Baked Apples with Raisin, Dates & Pecan Stuffing ~Serve these apples as a wholesome dessert, or enjoy a healthy indulgence for breakfast. This very easy recipe is healthy and chock full of raisins, dates, apple and pecan stuffing.
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5 from 9 votes

Baked Apples with Dried Fruit and Pecans

This very easy recipe is healthy and chock full of raisins, dates, apple and pecan stuffing. Great for a cool morning or after dinner TV snack. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Lunch
Cuisine: American
Keyword: apple, yogurt
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 198kcal
Author: Marilyn Lesniak


  • 1 1/2 cups Great Grains Raisins Dates & Pecans cereal
  • 2 tablespoons agave syrup
  • Zest from 1/2 small lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large Fuji apples halved lengthwise
  • 2 tablespoons dark brown sugar divided
  • 2 cups apple juice
  • 1 tablespoon fresh lemon juice
  • 3/4 cup 2% plain Greek yogurt


  • Position a rack in the center of the oven and preheat the oven to 375°F. In a small bowl, mix together the cereal, agave, lemon zest, cinnamon and nutmeg.
  • Using a melon baller, scoop out the apple cores. Place the apples cut side up in a large ovenproof skillet. If necessary, cut a small slice off the bottoms of the apple halves to keep them from toppling over. Sprinkle 1 tablespoon of the brown sugar over the apples. Fill the apple cavities with the cereal mixture then mound the mixture generously on top of the apples, allowing it to nearly cover the entire cut surface of the apples.
  • Pour the apple juice into the bottom of the skillet and place the skillet in the oven, lightly covered with foil. Bake the apples for 20 minutes, then remove foil and bake until they are crisp-tender and the stuffing is golden brown, about 20 minutes more.
  • Transfer the apples to plates. Add the remaining 1 tablespoon of brown sugar to the cooking liquid in the pan and simmer over medium-high heat until it thickens slightly, about 5 minutes. Stir in the lemon juice.
  • Spoon the sauce over the hot apples and serve each with a dollop of yogurt.


Tip: A melon baller scoops out the core from the apples with ease. If you don't have a melon baller, use a spoon instead.
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Serving: 1g | Calories: 198kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 2g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 0mg | Fiber: 4g | Sugar: 25g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg