Hands-on Time
10 Mins
Total Time
17 Mins
Serves 4 (serving size: 1 stuffed apple)

If you have cooked einkorn berries on hand or in your freezer, this breakfast treat is weekday-doable. You can also use cooked wheat berries, spelt, rye berries, Kamut, or farro. Raise your hands and say hallelujah: The microwave turns what’s usually a 1-hour cooking process into a no-sweat 5-minute walk in the park. To make ahead: Microwave-cook stuffed apples as directed, cover, and refrigerate. In the morning, heat each apple “to order” for 1 to 2 minutes in the microwave. This satisfying breakfast dish is a perfect way to showcase fall’s ripest and most delicious apples but could also be enjoyed as a healthy dessert option.

How to Make It

Step 1

Using a paring knife and/or melon baller, hollow out apples, cutting to but not through bottom end and leaving a 1/3-inch-thick shell.

Step 2

Combine einkorn, sugar, cherries, walnuts, and salt in a small bowl. Divide mixture among apples, packing to fit. Place apples in a microwave-safe small, deep glass or ceramic baking dish. Pour 1/4 cup water into bottom of dish. Top each apple with 1 teaspoon butter.

Step 3

Cover baking dish tightly with plastic wrap; pierce twice with the tip of a knife to vent. Microwave at HIGH 5 minutes. Let stand 2 minutes before serving. Discard water.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice