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Baked Apples with Cinnamon Mascarpone and Toasted Coconut - web-6

Baked Apples with Cinnamon Mascarpone

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 35 mins
  • total_time Total Time: 40 mins
  • yield Yield: 6 halves 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American

Description

These delicious Baked Apples with Cinnamon Mascarpone are topped with toasted coconut flakes for the perfect fall dessert recipe. They’re like cute little apple pies!

Scale

Ingredients

  • 1/2 cup unsweetend coconut flakes
  • 1 1/2 cup water
  • 3 apples, halved, core removed
  • 1 1/2 tablespoon butter, sliced into 6 thin pieces (keep cold)
  • cinnamon to dash
  • 8 oz. mascarpone cheese
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 325.
  2. Spread coconut flakes in a single layer on a baking sheet.
  3. Bake for 5 minutes, until slightly browned. Remove from oven, place coconut flakes on a plate and let cool.
  4. Preheat oven to 350.
  5. Place apple halves in a glass 13×9 baking dish flesh side up. Add a piece of butter into the hole of each apple where the core use to be. Add a dash of ground cinnamon to each apple.
  6. Pour the water into the baking dish. Cover with tin foil.
  7. Bake for 30 minutes. This will make the apple somewhat tender but leave them with a slight crunch still. (If you want them really tender bake for 45 minutes.)
  8. In the meantime, add mascarpone cheese, maple syrup, cinnamon, vanilla extract, and nutmeg to a small bowl. Using a spatula gently stir until all ingredients are combined. Set aside.
  9. Remove apples from the oven.
  10. Serve each apple warm with 1-2 tablespoons of mascarpone and 1 tablespoon of toasted coconut.

Nutrition

  • Serving Size: 1 apple halve
  • Calories: 298
  • Sugar: 12 g
  • Sodium: 31 mg
  • Fat: 25 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 21 mg

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