Stuffed Baked Apples with Walnuts is my mom's French recipe.
Easy and quick, this fall dessert will leave an impression!
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TL;DR
My mom used to prepare this fall dessert almost every Sunday.
As a child, I didn't particularly like it, but nowadays, I adore this dessert, especially with some ice cream.
Yet, whole baked apples are also a healthier dessert if you skip the ice cream and enjoy your baked stuffed oven apple on its own.
These baked apples are stuffed with walnuts, seasoned with cinnamon, and enriched with butter so that the apples don't get too dry during the baking process.
Besides that, I like to sprinkle some brown sugar over the apples before the baking process in the oven.
How to make it?
Step 1
Wash apples, cut off the apple cap, remove the core.
Step 2
Crush walnuts and mix cinnamon and brown sugar into it.
Step 3
Stuff the apples and place some butter over each.
Close the apples with the cap, Bake!
📖 Recipe
Stuffed Baked Apples with Walnuts Recipe
Ingredients
- 4 Apples *see Notes
- ½ cup Walnuts
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Cinnamon Ground powder
- 4 Tablespoon Butter 1 Tbs per apple
- ¾ cup Water
Instructions
- Wash your apples well. Cut off the top part of the apples and keep it aside (don't throw it out; this is your cap!).4 Apples
- With a corer, remove the inner seed pod of the apple. Keep the apples aside.
- Crush/cut the walnuts roughly.½ cup Walnuts
- Place walnuts into a bowl and add the sugar and cinnamon powder. Mix well.1 Tablespoon Brown Sugar, 1 Teaspoon Cinnamon Ground
- Preheat oven to 180 Celsius/ 350 Fahrenheit.
- Place the apples into an ovenproof bowl. Stuff the apples with the walnut mixture.
- Add approx. 1 tablespoon of butter on each apple. Close the apple with the “apple lid” (top apple piece).4 Tablespoon Butter
- Pour water into the baking dish.¾ cup Water
- Bake apples at 180 Celsius/ 350 Fahrenheit until tender for about 25-30 minutes. The bigger the apple, the longer they need to bake to get tenderly cooked.
- Serve hot or cooled with the syrup sauce that has formed at the bottom of the dish.
Notes
- Use only organic, untreated apples for this recipe because we are not peeling the skin, and you don't know what they spray (or what wax they use) on your store-bought apples.
- You can make these stuffed baked apples healthier by omitting the butter. To make it low carb, skip the sugar. For a perfectly balanced French-style recipe, recreate it as I mentioned in the recipe card.
Equipment
- 8" Chef Knife
- 9 x 13" Rectangular Baking Dish
Nutrition
Tips
To prepare this quick and easy apple dessert, you will need only an oven proof/casserole dish and an apple corer.
Eventually, I saw my grandmother preparing the same stuffed baked apples by cooking them on the stove covered instead of baking them in the oven.
However, baking the apples turns out way better because the apples get cooked evenly on all sides under the oven heat.
Types of Apples to Use
Pick apples that will stay firm after baking and don't get mushy.
They can be tart too so that the apples can balance the flavor with the brown sugar, nuts, and cinnamon.
Choose one of the following apple varieties to prepare these stuffed baked apples:
- Pink Lady
- Boskop
- Gala
- Empire
- Gravenstein
- Ingrid Marie
- Jonathan
- Pippin
- Braeburn
- Jonagold
- Cortland
- Lodi
- Idared
- McIntosh
- Paula Red
- Golden Delicious
- Granny Smith
- Winesap
Storing
Leftovers can be stored in an airtight container in your refrigerator cooled for up to 6 days.
To warm them up again, place them in a baking dish to gradually reheat in the oven or in a microwave-safe container to reheat in the microwave.
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