Baked apples with walnuts and cinnamon
Whole apples filled with walnuts, honey and cinnamon and baked until spoon-soft. Ten minutes of prep, gluten-free.
Ingredients
- 4 medium firm apples about 180 g each, such as Braeburn, Jonagold or Granny Smith
- 50 g walnuts chopped (a scant 1/2 cup)
- 2 tbsp honey 42 g
- 1 tsp ground cinnamon 2.6 g
- 15 g butter 1 tbsp, cut into 4 pieces
- 100 ml water
- Optional: a pinch of ground cloves or cardamom a little grated lemon zest
- To serve optional: Greek yogurt
Instructions
- Heat the oven to 180°C (160°C fan).
- Core the apples with an apple corer or a small knife, leaving the bottom 1 cm in place so the filling stays inside. Widen the opening at the top to about 3 cm. With the tip of the knife, score a thin line through the skin around the middle of each apple so it does not burst.
- Mix the walnuts, honey, cinnamon and any optional spices in a small bowl.
- Stand the apples in a small baking dish. Press the filling into the cavities and pile the rest on top. Put a piece of butter on each apple and pour the water into the dish.
- Bake for 35-45 minutes, spooning the juices over the apples once or twice. They are ready when a skewer slides in easily but the apples still hold their shape. If the walnuts darken too fast, cover the dish loosely with foil.
- Let them rest for 5 minutes and serve warm, with the juices from the dish spooned over.