Maple Walnut Baked Apples
October 14, 2018
"The best part of Autumn is making baked apples!"
- Serving Size: 1 (222.5 g)
- Calories 377.6
- Total Fat - 15.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 15.3 mg
- Sodium - 8.1 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 3.6 g
- Sugars - 53.3 g
- Protein - 3.3 g
- Calcium - 74.2 mg
- Iron - 1 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Place raisins in a bowl; cover with hot water and allow to stand until soft.
Preheat oven to 375F.
Core each apple, leaving about 1/2 inch of flesh at the base of the hole you create, taking care not to poke through the bottom of the apple.
Slice through skin only of the apple half way down all around the apple; this keeps it intact while cooking.
Drain the raisins, then put them in a small bowl with the walnuts, stir to combine.
Set the apples in a shallow baking pan and pack each core loosely with the walnut mixture; then pour in maple syrup to fill.
Sprinkle a wee bit of lemon juice over each apple, then drizzle a bit more maple syrup on the exposed flesh.
Place a thin slice of unsalted butter on the packed core of each apple.
Pour the apple juice or water into the pan so it covers the bottom to a shallow depth.
Bake on the middle rack of the oven until apples are cooked through (test with a toothpick); this should take 35-40 minutes.
If it is browning too quickly, cover with a piece of foil.
Tips & Variations
No special items needed.