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Baked apple full of walnuts and goji berries served on a plate

Baked Apples

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 4

These luscious baked apples taste like apple pie, but aren't bogged down with added sugar, flour, and fat. Another bonus is how great your house will smell while they're baking. A whole food, gluten-free, and healthy dessert!

Author NutritionFacts
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Stuffed Apples (4 Servings)
Needed Kitchenware: Food processor, small covered baking dish, oven
  • 3 tbsp goji berries
  • ⅓ cup walnuts, chopped
  • 1 tbsp Date Syrup
  • 1½ tsp ground cinnamon
  • 4 large, firm baking apples, washed and cored
  • 1 tbsp fresh lemon juice
Recipe Directions


  • Soak the goji berries in warm water for 15 minutes.
  • Preheat oven to 350 degrees F.
  • Drain the goji berries and place them in a food processor with the walnuts, date syrup, and cinnamon. Pulse until well mixed. Set aside.
  • Peel the top third of each apple. Rub the exposed part of the apples with the lemon juice to prevent discoloration. Stuff about 2 tbsp of the goji mixture into the center of each apple and arrange the apples upright in a small, shallow baking dish. Pour ½ cup of water around the apples. Cover and bake until tender, about 1 hour. Serve warm.
Recipe nutrition

Nutritional Information

Yield: 4 Stuffed Baked Apples
Servings: 4
Information per serving:
Energy: 160 kcal
Carbohydrate: 29 g
Protein: 2 g
Fiber: 5 g
Sugar: 21 g
Fat: 5.8 g
Monounsaturated Fat: 0.8 g
Polyunsatured Fat: 4 g
Omega-3: 0.8 g
Omega-6: 3.2 g
Saturated Fat: 0.6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 10.3 mg 2% DV
Folate: 14.5 µg 3% DV
A: 309.1 IU 13% DV
B1: 0.1 mg 7% DV
B2: 0.1 mg 6% DV
B3: 0.4 mg 2% DV
B5: 0.2 mg 3% DV
B6: 0.1 mg 9% DV
B12: 0 mg 0% DV
C: 8.7 mg 11% DV
D: 0 IU 0% DV
E: 0.5 mg 3% DV
K: 4.4 µg 4% DV
Calcium: 19.7 mg 1% DV
Copper: 0.2 mg 22% DV
Iron: 0.5 mg 3% DV
Magnesium: 24.8 mg 7% DV
Manganese: 0.4 mg 20% DV
Phosphorus: 54.1 mg 7% DV
Potassium: 267 mg 5% DV
Selenium: 0.7 µg 1% DV
Sodium: 85 mg 0% DV
Zinc: 0.4 mg 4% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Baked apple on plate

What are baked apples?

The term refers to a dessert in which apples are left whole or sliced open, they are then filled with a sweet filling, and then baked until the apples become soft.

You'll LOVE this healthy recipe! It's easy to make and you probably already have all the ingredients in your kitchen right now. You could certainly substitute the goji berries for another dried berry in your pantry.

What are the best apples to use?

The apples need to be firm and very round, rather than too tall. Granny Smith, Pink Lady, Fuji, or Honeycrisp are good varietals. When selecting your apples, check to see if they stand up straight before purchasing, as you don't want them to tip over in the oven.

Do I peel the apples?

No, leave it on! In the video below, Dr. Greger explains why for Flavonoid Benefits, don't peel apples.

What's the best filling to use?

In this recipe, we're focusing on the simplicity of some dried fruits, nuts, and cinnamon. In the video below, Dr. Greger explains how walnuts affect artery function.

What's so great about cinnamon?

Cinnamon is loaded with antioxidants, has anti-inflammatory properties, and might have benefits to help control blood sugar levels, positively effect neurodegenerative diseases, and more! It has a few, very powerful, active plant constituents and one of which, could actually be a toxin to the liver if too much is ingested! Dr. Greger explains in the video below - which variety is the safer cinnamon? It's interesting to note that the type of cinnamon recommended, Ceylon, also has additional properties like being a great antibacterial.

This recipe can be found in the How Not to Diet Cookbook - Order Today!

image of How Not to Diet Cookbook

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