Introduction
Baked apples have graced American tables since colonial times, when settlers adapted European cooking methods to the abundant apple harvests of the New World. This simple yet satisfying dessert gained popularity during the Great Depression as an affordable treat that made the most of available ingredients. Today, this updated version elevates the classic with premium ingredients like local honey and toasted walnuts, while maintaining the heartwarming essence that has made it a fall favorite for generations. Traditionally served after Sunday dinners or during autumn harvest celebrations, this dessert captures the essence of seasonal cooking at its finest.
Ingredients
• 6 large Honeycrisp or Granny Smith apples (about 3 inches in diameter)
• 1 cup walnuts, toasted and finely chopped
• ½ cup packed dark brown sugar
• 4 tablespoons unsalted butter, softened
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ½ cup apple cider or water
• 2 tablespoons pure maple syrup (optional, for drizzling)
Step 1:
Preheat oven to 375°F (190°C).
Step 2:
Using an apple corer, remove the core from each apple, leaving about ½ inch at the bottom intact to hold the filling.
Step 3:
In a medium bowl, combine chopped toasted walnuts, brown sugar, softened butter, cinnamon, nutmeg, and salt. Mix until well combined.
Step 4:
Place apples in a large baking dish, ensuring they stand upright. Fill each apple cavity with the walnut mixture, pressing gently to compact.
Step 5:
Pour apple cider or water into the bottom of the baking dish around the apples.
Step 6:
Bake for 40-45 minutes, or until apples are tender when pierced with a knife but still holding their shape.
Step 7:
If using maple syrup, drizzle over apples during the last 5 minutes of baking.
Q: Can I prepare these apples in advance?
A: Yes, you can prepare the filling and core the apples up to 24 hours in advance. Store separately in the refrigerator and assemble before baking.
Q: Why are my apples splitting while baking?
A: This usually happens when the oven temperature is too high or the apples are overcooked. Ensure proper temperature and cooking time.
Q: Can I freeze these baked apples?
A: While possible, freezing is not recommended as the texture can become mushy when thawed.
• Choose firm, fresh apples of similar size for even baking.
• Pecans can be substituted for walnuts.
• Light brown sugar may be used in place of dark brown sugar.
• Recipe contains tree nuts (walnuts) and dairy (butter).
• For dairy-free version, substitute coconut oil for butter.
• Select apples with flat bottoms to prevent rolling during baking.
Serve warm, spooning any pan juices over the apples. Can be topped with vanilla ice cream or whipped cream if desired.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in microwave for 1-2 minutes before serving.
Toast walnuts while preheating the oven. Core and prepare all apples before making filling to prevent butter from hardening.
- Don't make the bottom hole too large when coring apples to prevent filling from leaking
- Choose apples of similar size for even cooking
- Test apple tenderness by inserting a knife into the side, not the filled center
Replace walnuts with pecans or almonds, or make gluten-free by ensuring all ingredients are certified gluten-free. For dairy-free version, substitute coconut oil for butter.
Serve with vanilla ice cream, whipped cream, or warm custard. Pairs well with hot apple cider or spiced tea.
Best made in fall when apples are in peak season, though available year-round.
Contains tree nuts (walnuts) and dairy (butter). Can be made dairy-free with coconut oil substitution.
