Cinnamon honey baked apples turn firm whole apples into a warm spoon dessert with walnut filling and buttery juices. Score the skins lightly so they have room to expand while baking.
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Recipe at a Glance
- Yield: 4 servings
- Preparation: 15 minutes
- Cooking: 40 minutes
- Resting and chilling: Rest 10 minutes
Table of Contents
Ingredients
Apples
| Ingredient and amount |
|---|
| 4 large firm apples |
| 40 g chopped walnuts |
| 40 g rolled oats |
| 1 teaspoon cinnamon |
| 3 tablespoons honey |
| 25 g unsalted butter, softened |
| 100 ml water |
Before You Start
Choose apples of a similar size so they soften at roughly the same rate.
Directions
1. Prepare
Heat oven to 180°C (355°F). Core apples from the top, leaving the bottoms intact. Make a shallow score around the middle of each skin. Stand in a small baking dish.
2. Fill
Mix walnuts, oats, cinnamon, 2 tablespoons honey and softened butter. Divide among the apple cavities.
3. Add liquid
Pour water into the dish around the apples. Drizzle the remaining honey over them.
4. Bake
Bake 35–45 minutes until a knife slips into the apple flesh easily but the apples still hold shape. Spoon the pan juices over them once or twice. Add more water if the dish dries out.
5. Serve
Rest 10 minutes and serve with the warm juices.
Cook’s Tips
- Choose apples of a similar size so they soften at roughly the same rate.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate covered up to 3 days. Reheat portions until hot throughout, adding a spoonful of water to the dish.
Frequently Asked Questions
Can I omit walnuts?
Replace with extra oats or raisins if suitable for your needs.
Which apples are best?
Firm baking apples such as Braeburn or Granny Smith hold their shape well.