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Recipe for: Baked Apples with Nuts

Desserts Regional Cuisine of Poland 30 min Easy 15 wyświetleń ~32.53 PLN - (0)
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Description

Baked apples with nuts are a simple, traditional Polish dessert that combines the sweetness of baked apples with the crunchiness of walnuts and a delicate hint of cinnamon. The dish has its roots in home-cooked rural cuisine, where baked fruits were served as a warming and simple dessert after a long day of work. Perfect for a summer conclusion to a meal or as a light dessert after a barbecue — served warm, additionally with sour cream or a dollop of cottage cheese, it creates a pleasant flavor contrast. Visually: rosy, slightly wrinkled apples in a bowl with a glossy walnut-honey syrup and visible pieces of nuts. The simplicity of preparation and seasonality (best in summer and autumn when apples are fresh) make them a great choice for family gatherings.

Ingredients Used

Ingredients (10)

Servings:
4
  • Apple 3.3 szt. (~600 g)
  • Walnuts 80 g
  • Butter 40 g
  • Honey 60 ml
  • Oat flakes 40 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Raisins 40 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~32.53 PLN (8.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Choose a baking dish with a diameter of about 20-24 cm or a casserole dish, so that the apples stand next to each other, not overcrowded. Wash the apples thoroughly under running water and dry them with a paper towel.

Ingredients: Apple
Use a convection oven by lowering the temperature by ~10-15°C (set it to 170°C). The best dish is a heat-resistant one with a height of 4-5 cm.

Filling

2

Prepare the filling: chop the walnuts into smaller pieces (not into dust). In a bowl, combine the walnuts with the oats. Melt the butter in a small saucepan over low heat (about 30-40 seconds), remove from heat and immediately mix with the honey, add cinnamon and a pinch of salt. Pour the mixture into the bowl with the walnuts and oats and stir with a spoon until the ingredients are evenly coated; the mixture should be slightly sticky and moldable with your fingers.

Ingredients: Oat flakes, Butter, Honey, Cinnamon, Salt
Use a knife and cutting board to chop the nuts or a blender on pulse mode (short bursts). Melt the butter with honey over low heat to prevent the honey from overheating. If you don't have a saucepan, you can melt the butter in a water bath.
3

Prepare the apples for stuffing: cut off a thin slice from the top of the apple (about 4-5 mm) if you want a nicer presentation and easier filling. Then, remove the cores using a corer, a special apple cutter, or a small knife - cut from the top down, leaving the bottom intact (do not pierce the entire apple). Leave the skin at the top intact so the filling doesn't spill out.

Ingredients: Apple
Use an apple corer if you have one; if not, a small paring knife will work great. Be careful not to cut through the bottom of the apple - it should remain with a few mm of firm flesh.
4

Squeeze the inside of each hollowed apple with a few drops of juice from half a lemon (to prevent the flesh from browning). Then tightly fill each apple with the prepared nut-oat mixture, pressing it down with a teaspoon or your fingers. If you are using raisins (optional), you can soak them in 2 tablespoons of warm water or rum for 5 minutes, drain, and add to the filling.

Ingredients: Apple, Lemon, Raisins, Oat flakes, Honey
For dosing the filling, use a teaspoon or a small tablespoon. Additionally, you can add raisins to enhance the flavor/texture (optional).

Baking

5

Arrange the filled apples upright in a baking dish. Pour 40-60 ml (about 40-60 g) of water or apple juice into the dish — the liquid will help create an aromatic sauce while baking and prevent the bottom from burning. Cover the dish with aluminum foil or a lid and place it in the preheated oven. Bake for 25-30 minutes at 180°C until the apples are soft: the skin should slightly wrinkle, and when pierced with a fork, the softness should be even (the fork goes in smoothly, but the apple still holds its shape).

Ingredients: Apple
The best dish is a heat-resistant one with a height of 4-5 cm. If the apples are very large, bake for 30-35 minutes. Do not leave it unattended the first time - different varieties of apples bake differently.

Serving

6

After baking, remove the apples from the oven and carefully take off the foil (watch out for steam). Transfer each apple to a plate and drizzle with the syrup from the dish. Serve warm with a spoonful of 18% cream or natural yogurt (optional).

Ingredients: Sour cream, Apple
Use a spatula to lift the apples so the filling doesn't fall out. If the syrup is too thin, it can be reduced in a small pan for 2-3 minutes over low heat.

Finishing

7

For contrast, you can sprinkle the top with a bit of extra cinnamon or some chopped nuts. Serve immediately while the apples are still warm — they taste best within 15-20 minutes after baking.

Ingredients: Cinnamon
Additionally, you can add some fresh cheese with a bit of vanilla sugar instead of cream for a more traditional Polish touch.

Fun Fact

💡

In many Polish homes, baked apples were a traditional winter dessert, made with simple ingredients available on the farm — nuts, honey, and oats. In the past, they were often served with cottage cheese or sour cream.

Best for

rodzinny obiad letnie spotkanie przy grillu deser po pikniku

Tips

🍽️ Serving

Serve the apples warm, with a cold accompaniment: a spoonful of sour cream, natural yogurt, or cottage cheese. You can add a scoop of vanilla ice cream for a dessert version. Ripe apples pair better with nuts and honey; serve on a shallow plate to collect the aromatic sauce.

🥡 Storage

Store the baked apples in the refrigerator for up to 2 days in an airtight container. Reheat in the oven for 8-10 minutes at 160°C or in the microwave for 1-2 minutes on medium power. The filling and syrup can be heated separately in a small pan.

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