Walnut Baked Apples Recipes

Steps:

• Core apples and peel the top two-thirds. Place in a 1-qt. microwave-safe dish. Combine walnuts, raisins and cinnamon; press into the center of each apple. Drizzle each with 1 teaspoon maple syrup., Cover and microwave on high for 3-5 minutes or until tender rotating a half turn twice. , In a small microwave-safe dish, combine the butter and remaining syrup. Heat, uncovered, on high for 15-25 seconds or until butter is melted. Pour over apples; serve immediately.

Steps:

• Core apples; place in a greased 11x7-in. microwave-safe dish. Fill the center of each apple with walnuts and raisins. Drizzle with honey; sprinkle with cinnamon. Microwave, uncovered, on high for 4-1/2 minutes or until apples are tender.

Steps:

• Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a baking sheet.
• Halve apples lengthwise and remove core with a melon-ball cutter or a paring knife. Melt butter in a 10-inch heavy ovenproof skillet over moderate heat and sprinkle with 1/2 tablespoon sugar. Arrange apple halves, cut sides down, on sugar and cook, undisturbed, until sugar begins to caramelize, 3 to 5 minutes. Transfer skillet to oven and bake apples until tender, about 15 minutes.
• While apples are baking, cook remaining 1/4 cup sugar with salt in a dry 7- to 8-inch heavy skillet over moderately high heat, undisturbed, until sugar begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes more. Remove from heat. Add walnuts, stirring to coat, then pour onto baking sheet and cool 10 minutes. Break nuts into small pieces if necessary.
• Stir together yogurt and 2 teaspoons honey.
• Serve apples, cut sides up, topped with yogurt and nuts. Drizzle with additional honey if desired.

Steps:

• Preheat oven to 170 degree celsius.
• Using an apple corer or small sharp knife remove only the core from the apples (keeping the apple whole). Cut out a little extra apple until you form a 2cm wide hole.
• Using a sharp knife, score the apples all the way around the middle in a circular motion.
• Place the apples in an ovenproof dish, just large enough to hold them.
• In a small bowl, combine the walnuts, currants, sugar (or substitute), cinnamon and orange zest; add 1 tablespoon of the orange juice and stir to combine.
• Evenly divide the filling between the apple holes, then spoon the remaining juice over the apples.
• Cover the dish with baking paper, then cover with foil.
• Cook for 30 - 40 minutes, or until the apples a very tender.
• Remove and discard foil and baking paper.
• Serve warm with the diet vanilla yoghurt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
• Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
• Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees.
• Wash and core the apples, leaving the bottoms intact. In a bowl, combine the walnuts, brown sugar, cinnamon, nutmeg, and 2 tablespoons of the maple syrup. Stuff the hollowedout center of each apple with the nut mixture.
• Place the apples upright and close together in the pan. Combine the apple juice with the remaining 2 tablespoons of maple syrup and pour around the apples. Cover the baking pan with aluminum foil and bake for about 45 minutes, until the apples are tender.
• Serve hot or cold with vanilla frozen yogurt or whipped cream

Steps:

• Preheat oven to 350 degrees. In a bowl combine raisins, walnuts, cinnamon, brown sugar, lemon juice and zest. Stuff apples with mixture and place in small baking dish. Add 1/2 cup cider or water and bake for 30 minutes or until tender.

Steps:

• Place apples in an 8x8 baking dish or round oval. Sprinkle the cinnamon sugar mixture in the cavities. Mix the cherries, walnuts and butter and fill the cavities. Pour the cider in the bottom of the baking dish and bake at 350 degrees for 45 minutes
• Tip: APPLE RINGS
• Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour.

Steps:

• Position a rack in the middle of the oven and preheat oven to 350°F.
• Starting at the top of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for stuffing. Discard cores and arrange apples in a small baking pan.
• Place walnuts, cranberries, brown sugar, and cinnamon in a small bowl and stir to combine.
• Combine apple juice, maple syrup, and butter in a small saucepan and heat over medium heat until butter melts. Add to walnut mixture; stir to blend.
• Divide mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples.
• Cover pan with aluminum foil and bake until apples are just soft, 35-45 minutes. Drizzle apples with pan juices and serve warm or cold.

Steps:

• Preheat oven to 400* F.
• Core apples and place in a baking dish
• Blend sugar with spices; spoon an equal amunt into each apple.
• Cover bottom of baking dish with 1/4 inch boiling water.
• Bake until soft (30 minutes or more).
• Several times during baking, spoon pan juices over apples.

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples, covered with microwave-safe plastic wrap, on high power (100%) for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand, covered, for 5 minutes, or until they are tender.

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.

Steps:

• Heat oven to 325 degrees. Spread walnuts in an even layer on a rimmed baking sheet. Toast walnuts until golden brown and fragrant, 8 to 10 minutes. (You can also do this in a toaster oven.) Let cool. Using your hands or a knife if you like, crush or finely chop walnuts. Set aside.
• Thinly slice apples (with a mandoline or a sharp knife) any way you please. (Rounds are excellent if you don't mind eating the edible core.) Scatter the slices onto a large serving platter or bowl. Drizzle 2 tablespoons apple cider vinegar over apples, and season with salt and pepper; give them a little toss and drizzle with 2 tablespoons honey. Taste an apple slice and adjust seasoning with more vinegar or honey, as needed. Sprinkle with walnuts, and finish with a drizzle of olive oil, flaky salt and pepper.