Spiced and Stuffed Roasted Apples

As the leaves turn golden and the air becomes crisp, there’s no better time to embrace the cozy comfort of fall flavors. Our Spiced and Stuffed Roasted Apples are the perfect way to celebrate the season—juicy, sweet, and packed with a spiced, custard-like filling that’s both delicious and nutritious. Whether you’re enjoying a quiet night at home or gathering with loved ones, this recipe will fill your kitchen with the warm, inviting aroma of autumn. And with each bite, you'll savor the best the season has to offer! Ready to dive into fall’s most decadent (and healthy) treat?

Spiced and Stuffed Roasted Apples

Serves: 6 (if serving a full apple per person) or 12 (serving ½ apple per person)

Ingredients

6 apples Apples that work well in this recipe include Fuji, Honeycrisp, Pink Lady, Granny Smith, or Gala.

Filling

• 5 soaked dates + 2 tablespoons soaking water (soak in hot water for 5 minutes)
• 2 tablespoons molasses (optional)
• ¼ cup ground flaxseed or chia seeds
• 1/3 cup milk of choice (hazelnut milk works well)
• 3 tablespoons tapioca or cornstarch
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 1 ¼ cups chopped nuts or seeds of choice (pecans or walnuts work the best)

Topping

• ½ cup old-fashioned rolled oats
• 1 teaspoon cinnamon
• 1 tablespoon oil or melted butter
• ¼ cup chopped nut or seed of choice (you can use the same one from the filling)

Directions

1. Preheat the oven to 350 degrees.
2. Core each apple, making a large well in the center, and arrange the apples on a rimmed baking sheet.
3. Place all the filling ingredients in a blender or food processor and blend until smooth. Then by hand mix in the chopped nuts. Divide between the 6 prepared apples.
4. Mix the oats, oil, nuts, and cinnamon in a bowl. Spoon 1/4 of the oat mixture on top of each apple.
5. Bake in the oven until the apples are tender, topping is golden brown, and filling is set, about 30-45 minutes. Apples are done if they are very soft to the touch.

You can roast the apples ahead of time and keep them in the refrigerator for 3-5 days. They can be served cold or at room temperature or reheated in a 325-degree oven for 15 minutes.

Enjoyed this recipe? Try our homemade cranberry sauce!