Baked Apples
Apple halves baked until tender with a walnut, oat and cinnamon filling, sweetened with a little allulose. About 18 g of carbohydrate per half apple.
One serving
One serving is ½ apple with filling (makes 8). Prep 15 min · Cook 35 min · Rest or chill 5 min.
Steps
Heat the oven to 375°F (190°C) and let it preheat for 15 minutes.
Set the 8 halves of the apples cut side up in a 9×13-inch baking dish; if a half rocks, shave a thin slice off the rounded side so it sits flat. Pour the water around them.
Mix the walnuts, rolled oats, melted butter, allulose, cinnamon, vanilla extract and salt, and press a spoonful into the hollow of each apple half.
AI-generated illustrative image. Cover the dish with foil and bake for 20 minutes.
Uncover and bake until a skewer slides into the thickest part of the apple with little resistance and the topping is golden, about 15 minutes. If the topping browns before the apples are tender, lay the foil loosely back on and bake 5 to 10 minutes more.
Cool 5 minutes and spoon the pan juices over the apples.
On the plate
A dessert, not part of the plate. Half an apple adds about 18 g of carbohydrate, 3 g of it from allulose.
Nutrition
| Nutrient | Per serving (1/8 of recipe) |
|---|---|
| Calories (kcal) | 103 |
| Total carbohydrate | 18 g |
| Dietary fiber | 3 g |
| Total sugars | — |
| Protein | 1 g |
| Total fat | 5 g |
| Saturated fat | 1 g |
| Sodium | 15 mg |
— means at least one ingredient has no published value for that nutrient, so we don't show a total (total sugars).
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| apples Apple, with skin | 720 g | 99.4 g | “Apples, raw, with skin (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 171688 |
| walnuts Walnuts | 40 g | 5.5 g | “Nuts, walnuts, english”, USDA SR Legacy, FDC ID 170187 |
| rolled oats Oats, rolled, dry | 20 g | 13.3 g | “Oats (Includes foods for USDA's Food Distribution Program)”, USDA SR Legacy, FDC ID 169705 |
| butter Butter, unsalted | 14 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose Allulose, granulated | 24 g | 24.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| cinnamon Cinnamon, ground | 3 g | 2.4 g | “Spices, cinnamon, ground”, USDA SR Legacy, FDC ID 171320 |
| vanilla extract Vanilla extract | 2 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
| salt Salt | <1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| water Water | 120 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: cinnamon (); vanilla extract (); salt ().
Calculation engine v1.3.0.
Swaps and variations
- Pears
- Use 4 firm pears; start checking with a skewer 5 minutes early.
Storage
Refrigerate within 2 hours, up to 4 days; reheat in the microwave or eat cold with plain Greek yogurt.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Bigger apples need a few more minutes: check them with a skewer.
- Soft varieties like McIntosh collapse in the oven; firm ones like Honeycrisp hold their shape.
- The topping is a light sprinkle, not a heaped crumble.
Tested recipes we compared
- Air-Fryer Apple Crisp (oven method) · Taste of Home. Filled apple halves at 375°F: 20 minutes covered, 10 to 15 uncovered
- Best Baked Apples · America's Test Kitchen. 375°F with a skewer test for doneness; apples trimmed to sit flat
- Old-Fashioned Honey Baked Apples · Taste of Home. Baked until tender, 35 to 40 minutes
How the ingredients behave
- The best apples for apple pie · King Arthur Baking. Granny Smith holds its shape; McIntosh and Cortland collapse
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster than sugar: tent with foil
Food safety
- Leftovers and food safety · USDA FSIS. Refrigerate within 2 hours, eat within 3 to 4 days
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/baked-apples. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about baked apples.
How many carbohydrates are in a baked apple?
About 18 g in half an apple with the nut topping, with 3 g of fiber; 3 g of it is allulose and most of the rest comes from the apple.
Which apples are best for baking?
Firm apples like Honeycrisp, Braeburn or Granny Smith hold their shape. McIntosh and Cortland turn soft, closer to applesauce.
Are these baked apples sugar-free?
No. Apples are naturally sweet, with about — of natural sugars per half, and allulose is itself a type of sugar that US labels count in total carbohydrate but not in sugars.
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