Baked Apples With Maple Cream

Prep Time
Cook Time
Ready In

"The maple cream sounds very good, but I think a small scoop of homemade vanilla ice cream would be a wonderful substitution! From Prevention magazine."

Original recipe yields 4 servings


  • Serving Size: 1 (170.7 g)
  • Calories 125.8
  • Total Fat - 1.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 1.7 mg
  • Sodium - 20.1 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 20.9 g
  • Protein - 1.4 g
  • Calcium - 40.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F. Chill a small mixing bowl for the evaporated milk step.

Step 2

Place apples, flesh side up, in 8" x 8" baking dish and dot with butter. Pour orange juice and vinegar over top, cover with foil, and bake 40 to 45 minutes until apples are soft but still hold their shape.

Step 3

Remove the apples to a large plate and pour juice from dish into a small saucepan. Bring to a boil and reduce 3 to 4 minutes until thick and syrupy. Reserve 4 tablespoons and set aside.

Step 4

In the chilled bowl, whip the milk and maple syrup with electric mixer at high speed, 3 to 5 minutes until the mixture thickens.

Step 5

Top each baked apple half with 1 1/2 tablespoons of the maple cream and drizzle with 1 tablespoon of the reserved fruit syrup.

Tips & Variations

No special items needed.



We had a wee problem our avaporated milk would not whip up had been in the fridge with the bowl (still in the can) for about 3 days then I looked at the use by date sorry well passed it, had already used up the last of my pure maple syrup so my last resort was to use some French vanilla yogurt and flavour it with sugar free maple syrup and it worked a treat with the apples, thank you JostLori, made for Alphabet Soup tag game.

review by:
(3 Feb 2015)