Honey-brandy baked apples with walnuts fill the kitchen with the smell of a slow autumn evening: firm tart apples cored and baked in honey, brandy, and warm spices until the pan juices turn to caramel. Serve them warm with lightly sweetened whipped cream.
There’s a certain magic that happens when the air turns crisp and the leaves begin to fall. It’s a call for all things cozy, and nothing answers that call quite like the scent of spiced apples baking in the oven. Imagine tender, juicy apples, swimming in a warm, sticky honey-brandy glaze, studded with crunchy walnuts, and crowned with a dollop of fluffy whipped cream. This isn’t just a dessert; it’s a warm hug in a bowl, the perfect sweet ending to any autumn or winter meal.
Ingredients
• 4 large tart apples such as Cortland, McIntosh, or Granny Smith
• ½ cup / 120 ml (4.1 fl oz) honey
• ¼ cup / 60 ml (2 fl oz) brandy
• 2 tablespoons / 30 ml (1 fl oz) water
• ½ teaspoon / 2.5 g (0.09 oz) ground cinnamon
• 1 pinch / 0.5 g (0.02 oz) ground nutmeg
• 1 pinch / 0.5 g (0.02 oz) ground allspice
• ⅓ cup / 40 g (1.41 oz) chopped walnuts
• 1 tablespoon / 14 g (0.49 oz) butter, or vegan butter
• Lightly sweetened whipped cream or coconut cream for serving, optional
Instructions
1. Prepare the Oven and Dish: Preheat your oven to 425°F / 220°C. Lightly butter an 8×8-inch (20×20 cm) baking dish, or one just large enough to hold the apples snugly.
2. Core the Apples: Wash and dry the apples. Peel the top third of the skin off each apple. Using an apple corer or a small paring knife, carefully remove the core, making sure not to pierce through the bottom. This creates a perfect cup to hold the filling.
3. Create the Glaze: In a small saucepan, combine the honey, brandy, water, cinnamon, nutmeg, allspice, and chopped walnuts. Warm over low heat for about 1 minute, stirring until the honey has melted and everything is well combined.
4. Fill and Arrange: Remove the saucepan from the heat. One by one, carefully roll each apple in the warm glaze to coat the outside. Place the coated apples upright in your prepared baking dish. Pour any remaining glaze and walnuts over and into the apples. Cut the butter into four small pieces and place one on top of each apple.
5. Bake to Perfection: Bake for 30 minutes, basting the apples with the pan juices every 10 minutes. The apples are ready when they are tender enough to be easily pierced with a knife but still hold their shape. Be careful not to overcook them, as they can become mushy.
6. Serve and Enjoy: Let the apples cool slightly in the dish. Serve them warm, spooning the extra syrup from the pan over the top. For an extra touch of decadence, add a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Nutritional Information
• Serving Size: 1 baked apple
• Calories: 315 kcal (estimated)
• Carbohydrates: 55g
• Protein: 2g
• Fat: 10g
• Note: is an estimate and does not include optional whipped cream.
Pro Tips
• Use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape well during baking and their tartness balances the sweet glaze.
• When coring, be careful not to cut all the way through the bottom of the apple. Leaving the bottom intact creates a natural bowl to hold all the delicious filling.
• For a non-alcoholic version, simply substitute the brandy with an equal amount of apple cider or orange juice.
• For a vegan-friendly option, use maple syrup instead of honey and a high-quality vegan butter.
FAQ
Q: How can I make this baked apple recipe vegan
A: To make this recipe completely vegan, use maple syrup instead of honey and a high-quality vegan butter. For the topping, a dollop of whipped coconut cream is a delicious plant-based alternative to dairy whipped cream.
Q: Is there a non-alcoholic substitute for the brandy
A: Absolutely. For a non-alcoholic version that’s just as flavorful, simply replace the brandy with an equal amount of apple cider or fresh orange juice. This will create a wonderful, family-friendly glaze.
Q: Is this baked apple recipe gluten-free
A: Yes, this recipe is naturally gluten-free. All the ingredients listed, including the apples, honey, spices, and walnuts, do not contain gluten. It’s a perfect dessert for those with gluten sensitivities.
Q: How should I store leftover baked apples
A: You can store leftover baked apples in an airtight container in the refrigerator for up to 3 days. They are delicious cold, or you can gently reheat them in a microwave or in the oven at 350°F / 175°C until warmed through.
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Honey-Brandy Baked Apples with Walnuts
Ingredients
Method
- Prepare the Oven and Dish: Preheat your oven to 425°F / 220°C. Lightly butter an 8x8-inch (20x20 cm) baking dish, or one just large enough to hold the apples snugly.
- Core the Apples: Wash and dry the apples.
- Peel the top third of the skin off each apple.
- Using an apple corer or a small paring knife, carefully remove the core, making sure not to pierce through the bottom. This creates a perfect cup to hold the filling.
- Create the Glaze: In a small saucepan, combine the honey, brandy, water, cinnamon, nutmeg, allspice, and chopped walnuts.
- Warm over low heat for about 1 minute, stirring until the honey has melted and everything is well combined.
- Fill and Arrange: Remove the saucepan from the heat. One by one, carefully roll each apple in the warm glaze to coat the outside.
- Place the coated apples upright in your prepared baking dish.
- Pour any remaining glaze and walnuts over and into the apples.
- Cut the butter into four small pieces and place one on top of each apple.
- Bake to Perfection: Bake for 30 minutes, basting the apples with the pan juices every 10 minutes. The apples are ready when they are tender enough to be easily pierced with a knife but still hold their shape. Be careful not to overcook them, as they can become mushy.
- Serve and Enjoy: Let the apples cool slightly in the dish.
- Serve them warm, spooning the extra syrup from the pan over the top. For an extra touch of decadence, add a generous dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
- When coring, be careful not to cut all the way through the bottom of the apple. Leaving the bottom intact creates a natural bowl to hold all the delicious filling.
