Moogarita Berry Goat Cheese-Stuffed Baked Apples with Toasted Oat Crumble

Moogarita Berry Goat Cheese-Stuffed Baked Apples with Toasted Oat Crumble

A cozy, slightly boozy fruit-forward dessert that balances warm baked apples and tangy goat cheese with the bright, spicy, tequila-lime notes of Triple Berry Moogarita Jam. Toasted oats, brown butter, and a squeeze of lime make each spoonful layered and satisfying. Serve warm with a dollop of yogurt or ice cream if you like.

Ingredients

• 4 large Honeycrisp or Gala apples, tops trimmed and cores cored (leave bottom intact)
• 6 oz creamy goat cheese, room temperature
• 4 tablespoons Triple Berry Moogarita Jam (product link) plus 2 tablespoons more for drizzling
• 2 tablespoons honey
• 1 teaspoon fresh lime zest
• 1/4 teaspoon flaky sea salt plus extra for finishing
• 3 tablespoons unsalted butter
• 1/3 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped toasted pecans or walnuts (optional for crunch)
• 1/4 cup plain Greek yogurt or vanilla ice cream for serving (optional)
• Lime wedges for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a small baking dish large enough to hold the apples snugly.
2. Make the goat cheese filling: In a small bowl, stir together the goat cheese, 4 tablespoons Triple Berry Moogarita Jam, honey, lime zest, and 1/4 teaspoon sea salt until smooth and creamy. Taste and adjust honey or jam if you want it sweeter or brighter.
3. Prepare the apples: Stand each apple upright and use an apple corer or a small spoon to remove the core, leaving about a 1/2-inch base so the filling will sit in a cavity. If needed, shave a tiny slice from the bottom so apples sit level in the dish.
4. Stuff the apples: Spoon or pipe the goat cheese mixture into each apple cavity, mounding slightly. Place stuffed apples in the prepared baking dish.
5. Make the toasted oat crumble: In a small skillet over medium heat, melt the butter until it foams and smells nutty, about 2-3 minutes (brown butter). Add the rolled oats and toast, stirring, for 2 minutes. Remove from heat and stir in flour, brown sugar, cinnamon, and chopped nuts if using. The mixture should hold together in small clumps; if too dry, add a teaspoon of melted butter.
6. Top the apples: Divide the oat crumble evenly over the stuffed apples, pressing lightly so some crumble adheres to the goat cheese filling.
7. Bake: Pour 1/4 cup water into the bottom of the baking dish to create steam and keep apples tender. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10-12 minutes until apples are tender but not falling apart and the crumble is golden brown.
8. Finish: Remove from oven and let apples rest 5 minutes. Warm 2 tablespoons Triple Berry Moogarita Jam slightly in the microwave or in a small saucepan and drizzle over each apple. Sprinkle a pinch of flaky sea salt over the top to heighten flavor.
9. Serve: Plate one apple per person with a spoonful of Greek yogurt or a scoop of vanilla ice cream on the side. Garnish with a lime wedge for squeezing if desired.

Notes

• For a dairy-free version, use a tangy plant-based cream cheese and swap butter for coconut oil in the crumble.
• Make ahead: Prepare the goat cheese filling and crumble, then assemble apples right before baking.
• Adjust spice: Add a pinch of ground chipotle or cayenne to the crumble if you want to echo the jam’s chili background more overtly.