hats. If browning too quickly, cover with a sheet of for the remaining baking time. Serve with the apple ‘hat’ back on and accompaniments if desired. Enjoy!


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Don’t forget you can find my favourite recipes in my FREE eBook here.

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3 replies »

  1. These look delicious and really original – I can’t wait to give this recipe a go. Cinnamon apples always remind me most of the autumn but I think it’s time to bring those flavours into the spring months too.


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