Best 8 Baked Stuffed Apples With Walnuts Recipes

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

BAKED STUFFED APPLES WITH WALNUTS

Steps:

• 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.

BAKED APPLES STUFFED WITH CRANBERRIES AND WALNUTS

Steps:

• Preheat oven to 350°F. Pierce skin and flesh of apples with fork. Place skin-side down in 13x9-inch baking dish. Set aside.
• Mix brown sugar, oats, butter and vanilla in medium bowl until well blended. Add spices; mix well. Stir in cranberries and walnuts. Fill core of each apple half with 1 to 2 tablespoons of the brown sugar mixture, spreading on top of apple. Pour cider into dish. Cover dish with foil.
• Bake 45 to 50 minutes or until apples are tender.

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

BAKED APPLES STUFFED WITH FIGS AND WALNUTS

Steps:

• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• Core apples; using a vegetable peeler, remove a 1-inch wide strip around the top of each apple; place the apples in the prepared baking dish.
• Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
• Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
• Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
• Bake the apples, basting them occasionally, with any juices that form, until tender when pierced with a metal or wooden skewer, 45 minutes to 1 hour.
• Serve warm, either plain or with heavy cream.

BAKED STUFFED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
• Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

BAKED STUFFED APPLES WITH WALNUTS OR PECANS

Steps:

• Mix chopped walnuts, or pecans and sugar in a small bowl.
• Stand cored apples on bottom of slow cooker. Spoon nut-sugar mixture into centers of apples, dividing evenly among apples.
• Sprinkle stuffed apples with cinnamon, and dot with butter.
• Add water`along side of the cooker.
• Cover, and cook on Low 3-5 hours, or on high 2 1/2- 3 1/2 hours, or until apples are tender, but not collapsing.
• Serve warm as is, or with ice cream or frozen yogurt.

SALT-BAKED STUFFED APPLES

Steps:

• Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water.
• Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop.
• Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl.
• Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil.
• Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve.