Cinnamon Baked Apples with Pecans and Pears

A few weeks ago, I was in my homeland aka Vermont, The Green Mountain state.

We went on one of my favorite fall excursions to the apple orchard.

After coming home with a bunch-ton of apples, I needed something to do with them. I mean, besides eating them sliced with almond butter or sprinkled with cinnamon all day long.

So I made some baked apples.

“That’s not an apple,” you may be saying. You’re right. It’s a pear. I’m about to blow your mind: I stuffed the apples with pears.

Well, pears and pecans and raisins and cinnamon.

I cored the apples with the sharpest knife on the plant.

Stabbing myself approximately 75 times.

After coring the apples and scooping out a little of the meats, I stuffed them with the filling and topped them with a little grass-fed butter.



These were baked in their juices for about 40 minutes.

I heart these baked apples for more a few reasons. One being that there are no added sweeteners– no honey, no maple syrup, no nothin’. These baked apples don’t need it. The fruits are naturally sweet enough.

If I weren’t in the middle of the Fall Nutritional Reset, I would definitely top these with some vanilla ice cream… SO delicious. It’s like apple pie, minus the pie.

Cinnamon Baked Apples with Pecans and Pears
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4
  • 4 apples (I used cortland...I think)
  • ½ cup pecans, chopped
  • ¼ cup raisins
  • ½ cup pear, chopped
  • 1 Tbsp cinnamon
  • Grass-fed butter (I used Kerrygold)
  1. Preheat your oven to 375 F
  2. In a small bowl, mix your chopped pecans, chopped pear, raisins and cinnamon. Mix until combined.
  3. Core your apples and scoop out a little bit of the meats.
  4. Fill your apples with the pecan/pear/raisin mixture. (It helps to press the filling down with a spoon)
  5. Place your apples in a glass baking dish and top with a pad of butter
  6. Fill the dish with a ½ inch of water
  7. Bake for 30 to 40 minutes
  8. Serve with a spoonful of juices


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