Cinnamon Walnut Baked Apples
- Carbohydrate 45.0752791779842 g
- Cholesterol 0 mg
- Fat 9.65753250783189 g
- Fiber 5.65857519716292 g
- Protein 4.26108750316411 g
- Saturated Fat 0.656069250453385 g
- Serving Size 1 1 Serving (223g)
- Sodium 5.30308333385163 mg
- Sugar 39.4167039808213 g
- Trans Fat 1.03942425073204 g
- Calories 263 calories
Step-by-step
- Preheat oven to 350.
- Cut apples through equator, peel and scoop out core.
- In small bowl combine nuts and sugar.
- Pack into apples, put apples back together and into baking dish.
- In small saucepan, combine syrup, cinnamon and nutmeg.
- Bring to boil.
- Add margarine.
- Pour over apples.
- Bake 30-40 minutes.
- Serve with whipped cream.
Warm maple syrup infused with cinnamon and nutmeg bubbles around tender fruit until the skins yield completely to a knife point. Selecting firm varieties like Honeycrisp or Granny Smith prevents the structure from collapsing into mush during the forty-minute bake at 350 degrees Fahrenheit. Core the fruits carefully from the equator downward, leaving the base intact to retain the liquid filling. Chopped walnuts mixed with brown sugar pack densely into the cavity, offering structural resistance and textural contrast against the soft flesh. Maple syrup combined with ground spices and vegan margarine creates a rich basting liquid that thickens as sugars caramelize in the oven. For guests with dietary restrictions, swap margarine for coconut oil at a one-to-one ratio without altering the final texture. Assemble the components hours ahead in the baking dish, covering tightly and refrigerating until ready for the heat. Freezing is not recommended because thawed fruit loses cell integrity and becomes watery. Reheat chilled leftovers in a 300 degree oven for fifteen minutes to restore the exterior glaze.
