Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Oven-Baked Apples
(6)
Rate this recipe
Preparation
15 min
Cooking
50 min
Chilling
2 h
Servings
6
This recipe for oven-baked apples is a must-have for your brunch this year.
Vegetarian
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
6 Royal Gala apples, peeled, cored and halved
1 cup (210 g) sugar
3 tbsp (45 ml) water
2 cups (500 ml) Greek yogurt, flavour of your choice (coconut, vanilla, etc.)
2 cups (270 g) fresh raspberries
1/2 cup (85 g) pomegranate seeds
1 cup (115 g) coconut granola
Preparation
With the rack in the middle position, preheat the oven to 375°F (190°C). In a large baking dish, arrange the apples cut-side up. Set aside.
In a small pot, bring the sugar and water to a boil. Cook until an amber caramel forms. Pour over the apples. Cover with foil.
Bake for 40 minutes or until the apples are tender. Let cool, then flip the apples over. Cover and refrigerate for 2 hours or until completely chilled.
Serve with the yogurt, raspberries, pomegranate seeds and granola. Drizzle with a spoonful of caramel.
Note from Ricardo
To save time, the apples can be cooked up to 4 days in advance.
Personal Note