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Stuffed Apple Recipe Collection: Savory and Sweet

Updated on November 14, 2016
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John applies his scientific & research skills (PhD) to develop recipes, food guides, reviews of healthy whole foods, ingredients & cooking

Most people are familiar with baked apples stuffed with sultanas and cinnamon and the traditional apple pie and apple fritters. Apples are very nutritious and surprisingly versatile. Apples can be stuffed with savory as well as sweet fillings. Discover the many ways you can cooked with apples in this delightful collection of stuffed apples recipes. The key in all these recipes is to cook the apples perfectly, so that they are, soft and tender, but firm and not squishy. Remember that the apples continue to cook after they are removed from the oven, and so remove them when the apples are still firm and holding their shape. The tangy taste and texture of apples of various varieties, pairs well with many foods and fillings.

Delightful stuffed baked apple with sweet filling
Delightful stuffed baked apple with sweet filling | Source
Spices enhance the flavor and pair well with the taste of apples in season
Spices enhance the flavor and pair well with the taste of apples in season | Source
Savory fillings mean that stuffed apples can be served as a side dish with main meals
Savory fillings mean that stuffed apples can be served as a side dish with main meals | Source
Stuffed apples is a delightful dish that can be enjoyed by all the family members.
Stuffed apples is a delightful dish that can be enjoyed by all the family members. | Source

Savory Stuffed Apples

Apples Stuffed with Sausage, Pistachious, Cheese and Sage Recipe


  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/2 cup raisins or saltanas
  • 1 cup seasoned rice vinegar
  • 8 1/4-inch slices Camembert cheese
  • 4 Fuji apples (or similar variety)
  • 2 tablespoons julienned fresh sage
  • 1/2 cup toasted pistachios, chopped
  • Kosher salt and freshly ground black pepper
  • 1 pound (500 g) ground sweet Italian sausage
  • 2 ounces calvados (apple based liqueur or similar)


Preheat the oven to 350 degrees F (175 degrees C). Heat a medium size skillet over moderate-to-high heat. Add the sausage to the heated oil and sauté until just starting to brown (about 5 minutes of cooking). Add the chopped shallots and continue cooking for an additional 5 minutes. Remove the pan from the heat and deglaze it using the calvados, scraping up any bits on the bottom of the skillet. Next, add the chopped pistachios, raisins and sage. Season with salt and freshly ground black pepper and set aside to cool in a bowl. Cut the apples in half vertically and remove the cores. Carefully hollow out most of the center of the apples using a melon baller. Save the apple 'balls' and add them to the sausage mixture. Spoon some of the sausage mixture into the hollowed-out apple halves. When all the apple halves have been stuffed, transfer the vinegar to a medium size baking dish and carefully place the stuffed apples into the pan, skin-side down. Bake the apples until they just start to soften (about 25 minutes). Top each apple half with a slice of cheese and bake until the cheese starts to melt (an extra 5 minutes). Serve warm garnished with fresh thyme leaves.

Spicy Savory Baked Apple Recipe with Rice, Italian Sausage, Nuts and Herbs


  • 1/3 cup apple cider
  • 3/4 teaspoon kosher salt
  • 1/3 cup dried cranberries
  • 1/3 cup uncooked brown rice
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup finely chopped carrot
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon dried rubbed sage
  • 3 garlic cloves, finely chopped
  • 2/3 cup good quality chicken broth
  • 3/4 cup finely chopped yellow onion
  • 4 large Rome apples (or similar), cored
  • 1/2 cup shredded Swiss cheese (or similar)
  • 3 tablespoons green onions, finely chopped
  • 1/4 cup walnuts, toasted and finely chopped
  • 1 1/2 tablespoons butter, melted and divided
  • 1 (4-ounce; 250 g) link sweet Italian sausage, casings removed


Preheat oven to 350 degrees F, (175 degrees C). Bring the chicken broth close to boiling in a large saucepan. Add the rice, stir and then lower the heat and simmer for 40- 50 minutes. Then remove the pan from from heat and let stand for 10 minutes. Add the cider and cranberries to a microwave-safe bowl and cook on a HIGH setting for 1 minute. Let stand for 10 minutes and then transfer the mixture to the rice. Then, prepare the apples slicing in half, by removing the core and center leaving a wide margin. Save the apple flesh and add to the filling. Brush the inside of each apple half with 1 tablespoon butter. Place apples on a baking sheet, and bake for about 25 minutes or until just starting to soften. Preheat your broiler or griller to a high temperature. Meanwhile, heat a large skillet to medium hot. Add the sausage and fry for 5 minutes, and then remove the sausage from pan and set aside to drain. Clean the skillet by wiping with paper towels. Then, reheat the pan and add the remaining butter. Fry the chopped apple, yellow onion, and remaining vegetable ingredients for about 4 minutes. Add the garlic and fry for an additional minute while stirring. Add sausage, onion mixture, walnuts, and all the other ingredients to complete the filling. Place equal portions of the rice filling mixture into the cavity in the apples and top with cheese. Broil or grill for 5 minutes until the cheese melts and starts to brown. Serve warm.

Spicy Savoury Beef Stuffed Apples Recipe with Sweet and Sour Sauce


  • 2 cups beef stock
  • 1 onion, finely chopped
  • 80 ml (1/3 cup) olive oil
  • 1 teaspoon ground cinnamon
  • 400 g (14 oz) lean minced beef
  • 80 g (3 oz) yellow split peas, rinsed
  • 12 granny smith or golden delicious apples, with tops sliced off and set aside

for the Sweet and Sour Sauce

  • 75 g (2 oz) sugar
  • 30 g (1 oz) butter
  • 1 pinch saffron threads
  • 80 ml (1/3 cup) white vinegar


Preheat your oven to 200 degrees C (390 degrees F). Place in a small saucepan, Cover the split peas with water in a small saucepan. Bring to the boil and then lower the heat and simmer for 35 minutes or until the split peas soften. Drain and set aside. Meanwhile, place 2 tablespoons of oil in a small frying pan and heat to medium hot, add the onion and cook for about 2-3 minutes, until the onions soften. Remove the onions and set aside. Increase the heat to high, and then add 1 tablespoon of oil. Add the beef and fry for 4-5 minutes, until the beef has browned. Remove and combine with the cooked onions and split peas. Season with salt and cinnamon. Core the apples and flatten the bases. Cut out most of the inner part of the apples using a sharp knife and spoon leaving a 1 cm (1/4 inch) perimeter. Coarsely chop the apple flesh and set aside. Spoon a portion of the meat mixture into the apples and cover with their reserved tops. Transfer the stuffed apples into a lightly greased baking dish. Sprinkle the reserved chopped apple flesh around apples. Pour the stock and 1/2 cup of water water around the apples. Drizzle a little oil over the apples. Cover the dish with foil and bake for 30-40 minutes until the apples start to soften. Then, remove the foil, and cook for an extra 10-15 minutes until apples start to brown. Meanwhile, prepare the sauce by placing all the listed ingredients with 2 tablespoons of water in a small saucepan and bring to the boil. Cook while stirring for 2-3 minutes, until the sugar dissolves and the sauce is well combined. Remove apples from the oven allow to cool. Pour over the sweet and sour sauce and serve warm as a side dish.

Sweet Stuffed Apples

Peanut Butter and Jam Stuffed Apples Recipe


For the Apples and Filling

  • 1 cup Greek yogurt
  • 1 cup creamy peanut butter
  • 2 tablespoons agave nectar
  • 1/4 cup chopped roasted peanuts
  • 2 crisp apples (various varieties suit)

For the Topping

  • 1/4 cup grape jam/jelly
  • Kosher salt to taste
  • 1 slice wholemeal or white bread, well toasted and chopped very finely


Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment or baking paper. Halve the apples horizontally, at right angles to the core. Remove the core of the apples and some of the flesh, leaving a cavity for the filling in the center. Next, combine the yogurt, peanuts, peanut butter and agave in a bowl. Spoon portions of the filling into the apple halves and place them onto the prepared baking sheet. Bake in the preheated oven until the filling is set and the apples have started to soften (about 20-25 minutes). While the apples are cooking, prepare the topping by adding the jam/jelly to a small bowl. Add some hot water, a few drops at a time while stirring until the mixture has the consistency of a syrup. Sprinkle the small pieces of toast over the top of the apples. Then, drizzle the jelly syrup on top and add a light sprinkle of salt. Serve warm with fresh whipped cream or ice cream.

Baked Apples with Nuts, Rolled Oats and Spices


  • 1/4 teaspoon salt
  • 1/4 cup rolled oats
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups apple cider
  • 1/4 teaspoon ground cardamom
  • 1/3 cup pecans, chopped medium fine
  • 1/3 cup walnuts, chopped medium fine
  • 1/4 cup firmly packed dark brown sugar
  • 4 tablespoons cold butter, diced into small cubes
  • 6 medium Pink Lady or Jazz apples, or other firm crisp variety


Preheat oven to 350 degrees F (, (175 degrees C). In a small bowl combine oats, cardamom, cinnamon, salt, sugar, pecans and walnuts. Add the butter cubes and mix to coat the nuts. Peel the upper one third of each apple. Remove the core and scoop out the center of the apply leaving the bottom intact and a perimeter about 1 cm (1/2 inch) thick. Using a small spoon add enough filling to each apple, mounding extra filling on top. Place the stuffed apples in a shallow baking dish. Pour the cider into the pan around the apples. Then, cover the dish with foil, and bake for 30-45 minutes. Remove the foil and bake for an extra 30-45 minutes, basting frequently, until the apples are soft. Serve the apples warm drizzled with the sauce from the pan. Add a scoop of whipped cream or ice cream.

Baked Apples Stuffed with Port-Laced Dates and Cinnamon


  • Olive oil spray
  • 2 tablespoons port
  • 2 tablespoons brown sugar
  • 1 cup apple juice or cider
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pitted dates, chopped
  • 2 teaspoons reduced-fat margarine
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons pine nuts, lightly toasted
  • 4 medium Granny Smith apples (or similar), cored


Mix the dates with the port in a bowl. Set the bowl aside for 2-3 hours, or overnight to infuse.
Preheat your oven to 180 degrees C (350 degrees F). Mix the soaked date mixture with the cinnamon, sugar, pine nuts, lemon rind and margarine in a small bowl and set aside. Using a sharp knife, make a shallow, horizontal cut around each apple. This prevents the skin from splitting during cooking. Place the apples in the prepared baking dish. Spoon a portion of the date mixture into the center of each apple. Pour the apple juice or cider into the pan around the apples. Next, cover the pan loosely with foil. Bake for 30-40 minutes or until apples are tender, basting the apples occasionally with the juice. Serve warm with dollops of ice cream or yogurt.

© 2016 Dr. John Anderson


Submit a Comment

  • Larry Rankin profile image

    Larry Rankin 7 months ago from Oklahoma

    Looks delicious!

  • Rachel L Alba profile image

    Rachel L Alba 7 months ago from Every Day Cooking and Baking

    Hi Dr. John, I love baked apples and what an appropriate time of the year for this hub. I just always associated baked apples with sweetness, I never thought of as a savory dish, but you have made these savory dishes look so appetizing. Thanks for sharing your recipes.

    Blessings to you.

  • pstraubie48 profile image

    Patricia Scott 7 months ago from sunny Florida

    What a lovely addition to a meal...this will be great on our Thanksgiving buffet.

    Thanks for sharing...I can almost smell them baking. Angels are on the way to you this evening. ps

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