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–+ servings
Ebonie Garnica

Baked Apples With Homemade Butter For Full GAPS

Whole apples filled with homemade butter and cinnamon, baked at 375°F with half an inch of water until fork-tender. A simple Full GAPS fruit dish, with homemade ghee and cultured sour cream options.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 apples
Course: Dessert, Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ripe cooking apples
  • 6 tablespoons homemade butter Or the same amount of homemade ghee; one tablespoon per apple.
  • pure ground cinnamon For sprinkling.
  • filtered water To a depth of 1/2 inch in each dish; this depth does not double at 2×.
  • homemade 24-hour sour cream Optional, for serving after this dairy food is introduced.

Equipment

  • Glass or enameled baking dish Enough room for six apples upright in one layer.
  • Apple corer or paring knife Keep the bottom of each apple intact.
  • Tablespoon measure, fork, and broad serving spoon

Method
 

  1. Heat the oven to 375°F. Choose a glass or enameled baking dish that holds the apples upright in one layer.
  2. Remove the cores with a paring knife or an apple corer, keeping the bottom of each apple intact. Do not push a corer straight through the base. Remove the seeds and firm core from the hollow.
  3. Stand the apples in the dish. Put one tablespoon of homemade butter, or ghee, into each hollow. Sprinkle cinnamon over the tops.
  4. Pour filtered water into the bottom of the dish to a depth of 1/2 inch.
  5. Bake for about one hour. Begin checking at 45 minutes, then add time in 15-minute intervals as needed. Remove the apples when the flesh is soft and easily pierced with a fork.
  6. Serve warm, spooning the buttery juices over the apples. Add a little homemade cultured sour cream if desired and already introduced.

Notes

Use six tablespoons homemade butter for six apples, one tablespoon per apple. The same amount of homemade ghee is another filling option. Keep the apple bases intact when coring.
375°F oven. The card estimates 15 minutes preparation, 60 minutes cooking and 75 minutes total. Begin checking at 45 minutes, then add 15-minute intervals until fruit is soft and easily pierced with a fork; size and firmness can extend the cooking time.
Add filtered water to a depth of 1/2 inch in each baking dish. This is a pan depth, not a fixed water volume and not a scalable ingredient amount. For 2×, use 12 apples and 12 tablespoons butter, with enough dishes to hold apples upright in one layer. Keep water 1/2 inch deep in each dish.
Optional: add the linked homemade cultured sour cream at serving after dairy introduction. This whole, skin-on apple recipe is a Full GAPS fruit dish. Stage 5 Intro uses a separate peeled, stewed apple purée; this is not that recipe. The fruit-and-fat preparation can fit More-Plant Full GAPS after ingredients are introduced.
The same ingredients can be baked as sliced apples in about 20–30 minutes; check for softness. The main instructions and estimated card time are for whole apples.
Refrigerate leftovers covered within two hours and use within three to four days, or freeze. Keep the cultured topping separate and add after reheating the apples in a covered oven-safe dish until hot through.

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