Baked apples with walnuts, raisins and honey
A dessert that takes a quarter of an hour of work and scents the whole house: whole apples hollowed from the top, filled with walnuts, raisins and honey with cinnamon, baked until tender. Served warm with yogurt or cream they are dessert; cold, with porridge, breakfast. No sugar beyond the honey.
Your own work in that: 15 min.
- Coring and filling 15 min
- Baking 35 min
Step by step
0 / 5 doneCore the apples
Heat the oven to 190 °C. Wash the apples, don't peel. From the stalk end cut out the core with a small knife and hollow a 3 cm wide cavity with a teaspoon, without piercing the base: the base holds the filling and the syrup. Score the skin around the middle so the apple doesn't burst.
Ingredients: 4 pcs apples · 50 g walnuts · 40 g raisins · 3 tbsp honey · 30 g butter · 1 tsp cinnamon · ½ pcs lemon, juice · 100 ml water
TipFirm, tart varieties hold their shape. Soft, sweet dessert apples collapse into purée after 20 minutes.
A cavity from the top, the base staysMix the filling
Chop the walnuts coarsely. Mix with the raisins, 2 tablespoons of honey, half the butter and the cinnamon into a sticky mass. Splash the insides of the apples with lemon.
Walnuts, raisins, honey, butter, cinnamonFill
Press the filling into the apples with a teaspoon, heaped. Stand the apples snugly in an ovenproof dish, put a piece of the remaining butter on each, pour the water and the rest of the honey into the bottom.
Heaped, butter on top, water in the dishBake
Bake 30–35 minutes at 190 °C, until the apples are tender when pierced and the skins wrinkled. Halfway through, baste with the syrup from the dish.
TipWrinkled skin and a slight split are the signs of readiness. Very large apples need 10 minutes more.
Skins wrinkling, syrup bubblingServe warm
Lift onto plates, spoon over the syrup from the dish, add a spoon of yogurt or cream. Baked apples keep up to 3 days in the fridge; cold, they go well with porridge in the morning.
Ingredients: 200 g Greek yogurt or cream
Syrup from the dish, yogurt beside
Before you start
With curd cheese
A filling of 100 g curd cheese beaten with a spoon of honey and an egg yolk, walnuts on top. The filling breakfast version.
With oats
Add 2 tablespoons of rolled oats and one more tablespoon of butter to the filling: it turns into a streusel.
Without an oven
In a pot with 2 cm of water, covered, about 20 minutes over low heat, until the apples are tender. The syrup won't caramelise, but the filling tastes the same.
