Tell me that raw, uncooked wheat is just as healthy as processed and cooked wheat. I'll wait.

Cooking makes some things edible that weren't before. Just because it doesn't work on an apple in the way you are imagining doesn't mean much.

I'll also note that many folks think of baked apples as sugar-laden desserts and fresh apples as eaten plain. Nevermind that folks add apples to savory rice dishes and nevermind that folks dip fresh apples in caramel sauce. You need more than the descriptions of "baked" and "raw" to denote health.

Depends on fruit/vegetable. Some have nutrients that are easily destroyed by heat, but some have nutrients that are easier absorbed after light heating, or problematic compounds removed during cooking.

That is why we have recipes for both variants, so I would say do both.

Both ways of preparation have their merit.

BTW, enjoyability is an important and underestimated factor in nutrition. (Unfortunately abused by the food industry.)

And raw potato vs cooked potato?

Define "healthy."

Clarify what you become deficient in by consuming a cooked apple.

This frankly reeks of naturalistic fallacy.