Recipe

Crunchy Baked Apples Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 11 months ago Spicy and crunchy apples, filled with a delicate mixture of nuts, oats and spices. Switch from walnuts and pecans to your preferred nuts such as almonds and hazelnuts. Serve at room temperature, Prep:10m Cook:60m Servings:6	Inmaculada
	easy crunchy fruity

Out of the oven

Sprinkled with sugar

Closer view

Drizzled with cream

Add Photos

Does this look good? Yeah! / Nope

Fans

mystic_riv

reviews

Ingredients

1/3 cup walnuts, chopped medium fine

1/3 cup pecans, chopped medium fine

1/4 cup firmly packed dark brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/4 cup rolled oats

4 tablespoons cold butter, cut into small cubes

6 medium Pink Lady or Jazz apples, or other firm baking variety

1 1/2 cups apple cider or sweet dessert wine, such as Spanish Moscatel.

Directions

Preheat oven to 350ºF.

In a small bowl combine walnuts, pecans, sugar, salt, cinnamon, cardamom, and oats. Add butter cubes and toss to combine.

Peel the top third of each apple and, using a melon baller, scoop out the stem and enough of the core so that the walls of the apple are about 1/2 in. thick. Take care, however, not to break through the bottom of the apple, or the filling will leak out when baking. Make the hole a bit wider at the top.

Using a small spoon or your fingers, generously stuff each apple; mound extra filling on top.

Put the filled apples in a 2-qt. baking dish. Pour cider or wine into the pan around the apples, cover the dish with foil, and bake 45 minutes. Remove foil and bake, basting every 15 minutes, for an additional 30 to 45 minutes, until apples are easily pierced with a sharp knife (they may split open a bit at the bottom). Serve apples drizzled with the sauce from the pan and with a scoop of vanilla ice cream or a drizzle of unsweetened light cream alongside.

Recent Gawkers