Traditional Polish baked apples with cinnamon and nuts are a simple, homemade dessert with a warm, spicy aroma. In this Polish-inspired version, the filling made of butter, sugar, cinnamon, and finely chopped walnuts gives the apples a crunchy texture and rich flavor, while lemon juice prevents the fruit from browning. This dish works wonderfully as a conclusion to a family meal, served warm with a scoop of vanilla ice cream, cream, or natural yogurt. It is visually appealing (golden apple with delicious filling and caramelized topping) and easy to prepare — perfect for beginners who want to learn the basics of baking stuffed fruits.
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Preheat the oven to 180°C (fan 160°C). If you are using only the top and bottom heating elements, set it to 190°C. Prepare a baking dish with a diameter of about 20-24 cm or a rectangular baking pan with a depth of 4 cm.
Wash each apple under running water and dry with a towel. Stand the apple upright on the cutting board – stem side up. Using a vegetable peeler, remove the skin thinly along the apple (optional; you can leave the skin on). Then, cut out the core: use a special apple corer or a small, sharp knife to cut out a conical piece of flesh from the center, leaving a base about 1 cm thick so the filling doesn’t fall out. After hollowing, drizzle the inside of each apple with lemon juice (about 5 ml per apple) to prevent browning.
Prepare the filling: in a medium bowl, place sugar (50 g) and cinnamon (10 g). Add chopped walnuts (80 g). Cut the butter into small cubes (40 g) and add to the mixture. Add a very small pinch of salt (1 g) — it will enhance the flavor. Mix the ingredients with a wooden spoon, mashing the butter into the dry mixture so that lumps the size of peas form. The consistency should be moist but not liquid — if the butter is too cold, rub it with your fingers into the sugar.
Fill the prepared apples with the filling: scoop a portion of the filling with a teaspoon or your finger and gently pack it into the hollowed-out center of the apple. Press down firmly until the filling reaches almost the edge. Place one more small cube of butter (about 5 g) on top of each apple.
Arrange the stuffed apples vertically in a baking dish so that they do not touch each other too much. Pour 100 ml of water into the dish — the water will create steam and prevent the bottom from burning. Place in the preheated oven and bake for 25-30 minutes. After 20 minutes, check by piercing an apple with a thin knife or toothpick: it should easily penetrate the flesh, but the apple should still hold its shape.
After baking, remove the dish from the oven. You can spoon the juices collected in the dish over the apples to nicely caramelize them. If you want a stronger color and a caramelized top, turn on the grill function (top heating element) and broil for 1-2 minutes, watching carefully to avoid burning the sugar.
Serve the apples warm: remove them one by one with a spatula and place them on a small plate. For a contrast of temperatures and textures, serve with a scoop of vanilla ice cream (about 1 serving = 60 g of ice cream per person) or a spoonful of thick natural yogurt. Drizzle with the juice from the baking dish.
After the dish has cooled, pour the remaining juice into a glass or small jar — it can be used as a sauce for pancakes or drizzled over yogurt. Wash the dish with warm water and dish soap; if caramel residue has stuck, soak it for 15-20 minutes.
In Poland, baked apples were a traditional dessert for cooler days — a simple filling of nuts and sugar quickly provided a caloric, warming dish. In many regions, they were also served at Christmas as a sweet snack.
Serve hot apples with cold toppings (ice cream, yogurt) for a contrast in temperature. Adjust the ripeness of the apples to the baking time: very firm ones need a bit longer, while soft ones require less time. Lightly sprinkle with cinnamon on the plate and garnish with ground nuts.
Baked apples can be stored in the refrigerator in an airtight container for up to 2 days. Reheat in the oven for 10-12 minutes at 160°C or in the microwave for 60-90 seconds (depending on the power). Do not freeze with ice cream.
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A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.
See all recipes in this categoryTraditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.
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