Baked Apples with Walnuts and Cider

Ingredients

• 15 g (2 tablespoons)chopped walnuts
• 14 g (1 tablespoon)salted butter
• 2apples (such as Honeycrisp)
• 1.3 g (1/2 teaspoon)ground cinnamon
• 12.5 g (1 tablespoon)granulated sugar
• 80 ml (1/3 cup)hard apple cider

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Core the apples

   Remove the cores from both apples and arrange the apples in a deep, ovenproof dish or an aluminium pie plate.

3. 3

   Add the cider

   Pour the hard apple cider over the apples, then sprinkle the sugar and cinnamon on top.

4. 4

   Fill the centres

   Put 1 tablespoon of chopped walnuts in the centre of each apple and top each with 1/2 tablespoon of butter.

5. 5

   Bake the apples

   Bake for 50 minutes to 1 hour.

6. 6

   Serve with sauce

   Serve the apples in individual bowls or on plates, spooning the sauce over them to finish.

What are baked apples?

Baked apples are whole apples cooked until tender, often with a filling or sweet seasoning. They are a familiar home dessert in many apple-growing cuisines, though this recipe does not point to one particular regional tradition.

Here, walnuts add a crisp, nutty centre, while hard cider, cinnamon and a little sugar create a fragrant sauce as the fruit bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 279 calories, 3g protein, 38g carbs, 15g fat.

The apples and sugar provide most of the carbohydrates, while the butter and walnuts contribute most of the fat; the walnuts provide some of the protein. At 279 kcal per serving, you could balance the dessert with plain yoghurt alongside it rather than adding another sweet topping.

Choosing the apples

Firm apples: Honeycrisp is the suggested choice, but another firm variety that holds its shape during baking can also work.

Even sizing: Apples of similar size are likely to soften at a similar rate, making it easier to judge when both are ready.

Getting the filling right

Core carefully: Remove the core while leaving the apple intact enough to hold the filling and cider.

Walnut centres: Divide the chopped walnuts between the apples, then top each with half a tablespoon of butter so the filling is distributed evenly.

The cider and spice

Cider base: Pour the hard cider over the apples in the dish; it becomes the sauce to spoon over them at serving.

Cinnamon and sugar: Sprinkle both over the apples before baking so their flavour mingles with the cider and fruit.

When they are ready

Allow 50 minutes to 1 hour at 190°C (375°F), as the recipe directs. The apples should be tender after baking; check them near the lower end of the time range, since size and variety can affect how quickly they cook.

The recipe gives a time range rather than a separate doneness test, so use tenderness as your cue and continue baking if needed.

Serving the apples

Serve each apple in its own bowl or on a plate, and spoon the cider sauce over the top. The sauce helps carry the cinnamon and sweetness through each bite.

For a fuller dessert, pair the warm apple with a spoonful of yoghurt or custard; these are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Choose apples that are firm and similar in size so they cook at a comparable rate.
• Use a deep ovenproof dish or pie plate that can hold the cider around the apples.
• Divide the walnuts evenly so each apple gets the same amount of filling.
• Check the apples at 50 minutes, then bake longer if they are not yet tender.
• Spoon the cider sauce over the apples just before serving.

Variations

• Try another apple: Use a different firm variety that holds its shape in the oven.
• Change the nuts: Replace the walnuts with chopped pecans for a different nutty flavour.
• Add dried fruit: Tuck a few raisins into each centre with the walnuts.
• Serve with yoghurt: Add plain yoghurt alongside the warm apple for a cool contrast.
• Use a spice blend: Add a pinch of ground nutmeg alongside the cinnamon.

Common mistakes to avoid

• Cutting too wide a core: Leave enough apple around the centre to hold the filling.
• Using a shallow dish: Choose a deep ovenproof dish or pie plate to contain the cider.
• Uneven filling: Divide the walnuts and butter evenly between the two apples.
• Baking by the clock alone: Check tenderness at 50 minutes and continue if the apples need more time.
• Leaving the sauce behind: Spoon the cider from the dish over the apples when serving.

How to store

Refrigerate leftover apples and sauce in a covered container for up to 3 days. Reheat gently in the oven or microwave until warmed through, then spoon the sauce over the fruit.

Frequently asked questions