Prosciutto & Rosemary Baked Apples (Gluten Free, Paleo, AIP)

Healthy doesn't have to be complicated. While these Prosciutto & Rosemary Baked Apples use minimal ingredients and are beyond simple to prepare, they pack an elegant and flavorful bite.

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These apples rarely make it to the fridge in our house, but the leftover bites make a scrumptious on the go breakfast. They are also a great pot luck party item. Tote them in a lunchbox or pyrex dish.

Did I mention they are Gluten Free, Paleo, and AIP friendly for all my allergy and food sensitive friends? 

They can also easily be drizzled with a cannabis infused ghee or brown butter for medicated bites.

Prosciutto & Rosemary Baked Apples

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prep 5 mins
cook 20 mins
total 25 mins
yield 4 servings


  • 2 apples, cored and sliced

  • 5 pieces of prosciutto, cut in half into long strips

  • 1/2 TBS Tinstar Foods brown butter (or coconut oil for AIP), melted

  • 1/4 tsp cinnamon

  • Few sprigs of fresh rosemary, chopped


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Wrap each apple slice with prosciutto and place on baking sheet.

  2. Combine brown butter and cinnamon in a small bowl and brush onto apples, reserving half for later.

  3. Bake for 10 minutes. Remove, flip, and brush with remaining brown butter mixture. Sprinkle with rosemary. Bake an additional 10 minutes until apples are cooked and prosciutto is crispy.

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