Maple-walnut baked apples are the coziest dessert I know: tart apples hollowed and stuffed with maple, walnuts, raisins, and warm spices, then baked until they slump into their own syrup. A spoonful of crème fraîche on top turns each one into a small event.
There’s something magical about the aroma of baked apples wafting through the kitchen. It’s the scent of comfort, of cozy evenings, and of a dessert that feels both wholesome and incredibly indulgent. This recipe for Maple-Walnut Baked Apples is the epitome of that feeling. It’s deceptively simple to prepare, yet the result is a showstopper. Tender, tart apples are filled with a delightful mixture of crunchy walnuts, sweet raisins, and warm spices, all bound together and puffed to perfection during baking. A generous drizzle of maple syrup adds a deep, caramel-like sweetness, beautifully balanced by a dollop of tangy crème fraîche. It’s the perfect dessert to celebrate the season or to simply treat yourself to something special.
Ingredients
• 4 large tart apples, such as Cortland, McIntosh, or Honeycrisp
• ½ cup / 120 ml (4.1 fl oz) pure maple syrup, plus more for serving
• ⅓ cup / 35 g (1.23 oz) walnuts, finely chopped
• 2 tablespoons / 20 g (0.71 oz) raisins
• ½ teaspoon ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground nutmeg
• 1 large egg white
• 1 tablespoon / 14 g (0.49 oz) unsalted butter, cold
• ¼ cup / 60 ml (2 fl oz) water
• Crème Fraîche, for serving
Instructions
1. Prepare the oven and dish: Preheat your oven to 425°F / 220°C. Lightly butter a baking dish that’s large enough to hold the 4 apples without them touching.
2. Prep the apples: Peel the top third of the skin from each apple. Using an apple corer or a small paring knife, carefully remove the core, creating a hollow center but leaving the bottom intact.
3. Coat with syrup: Pour the maple syrup into a small bowl. Roll each cored apple in the syrup, ensuring it’s coated inside and out. Place the apples upright in your prepared baking dish and set aside the remaining syrup.
4. Mix the filling: In a separate small bowl, combine the chopped walnuts, raisins, cinnamon, allspice, and nutmeg. Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the reserved maple syrup, then mix in the egg white until everything is well combined.
5. Fill the apples: Spoon the walnut mixture evenly into the hollowed-out centers of each apple.
6. Add toppings and foil: Drizzle the remaining maple syrup over the apples. Cut the cold butter into 4 small pieces and place one on top of each apple’s filling. Lightly butter 4 small squares of aluminum foil and place one, butter-side down, over the top of each apple to prevent the filling from burning.
7. Bake: Pour the ¼ cup of water into the bottom of the baking dish. Bake for 30-35 minutes, basting the apples occasionally with the pan juices. The apples are done when they are tender when pierced with a knife but still hold their shape.
8. Serve: Let the apples cool slightly. Serve them warm, spooning any remaining syrup from the pan over the top. Finish with a generous dollop of crème fraîche.
Nutritional Information
• Serving: 1 baked apple | Calories: 375kcal | Carbohydrates: 58g (2.05 oz) | Protein: 5g (0.18 oz) | Fat: 15g (0.53 oz) | Saturated Fat: 4g (0.14 oz) | Fiber: 7g (0.25 oz) | Sugar: 45g (1.59 oz)
Pro Tips
• Choose firm, tart apples like Honeycrisp, Granny Smith, or Braeburn. They hold their shape well during baking and their tartness balances the sweetness of the maple syrup.
• To make this recipe vegan, simply substitute the butter with coconut oil or vegan butter and omit the egg white. The filling will be slightly less puffy but just as delicious.
• Don’t over-bake! The apples should be tender enough to pierce with a knife, but not mushy. Over-baking can cause them to burst and lose their shape.
• For an extra decadent treat, serve with a scoop of vanilla bean ice cream or a drizzle of vegan caramel sauce instead of crème fraîche.
FAQ
Q: Can I make these baked apples vegan
A: Absolutely! To make this recipe vegan, simply omit the egg white in the filling and substitute the unsalted butter with an equal amount of cold coconut oil or your favorite vegan butter. The filling will be slightly less puffy but just as delicious. Serve with a plant-based cream or vegan vanilla ice cream.
Q: What can I use instead of walnuts for a nut-free version
A: For a delicious nut-free alternative, you can substitute the walnuts with an equal amount of rolled oats, pumpkin seeds, or sunflower seeds. This will still provide a wonderful texture and crunch to the filling.
Q: How do I store leftover baked apples
A: Store any leftover baked apples in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or gently reheat them in the microwave or in a 350°F (175°C) oven until warmed through.
Q: Is this baked apple recipe gluten-free
A: Yes, this recipe is naturally gluten-free as written. All the ingredients used—apples, maple syrup, walnuts, raisins, spices, egg white, and butter—do not contain gluten. Always ensure your individual spices are certified gluten-free if you have a severe allergy.
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Maple-Walnut Baked Apples
Ingredients
Method
- Prepare the oven and dish: Preheat your oven to 425°F / 220°C. Lightly butter a baking dish that's large enough to hold the 4 apples without them touching.
- Prep the apples: Peel the top third of the skin from each apple.
- Using an apple corer or a small paring knife, carefully remove the core, creating a hollow center but leaving the bottom intact.
- Coat with syrup: Pour the maple syrup into a small bowl.
- Roll each cored apple in the syrup, ensuring it's coated inside and out.
- Place the apples upright in your prepared baking dish and set aside the remaining syrup.
- Mix the filling: In a separate small bowl, combine the chopped walnuts, raisins, cinnamon, allspice, and nutmeg.
- Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the reserved maple syrup, then mix in the egg white until everything is well combined.
- Fill the apples: Spoon the walnut mixture evenly into the hollowed-out centers of each apple.
- Add toppings and foil: Drizzle the remaining maple syrup over the apples.
- Cut the cold butter into 4 small pieces and place one on top of each apple's filling. Lightly butter 4 small squares of aluminum foil and place one, butter-side down, over the top of each apple to prevent the filling from burning.
- Bake: Pour the ¼ cup of water into the bottom of the baking dish.
- Bake for 30-35 minutes, basting the apples occasionally with the pan juices. The apples are done when they are tender when pierced with a knife but still hold their shape.
- Serve: Let the apples cool slightly.
- Serve them warm, spooning any remaining syrup from the pan over the top.
- Finish with a generous dollop of crème fraîche.
- Don't over-bake! The apples should be tender enough to pierce with a knife, but not mushy. Over-baking can cause them to burst and lose their shape.
