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Happy Heart's Fresh-Picked Apple Recipes

Now that you know how healthy apples are, you'll want to enjoy them more often! And with apple harvest time upon us, it's the perfect time to get fresh, crunchy apples right from the tree. Here are three recipes that will fill your kitchen with the scent of apples and cinnamon while giving you alternatives to calorie-laden traditions like apple pie. Enjoy!

Microwave Baked Apple Slices

Serves 4
This dish is so easy, you can serve it as a side dish with dinner or even as a quick dessert.


Vegetable oil spray
1 pound unpeeled apples, cored and cut into ½-inch wedges
1 ½ tablespoons sugar
1 tablespoon light tub margarine
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract

Cooking Instructions

Lightly spray a 9-inch glass baking dish with vegetable oil spray. Arrange the apples in the dish. Cover with plastic wrap. Microwave at 100 percent (high) for 2 1/2 minutes, or until just tender. Remove from the microwave. Add the remaining ingredients, stirring until the margarine is completely melted.

Nutrition Analysis (per serving)

89 Calories
1.5 g Total Fat
0.0 g Saturated Fat
0.0 g Trans Fat
0.5 g Polyunsaturated Fat
0.5 g Monounsaturated Fat
0 mg Cholesterol
24 mg Sodium
21 g Carbohydrates
3 g Fiber
17 g Sugar
0 g Protein

Dietary Exchanges
1 fruit, 1/2 other carbohydrate

This recipe is reprinted with permission from The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

Apple and Cherry Crumble

Ingredients for the fruit

Cooking spray
5-6 fresh apples (or pears)
1 cup dried cherries
Zest of one lemon
½ cup apple or pear juice
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 tablespoon flour
Ingredients for the topping
1 cup vanilla granola
3 tablespoons flour
½ cup brown sugar
¼ cup sliced almonds
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ cup trans fat free margarine spread

Cooking Instructions

Preheat the oven to 375°F. Lightly spray a 9-inch baking dish with cooking spray. Line a rimmed baking sheet with aluminum foil and set aside. Peel and core the apples and cut them into chunks. Add the cherries, lemon zest, apple juice, honey, flavorings, spices, and one tablespoon of flour to the fruit and stir to mix everything well. Place the fruit in the prepared baking dish.

For topping, place the granola, flour, brown sugar, almonds, and spices in a large mixing bowl and toss them together lightly. Add the margarine spread and use your hands to work the spread into the dry ingredients until blended but crumbly. Spread the topping over the apples. Place the dish on the foil-lined baking sheet and bake the crumble for 30-35 minutes, until the top is golden brown and the juices are bubbling and translucent. Serve warm.

Nutrition Analysis (per serving)

289 Calories
4 g Total Fat
0.0 g Saturated Fat
0.0 g Trans Fat
1.0 g Polyunsaturated Fat
2 g Monounsaturated Fat
0 mg Cholesterol
69 mg Sodium
62 g Carbohydrates
6 g Fiber
41 g Sugar
3 g Protein

Dietary Exchanges
2 fruit, 2 other carbohydrate, 1 fat

Recipe courtesy of the American Heart Association.

Carrot-Apple Muffins

Serves 12


Vegetable oil spray
1 ½ cups all-purpose flour
1 large Granny Smith apple (about 4 ounces), peeled and shredded
1 large carrot (about 4 ounces), shredded in short strands
½ cup sugar
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup pineapple juice
1 large egg
2 tablespoons of canola oil
1 teaspoon vanilla extract

Cooking Instructions

Preheat the oven to 375ºF. Lightly spray two 6-cup muffin pans with vegetable oil spray.

In a medium bowl, stir together the flour, carrot, apple, sugar, brown sugar, cinnamon, pumpkin pie spice, baking powder and baking soda.

In a small bowl, stir together the pineapple juice, egg, oil and vanilla extract. Pour the liquids into the dry mixture. Stir until just combined. Spoon the batter into the pan, distributing evenly.

Bake for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool on a cooling rack for at least 5 minutes before serving.

Nutrition Analysis (per serving)

134 Calories
2.5 g Total Fat
0.5 g Saturated Fat
0.0 g Trans Fat
1.5 g Polyunsaturated Fat
0.5 g Monounsaturated Fat
26 g Carbohydrates
1 g Fiber
0 mg Cholesterol
2 g Protein
59 mg Sodium
Dietary Exchanges
1 ½ starch

This recipe is reprinted Copyright © 2006 by the American Heart Association.

Above content provided by Beth Israel Deaconess Medical Center. For advice about your medical care, consult your doctor.

Posted October 2010

Contact Information

CardioVascular Institute at
Beth Israel Deaconess Medical Center
330 Brookline Avenue
Boston, MA 02215