Baked Apples

These Baked Apples are a cozy, fall dessert (or delicious homey breakfast!) Filled with toasted nuts and dates, dried cherries, cinnamon, and orange zest, they are maple-sweetened with no refined sugar! This baked apples recipe is vegan and gluten-free.

this recipe!

Tender Baked Apples with a gooey, flavorful center are like eating apple pie and pecan pie in one bite.  Lightly sweetened with maple syrup and dates, these are good for breakfast or dessert.  My mom makes these apples for holiday breakfasts when you just want something light yet homey and special.  You can prepare apples a day ahead and bake the next day.  They are perfect with a little ice cream, whipped cream or greek yogurt.

Our favorite Baked Apples Recipe!

These baked apples have so much flavor! Pecans and walnuts are toasted first for added depth.  Dates and dried cherries are pulsed in the food processor along with the nuts just enough to bring it together.  Toasted fennel seeds, cardamom, cinnamon and nutmeg combine to create lively complexity.  Orange peel and ginger give a bright zesty balance.

 Baked Apples Ingredients

• Apples- choose apples with a softer consistency
• Pecans and walnuts
• Prange zest & orange juice
• Dried cherries
• Dates
• Spices: Cinnamon powder, Fennel seeds or powder, Cardamom powder, fresh grated nutmeg
• Fresh ginger root, grated
• Pure maple syrup

The Best Apples for Baked Apples!

There are so many apple varieties available these days! Good baking apples work well here. You want the apple to get soft and break down a bit.

• Honey crisp
• Gala
• Johnathan
• Braeburn
• Fuji
• Pink lady
• Granny Smith

How to make Baked Apples

Step 1: Toast. Toast nuts in a preheated oven at 350°F for 8-10 minutes.

While they are baking, toast whole fennel seeds in a dry skillet until just slightly color and smell fragrant.

Step 2: Grind. Coarsely grind the fennel by hand or in a spice grinder.

Gather spices, zest orange and grate ginger.

Step 3: Pulse. In the food processor pulse together toasted nuts, orange zest, dried cherries, dates, cinnamon, fennel seed, cardamom, nutmeg and ginger.

It’ll just take about 6-8 pulses; you want the pieces to be coarsely chopped, keeping the texture.

Step 4: Combine. Add orange juice and maple syrup and pulse 2 -3 times just to incorporate.

Step 5: Core the apples.  The easiest way to do this is with an apple corer. Alternatively, you can hollow them out with a knife, just enough to remove the entire core.

Step 6: Stuff. Eyeball the mixture, dividing it into 6 clumps.  Squish and roll together and push into the cored apples.

Step 7: Place stuffed apples in an oiled baking dish (coconut oil is nice here).

Step 8: Bake. Place in oven, covered with foil at 350 for 45-70 minutes.  Baking until tender.The baking time greatly depends on the type of apple you use.

Serving Suggestions

• Serve as a dessert with ice cream or whipped cream.
• Serve as a brunch or breakfast entree with creamy vanilla yogurt
• Serve as an afternoon snack with chai tea.

Storing Baked Apples

The baked apples keep up to 4 days in the fridge and can be reheated.

Hope you give this recipe for Baked Apples a try!  Let us know what you think in the comments below.

~Tonia

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Baked Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6 apples 1x
• Category: Dessert, fall dessert, Brunch recipe, apple recipe,
• Method: Baked
• Cuisine: American
• Diet: Vegan

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Description

These Baked Apples are a cozy, fall dessert (or delicious homey breakfast!) Filled with toasted nuts and dates, dried cherries, cinnamon, and orange zest, they are maple-sweetened with no refined sugar! This baked apples recipe is vegan and gluten-free.

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Ingredients

Units USM Scale 1/2x1x2x

• 1 1/2 cups nuts: combination of pecans and walnuts
• 1 tsp freshly grated orange zest
• 1/4 cup dried cherries
• 1/4 cup pitted dates (medjool are recommended)
• 2 tsp cinnamon powder
• 2 tsp whole fennel seeds (toasted and lightly ground)
• 1 teaspoon cardamom powder
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fresh ginger, grated
• 2 tablespoons orange juice or water
• 1/4 cup maple syrup
• 6 medium-sized apples- Honey Crisp, Gala, Johnathan, Braeburn, Pink lady

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Instructions

1. Toast nuts in a preheated oven at 350 F for 8-10 minutes.
2. In the food processor pulse together pecans, walnuts, orange zest, dried cherries, dates, cinnamon, fennel seed, cardamom, nutmeg and ginger.  It’ll just take about 6-8 pulses, you want the pieces to be coarsely chopped, keeping the texture.
3. Add orange juice and maple syrup and pulse 2 -3 times just to incorporate.
4. Core the apples.  The easiest way to do this is with an apple corer.  Alternatively, you can hollow them out with a knife, just enough to remove the entire core.
5. Stuff the apples. Eyeball the mixture, dividing it into 6 clumps.  Squish and roll together and push into the cored apples.
6. Place stuffed apples in an oiled baking pan (coconut oil is nice here).
7. Bake. Place in oven, covered with foil.  350F for 45-70 minutes.  The baking time greatly depends on the size and type of apple you use. Bake until apples pierce easily with the tip of a knife.

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Notes

Leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in a microwave or 350F oven. Serve with ice cream.

Nutrition

• Serving Size: 1 apple
• Calories: 330
• Sugar: 29.4 g
• Sodium: 4.2 mg
• Fat: 20.1 g
• Saturated Fat: 1.8 g
• Carbohydrates: 40.9 g
• Fiber: 8.1 g
• Protein: 3.3 g
• Cholesterol: 0 mg