When the weather gets cooler, I crave apple pie. Maybe it’s because in Minnesota, where I grew up, we lived close to an orchard where they grew the most delicious apples (Haralson variety; developed by the University of Minnesota in 1922) and baked their own apple pie. Every October, we’d make our pilgrimage to this orchard and load up on bags of fresh-picked Haralsons and homemade apple pies. So now, I can’t even think about fall without thinking about apples and apple pie. And I pretty much can’t eat apple pie without a side of vanilla ice cream or whipped cream.
This healthy breakfast or snack idea combines warm, sweet baked apples with creamy, protein-filled Greek yogurt. It’s not pie, but its a meal I can enjoy every day and that will keep me fueled for an entire morning. You can also make this recipe with pears, if you prefer them or for variation. And feel free to spice this dish as you like with ginger, cardamom, nutmeg or even a pumpkin pie spice blend.
parchment paper or aluminum foil
4 cups Greek yogurt
Heat oven to 375 F. Core 4 apples with a teaspoon measurer or melon baller (or cut in half and remove core). Transfer to a baking dish and sprinkle with cinnamon to taste. Add ½ cup water to the pan and cover with a piece of parchment paper (or aluminum foil) and transfer to oven. Bake until apples are fork tender, 45-50 minutes. Cool slightly and serve 1 apple with 1 cup greek yogurt or store in refrigerator for up to 3 days to serve warm or cold with yogurt. You may also wrap apples in foil in individual portions and freeze for up to 3 weeks.