Stuffed Baked Apple Halves with walnuts, brown sugar and cinnamon, in a rich buttery sauce that has a hint of maple syrup, a true Fall delicacy to lick your fingers clean. Super simple, but so flavourful, these oven-baked apples are the best dessert one can get. It’s a fantastic Thanksgiving dessert that kids and grown-ups will adore.
With Autumn in full swing, and an abundance of seasonal fruit and vegetables, it’s time we got baking with the fresh produce we have. I know that the humble apple is available in any shop all year round nowadays, but don’t you think it tastes better in Autumn? I think it does.
Every season has its own magic, but there is something about Fall that makes is so special. I wish l were in the countryside at this time of the year so l can hand pick myself all these beauties. There are lots of different apple varieties to choose from, so just choose the ones you like best. Baked in the oven, they all taste so good, trust me.
It’s a cheap treat that is super easy to make, and you don’t need to worry much about calorie intake. If your sweet tooth is craving some yummy stuff, these simple baked apples are all you need. And you don’t need to buy the biggest and the most beautiful apples in the supermarket. The truth is, those perfectly beautiful apples are actually the least healthy.
And if you have lots of apples around, why not bake this Easy Apple Pie Recipe from Scratch? Or perhaps a good old Apple and Plum Crumble? For a vegan treat, I highly recommend these Easy Mini Apple Pies, they taste just like the real deal. And in time for Halloween, my Trick-Or-Treat Red Candy Apples are just perfect.
HOW TO MAKE STUFFED BAKED APPLE HALVES
The prep is minimal, and it only takes about 5 minutes or so, nothing complicated at all. If you don’t want to half the apples, just core them, and stuff following the same instructions.
- cut the apples in half, and core
- arrange the halves onto an oven-proof dish
- in a bowl, add the chopped walnuts, brown sugar, cinnamon, maple syrup and melted butter, and mix well
- stuff each apple half with the walnut mixture, then add cornflour water to the dish
- cover the dish with kitchen foil and bake at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, then uncovered for a further 25-30 minutes or until the apples are soft, but still holding their shape well
Once the apples are baked, the sauce is slightly thicken and has the wonderful juices and flavours released but apples and walnut filling. It’s not compulsury to use the cornflour, but it’s important to add water so that the apples don’t stick to the dish and brown too quickly before they soften.
What to serve with baked apples
These delicious baked apples already have a sauce which can be poured over when serving them. It’s such a flavourful caramel sauce with a delicate apple flavour. And it’s all made at without any extra prep or effort.
But if you want to take these baked apples to the very next level, serve them with a nice vanilla ice cream in order to get a complete restaurant-style dessert. Whoever said that apples are boring?
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Stuffed Baked Apple Halves with walnuts and cinnamon, in a rich buttery sauce that has a hint of maple syrup, a true Fall delicacy to lick your fingers clean. Super simple, but so flavourful, these baked apples are the best dessert one can get.
- 3 apples
- 1/2 cup chopped walnuts
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/4 cup melted butter
- 3 tbsp brown sugar
- 1 tbsp corn flour (optional) (cornstarch)
Cut the apples in half and core, then arrange them into an oven-proof dish.
In a small bowl, combine the chopped walnuts, cinnamon, brown sugar, maple syrup and melted butter.
Stuff the apples on the mixture, then place them on an oven-proof dish. Divide the filling evenly between each half.
Mix the corn flour with a cup of water, and add it to the dish (if not using corn flour, just add the water), then bake in the preheated oven at 200 degrees C (390 degrees Fahrenheit) covered with a kitchen foil for 20 minutes, then uncovered for a further 20-30 minutes or until the apples are tender, but still holding their shape.
Serve either warm or cold with the caramel sauce left in the dish after baking.