Breakfast Baked Apples

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I enjoy these baked apples any time of day. They’re rich-tasting with or without the butter.


  • 6 large baking apples (Rome, Pink Lady, or McIntosh are my favorites)
  • 2 cups cider (fresh-pressed, if possible)
  • Cinnamon for sprinkling
  • 4 tablespoons (½ stick) butter, cut into 6 pats (optional)
  • 2 teaspoons vanilla extract
  • 3 cups plain nonfat yogurt
  • 2 tablespoons honey
  • 1 teaspoon cinnamon


  1. Preheat the oven to 425°F. Cut a 1-inch top off each apple, and core the apples. Arrange the apples cut side up in a glass baking pan 2 or 3 inches deep and large enough to hold the apples in a single layer. Pour the cider over the apples. Sprinkle each apple with cinnamon. If desired, top each apple with a pat of butter. Pour ¼ teaspoon vanilla extract on top of each apple and pour the remaining ½ teaspoon into the cider in the pan. Cover tightly with foil.
  2. Bake for 30 minutes, then uncover and baste. Replace the foil and continue baking for 15 to 30 minutes, until cooked to the desired softness.
  3. Combine the yogurt, honey, and cinnamon, transfer the apples to individual bowls, and top the apples with the yogurt mixture.