Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce are Granny Smith apple halves baked with cinnamon, brown sugar and pure maple syrup, then served with a warm sauce made by reducing the maple syrup and apple juices from the baking dish with lemon and toasted walnuts.

Course Dessert

Cuisine American

Keyword apple maple sauce, apples with maple syrup, baked apples with cinnamon, baked apples with maple syrup, Baked Apples with Maple-Walnut Sauce, maple baked apples, maple cinnamon baked apples, maple-walnut sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 257kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) Large enough to arrange all eight apple halves in a single layer.
measuring cups and spoons For measuring the maple syrup, brown sugar, cinnamon, lemon juice and salt.
apple corer or small pairing knife. For removing the cores from the apple halves.
mixing bowls (small) For mixing the brown sugar and cinnamon.
pastry brush For brushing lemon juice over the cut apples.
Saucepan (small) For reducing the maple syrup and apple cooking juices into the sauce.
aluminum foil For covering the apples during the first part of baking.

Ingredients

4 large Granny Smith apples halved crosswise and cored
2 tsps (10 ml) fresh lemon juice divided
2 tbsps (25 g) packed light brown sugar (dark works too)
¼ tsp (0.5 g) ground cinnamon
1 cup (315 g) maple syrup (not pancake syrup)
⅛ tsp (0.75 g) table salt
½ cup (60 g) chopped walnuts toasted

Toppings:

vanilla ice cream (optional)
whipped cream (optional)

Instructions

Preheat oven to 400°F (204°C).
Brush the cut sides of the apples with 1 teaspoon lemon juice. Arrange the apples cut-side up in a baking dish.
4 large Granny Smith apples , 2 tsps (10 ml) fresh lemon juice
Stir together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the cut sides of the apples. Pour the maple syrup into the bottom of the baking dish around the apples.
2 tbsps (25 g) packed light brown sugar, ¼ tsp (0.5 g) ground cinnamon, 1 cup (315 g) maple syrup
Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for about 15 minutes, spooning some of the maple cooking liquid over the apples as they bake. The apples are ready when a paring knife slides easily into the flesh but the halves are still firm enough to transfer to a serving platter without breaking apart. Larger apples may require additional baking time.
Transfer the baked apples to a serving platter. Carefully pour all of the maple syrup and apple juices from the baking dish into a small saucepan.
Add the remaining 1 teaspoon lemon juice and the salt to the saucepan and bring the mixture to a boil. Cook for 3 to 5 minutes, stirring frequently, until the maple-apple sauce has reduced and is slightly thicker. The amount of liquid released by the apples can vary, so use the consistency of the sauce as your guide instead of relying only on the cooking time.
⅛ tsp (0.75 g) table salt
Remove the sauce from the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the baked apples.
½ cup (60 g) chopped walnuts
Serve warm, with vanilla ice cream or whipped cream if desired.
vanilla ice cream, whipped cream

Video

Notes

To toast the walnuts, spread them in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly toasted. Watch them closely toward the end because walnuts can go from toasted to burned quickly.
The baking time will vary depending on the size of the apples. Use a paring knife to check them instead of relying entirely on the clock, adding a few additional minutes if necessary.
Use pure maple syrup for this recipe, not pancake syrup. Because the maple syrup becomes the base of the finished sauce after baking, the flavor and composition of the syrup make a noticeable difference.
The apples release juice as they bake, and the amount can vary from one batch to another. If you end up with more cooking liquid, the sauce may need a little longer than 3 to 5 minutes to reduce to the right consistency.
Toast the walnuts before adding them to the finished sauce. Adding them after the sauce has reduced keeps them out of the wet baking dish and preserves more of their toasted flavor and texture.
One large apple makes two servings. Vanilla ice cream and whipped cream are optional and are not included in the nutrition estimate.

If you’re making these Baked Apples with Walnut-Maple Sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition