Prep 10 mins
Cook 50 mins
Recipe from the Williams-Sonoma website. These baked apples are a great dessert but I imagine would also be good served for breakfast or a nice weekend lunch on a cold fall or winter day. Enjoy!
- 1⁄4 cup chopped walnuts
- 4 good-quality red apples, such as Fuji, Braeburn, McIntosh, Rome Beauty
- 1⁄4 cup firmly packed brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup honey
- 1⁄2 cup apple juice
- Preheat an oven to 350ºF.
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
- Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
- In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
- In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
- Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.
So easy and yummy. A great comfort food dessert. I love baked apples and this recipe has just the right amount of sweetness. Thanks for sharing! Made for PAC Spring 2009.
This desert is great and easy to make! I used Fuji apples and I divided the recipe in half. Loved the flavor. Made for the Potluck tag - February 2009.