Ahh, late summer – apples and squash are starting to be in season and I’m so ready to enjoy the harvest. We recently went apple picking at a local orchard and I couldn’t wait to enjoy all the varieties. For this recipe I used honeycrisp apples, but golden delicious or gala would work perfectly as well. Serve these warm with a scoop of ice cream for a delicious fall treat!
- Preheat oven to 375. Place pecans, walnuts and almonds on a rimmed baking sheet and toast in the oven for 4-5 minutes, or until lightly golden and fragrant.
2. In a small bowl, combine toasted nuts, brown sugar, melted butter, vanilla, cinnamon and salt.
3. Wash and core the apples using a melon baller (or paring knife), leaving the base in tact so the filling doesn’t run through. Place apples in a baking dish.
4. Divide the filling among the apples. Pour hot water into the dish and bake for 45 minutes (you want the apples to be tender, but not mushy).
5. Once out of the oven, spoon pan juices over each apple. Allow to cool for 5 minutes then enjoy!
Baked Apples
Serves 4
All you need:
2 tablespoons chopped pecans
2 tablespoons chopped walnuts
2 tablespoons sliced almonds
1/4 cup brown sugar
1/4 cup melted butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 medium-sized apples
3/4 cup hot water
All you do:
- Preheat oven to 375. Place pecans, walnuts and almonds on a rimmed baking sheet and toast in the oven for 4-5 minutes, or until lightly golden and fragrant.
- In a small bowl, combine toasted nuts, brown sugar, melted butter, vanilla, cinnamon and salt.
- Wash and core the apples using a melon baller (or paring knife), leaving the base in tact so the filling doesn’t run through. Place apples in a baking dish.
- Divide the filling among the apples. Pour hot water into the dish and bake for 45 minutes (you want the apples to be tender, but not mushy).
- Once out of the oven, spoon pan juices over each apple. Allow to cool for 5 minutes then enjoy!