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Whole apples bake around a maple-sweetened walnut and oat filling. Cinnamon flavors the tender fruit, and the dish juices become a simple sauce to spoon over each serving.
Ingredients
- 4 medium firm apples
- 40 g chopped walnuts
- 30 g rolled oats
- 3 tbsp maple syrup
- 25 g softened butter
- 1 tsp ground cinnamon
- 60 ml water
Method
- Heat the oven to 180°C. Remove the core from each apple from the top, leaving about 1 cm of flesh intact at the base so the filling stays inside. Widen each cavity slightly with a small spoon.
- Mix walnuts, oats, maple syrup, butter and cinnamon in a bowl until evenly combined.
- Stand apples upright in a snug baking dish about 20 cm square. Divide the filling among the four hollows without packing it tightly.
- Pour water around the apples. Cover loosely with foil and bake for 25 minutes.
- Uncover and bake for another 10–20 minutes until the apples are tender when pierced at the side and the oat topping is golden. If the nuts brown too fast, cover loosely again.
- Rest 5 minutes. Serve one apple per person with a spoonful of the warm cooking juices. The apples should be tender but still hold their shape.
- Refrigerate cooled leftovers covered within two hours for up to three days. Rewarm covered until hot throughout, adding a spoonful of water to the dish if dry.
Leave the bottom intact
A closed base holds the filling and juices. Use a spoon to widen the hollow without cutting through the apple.
Choose firm apples
Firm baking apples are easier to serve whole. Their exact cooking time depends on size and variety, so check tenderness rather than relying only on the clock.
Protect the nuts
The filling should turn golden, not dark brown. Loosely replace the foil if the apples need longer after the topping has colored.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Rest 5 minutes. Serve one apple per person with a spoonful of the warm cooking juices. The apples should be tender but still hold their shape.
- How should I store leftovers?
Refrigerate cooled leftovers covered within two hours for up to three days. Rewarm covered until hot throughout, adding a spoonful of water to the dish if dry.
