Vegan Stuffed Apples
These vegan stuffed baked apples feature a pecan oatmeal filling and are incredible served with vanilla ice cream for a stunning dessert anytime of year.
These incredible stuffed apples are the best way to enjoy apples for dessert! They’re super cute for an individually-served dessert and taste like a mix between apple crisp and apple pie.
They also make a beautiful presentation so are perfect for holiday meals like Thanksgiving or Christmas and you’ll love how amazing your home will smell as they bake!
- Dietary Needs: Vegan, gluten-free, can be made nut-free and oil-free.
- Perfect for apple season in the late summer and fall months.
- Great fall dessert that’s easy enough to make any night of the week.
- Amazing served hot and topped with vanilla ice cream or whipped cream.
- Enjoy the flavours of apple pie without making apple pie!
- Make a great addition to a special breakfast or brunch.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Apples: Any kind works but I’d suggest a firmer, crisp apple like Fuji, Honeycrisp, Pink Lady Gala or even Granny Smith. Depending on their size or how many servings you’d like, you may be able to fill 4-6 apples.
- Oats: Rolled oats, old fashioned oats and quick oats all work.
- Dried Fruit: You can use dried cranberries, raisins or chopped pitted dates.
- Nuts: Use chopped pecans or walnuts. If you don’t have any on hand or need the the recipe to be nut-free, you can swap the nuts for additional oats.
- Coconut Oil: Can be substituted with melted vegan butter. For an oil-free recipe, you can use almond butter or applesauce instead of oil.
- Coconut Sugar: Swap for brown sugar or cane sugar, or you can use maple syrup to sweeten if you prefer.
How to Make Stuffed Apples
Before You Start: Preheat the oven to 350 F and find a baking dish that will fit 4-6 whole apples.
Step 1: Slice the top evenly off the top of each apple. Use a spoon to dig out a hollow space in each apple for the filling.
Step 2: Add the oatmeal filling ingredients to a bowl and mix well to combine.
Step 3: Spoon the filling into the prepared apples, filling them completely. Place the apples in a baking dish and add about 1/2 inch of water to the bottom of the dish.
Bake for 25-30 minutes until soft, tender and fragrant then serve with maple syrup, whipped cream or your favourite dairy-free vanilla ice cream.
- Oil-Free Option: Use unsweetened applesauce or almond butter instead of coconut oil.
- Gluten-Free Option: The recipe is naturally gluten-free but be sure to use gluten-free certified oats if needed.
- Nut-Free Option: Replace the pecans with an additional 1/3 cup of rolled oats.
- Low-Fat & Low Calorie Version: Swap the nuts for additional oats and use applesauce instead of oil.
Storing & Reheating
- Leftover baked apples can be stored in the fridge for up to 3 days.
- They can be enjoyed cold or reheat in the oven or microwave until heated to your preference.
- Try chopping up leftovers and serving over oats or yogurt for a quick, yummy breakfast.
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For the Stuffed Apples:
- 4–6 apples, depending on size
- 1/2 cup rolled oats (55 g)
- 1/4 cup dried cranberries or raisins (30 g)
- 1/3 cup chopped pecans or walnuts (50 g)
- 2 tbsp coconut oil, melted (30 g)
- 3 tbsp coconut sugar or brown sugar (38 g)
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg, optional
- 1/4 tsp ground ginger, optional
- drizzle of maple syrup, optional
- dairy-free whipped cream or vanilla ice cream, optional
- Preheat the oven to 350 F/180 C.
- Cut the top off of 4 apples making a level cut. Set the tops aside, they can be discarded or diced for another use.
- Core the apples with a spoon or knife and then scrape the cavity to create a hollow space for the filling. Place the apples in a baking dish.
- Add the the oats, dried cranberries or raisins, nuts, coconut oil, sugar and cinnamon and optional spices to a bowl and mix well to combine.
- Spoon the mixture into the cavity of each apple, filling each completely. If you have extra filling, you can prepare 1-2 more apples.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Bake for about 35-40 minutes, or until the filling turn golden brown and the apples are soft and tender.
- Remove them from the oven, cool in the dish for 10 minutes then serve with maple syrup and/or vegan whipped cream or vanilla ice cream of choice.
Leftover apples can be stored in the fridge in a sealed container for up to 3 days. Reheat as needed in the microwave or oven at 350 F until heated through. They can also be enjoyed or sliced up and served over oatmeal or yogurt.
- Serving Size: 1 apple
- Calories: 262
- Sugar: 35 g
- Sodium: 9 mg
- Fat: 13 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 3 g
Keywords: stuffed apples, vegan stuffed apples