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Citrus Apple Bake

Photograph of a red and yellow Jonagold apple sitting on a pile of similar apples.

Photograph of a red and yellow Jonagold apple sitting on a pile of similar apples.

This tastes like delicious, sweet, flavorful pie filling but with a mild impact on blood sugar (probably medium to low glycemic). It is delicious warm, and perhaps even better cold. Once cooked, the flavor can improve over several days of refrigeration as the oils from the zest continue to be released.

Using a sweet variety of apples such as Fugi (not Granny Smith!) allows this to be a low (or even no) sugar added recipe. This is because this recipe uses the apples as the source of sweetness and then uses the lemon as the source of tartness, rather than using the apples as the source of tartness and then adding sugar for sweetness as happens in so many recipes. Apples are actually a low glycemic fruit with lots of soluble fiber making them a much healthier source of sweetness. The small amount of honey in this recipe is used primarily for its flavor and can be omitted if desired.



  • Zest, juice, and pulp from one large lemon
  • Zest, juice, and pulp from one medium to large orange
  • 1 Tbl honey (optional)
  • 8 to 10 apples (cored and chopped into quarter inch cubes)
  • Light dusting cinnamon



  1. Zest then juice lemon and orange into a large glass baking dish and mix in honey.
  2. Chop the apples into quarter inch cubes.
  3. Put the apples in the baking dish, lightly dust with cinnamon, and stir.
  4. Bake loosely covered at 425F for about 45 min to an hour, stirring once halfway. When stirring check how moist the apples are and adjust covering accordingly. There should be some liquid in the apples.
  5. Enjoy!



  • Peeled apples loose moisture more quickly, so if you peel them, cover them well.
  • This dish would be tasty if done with other sweet fruits like pears or perhaps even peaches.

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Awesome Kat
Awesome Kat

So yummy!