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Baked apples with dates and walnuts recipe

Baked apples with dates and walnuts recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts
  • Baked apples

We make these baked apples every year during Christmas. Serve with vanilla sauce or ice cream.

17 people made this

IngredientsServes: 4

  • 4 medium, tart apples
  • 1/2 lemon, juiced
  • 100g unsalted butter, divided
  • 50g walnuts, chopped
  • 50g dates, finely chopped
  • 1 tablespoon caster sugar
  • 1 teaspoon ground cinnamon

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a casserole dish or a deep baking tin.
  2. Remove the core of the apple using an apple corer or halve the apples and remove the core. Sprinkle the insides with lemon juice.
  3. Combine 50g butter, walnuts, dates, sugar and cinnamon and fill the apples with the mixture. Place apples in the casserole dish or on the baking tin.
  4. Melt the remaining 50g butter and pour over the apples. Bake for about 40 minutes in the preheated oven. Serve warm.


If you prefer them to be sweeter, you can sprinkle the warm apples with a sugar and cinnamon mixture before serving.

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Reviews & ratingsAverage global rating:(1)

Maple Baked Apples

Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish.

Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.

If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.

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This was delicious. I made them for breakfast so I omitted the rum. I also did not have apple juice so I put the cored apple bits in the dish with the butter and a squeeze of lemon juice. Voila! It worked like a charm. I would probably reduce the sugar amount by a couple of TBSPs.

These apples are fabulous! I've made them three times and they always turn out great. If you like your apples creamier you can increase the baking time to 60 minutes. Make sure you experiment with the filling, too. Keep the basics, but throw in your favourite nuts and dried fruit - it always works!

Super simple (hollowing out the apples with a mellon baller was much easier than I had thought!) and really tasty -- boyfriend allergic to wheat and dairy so there's not many desserts he can eat -- this was perfect!

Great Dessert! My family has asked me to make this for them again. I used walnuts and dried cranberries, and also cut the butter amount in half. I think it is a really adaptable recipe for the ɺt hand' ingredients.

Excellent baked apple recipe. I used dates, dried cherries and walnuts I had on hand--I think most nuts and fruits would do. I also halved apples--used very large native Baldwins, which had great flavor--which made coring much easier and more room for filling. I loved the combination of just ginger and lemon peel, with no overpowering spices, so you can really taste the apple. Next time I'll double the sauce in the bottom of the pan and perhaps add a little vanilla.

We've been making this for years, and it has never failed. Delicious!

Very very good. Might cut back a bit on the butter next time . the recipe calls for way more than you need. I cut the apples in half vertically and then scooped out the core bits, which was much easier than trying to stuff a whole apple. Doing that requires a larger pan than 8 x 8, however.

Delicious! I agree with the other's comments that next time I will scoop out more of the apple (I used Rome Beauties) and make some extra filling and use more. The filling is so good! I will also try the Golden Delicious apples, I have a feeling I will prefer them. I was pressed for time so instead of lemon zest I used lemon extract and instead of fresh minced ginger I used ground and the result was still great.

Everyone loved these baked apples. I had no rum so I used brandy. I also added some vanilla to the butter, brandy and apple juice in the baking dish. We liked this recipe so much we are planning to serve it as dessert for a very special Valentine's dinner for our cohousing community.

DELICIOUS!! Once the components are layed out on your cooking surface. A BREEZE to put together. I can't wait to make this again. Next time I think I will make the cavern in the apple larger so as to accommodate more of the delicious filling. I substituted raisins for the dates because I couldn't find dates..the rum taste was an accent and not at all overpowering. A DEFINITE HIT!!

I found this in the chocolate main ingrediant browse - I don't see any chocolate here.

this recipe is wounderful I have made them befor.

Great recipe. Everyone at dinner wanted another helping. I might make a little more filling for the apples next time.

Recipe Summary

  • 6 apples - peeled, cored and sliced
  • ½ cup white sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup raisins
  • ½ cup chopped walnuts
  • ½ cup whole milk

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.

Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.

Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Plus, these baked apples are full of healthy ingredients and are dairy-free, gluten-free, low in added sugars, and vegan.

  • Apples are the star of the show here. We all know that “an apple a day keeps the doctor away.” They are full of vitamins and antioxidants, and they’re a great source of fiber, too. Plus, when they’re in season apples are a great price.
  • Rolled Oats are rich in fiber, and minerals, including magnesium and zinc. And they’re also naturally gluten-free (if you have a severe gluten allergy or sensitivity, make sure to use oats specifically labeled gluten-free.) See the recipe notes below if you want to make your baked apples completely grain-free.
  • Walnuts are rich in omega-3 fats and provide even more antioxidants, fiber, vitamins, and minerals.
  • Cinnamon is full of antioxidants and anti-inflammatory properties. Plus, it’s just delicious.
  • Maple syrup is a vegan, natural sweetener that is loaded with healthy minerals. Always look for real maple syrup (none of that processed pancake stuff). Read the label, it should only contain maple syrup. I like to buy mine on Thrive Market or at Costco for a great price.

These baked apples are beautiful enough to entertain with and easy enough to make just about any time you crave them.

Maple syrup and dates add a healthful spin to baked apples

The autumnal aroma filling your kitchen as this dessert bakes will have you swooning well before it’s time to dig in.

It’s an anticipation that makes eating it even better, priming you for the reward of digging your spoon through the softened peel of the whole apple to arrive at its tender inside, scooping bits of spiced, sweetened walnuts and maple-kissed juices along with it. This recipe offers that supreme, homestyle enticement in a more healthful way to boot, without much added sugar at all.

That’s because a minimal amount of maple syrup is drizzled on top, and instead of the refined sugar usually used to sweeten the nutty stuffing, finely chopped dates do the job. With cooking, the dried fruit melds in with the walnuts, so you don’t even realize it’s there — you just get its sweet essence punctuated with cinnamon, nutmeg and cloves.

Scale and get a printer-friendly version of the recipe here.

This new spin on an old-fashioned dessert delivers so much for all its simplicity — pleasure, economy and nutrition — a welcome reminder of the many benefits that home cooking delivers.


  • 1/2 cup (2 ounces) walnut pieces
  • 4 large cooking apples (about 2 pounds total), such as Rome, Cortland, Gala or Braeburn
  • 3 tablespoons finely chopped pitted dates
  • 4 tablespoons maple syrup, divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 pinch kosher salt
  • 1/2 cup unsweetened apple juice

Step 1

Position a baking rack in the middle of the oven and preheat to 350 degrees.

Place the walnuts on a small, rimmed baking sheet and toast until fragrant and darken slightly, about 5 minutes. Transfer the nuts to a cutting board, let cool, then finely chop.

Step 2

Core the apples, leaving their bottoms intact. (Use a melon baller to scoop out the core, but not all the way through.) Place the apples upright into a rimmed baking dish just wide enough for the apples to snugly fit, such as an 8-by-8-inch pan.

Step 3

In a medium bowl, combine the walnuts, dates, 2 tablespoons maple syrup, the cinnamon, nutmeg, cloves and salt. In a small bowl, stir together the apple juice with the remaining 2 tablespoons maple syrup. Stuff the center of each apple with the walnut-date mixture, then pour the apple juice around the apples. Cover the pan with aluminum foil and bake for 50 minutes to 1 hour, or until the apples are tender.

Serve hot or cold, drizzled with the pan juices.

Nutrition Information

Calories: 292 Total Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 41 mg Carbohydrates: 52 g Dietary Fiber: 7 g Sugar: 41 g Protein: 3 g.

Special baked Bramley apples recipe

Bramley apples stuffed with walnuts and sweet Medjool dates, then spiced with nutmeg and cloves.


  • 100 g butter, room temperature
  • 2 tbsp walnuts, broken
  • 4 oatcakes, coarsely broken
  • 4 Medjool dates, stoned and roughly chopped
  • 2 tbsp honey
  • 2 tbsp Muscovado sugar
  • 0.5 tsp coarse ground black pepper
  • 1 pinch cloves, ground
  • 1 small grating nutmeg
  • 4 medium Bramley apples
  • 4 bay leaves
  • 3.5 oz butter, room temperature
  • 2 tbsp walnuts, broken
  • 4 oatcakes, coarsely broken
  • 4 Medjool dates, stoned and roughly chopped
  • 2 tbsp honey
  • 2 tbsp Muscovado sugar
  • 0.5 tsp coarse ground black pepper
  • 1 pinch cloves, ground
  • 1 small grating nutmeg
  • 4 medium Bramley apples
  • 4 bay leaves
  • 3.5 oz butter, room temperature
  • 2 tbsp walnuts, broken
  • 4 oatcakes, coarsely broken
  • 4 Medjool dates, stoned and roughly chopped
  • 2 tbsp honey
  • 2 tbsp Muscovado sugar
  • 0.5 tsp coarse ground black pepper
  • 1 pinch cloves, ground
  • 1 small grating nutmeg
  • 4 medium Bramley apples
  • 4 bay leaves
  • 4 dollops clotted cream (optional)
  • 4 dollops clotted cream (optional)
  • 4 dollops clotted cream (optional)


  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Mix everything but the bay and apples in a mixing bowl thoroughly combining it all together. A splash of rum or whisky can be a welcome contribution.
  2. Core the apples, then using a paring knife, widen the tunnel and cut more of a funnel shape in the top half of the hole in order to accommodate the goodies. Make a slit, just through the skin around the equator of the apple, so to speak.
  3. Lay each apple in a baking tray each on top of a small square of baking paper. Stuff each apple well and insert a bay leaf lengthways down between the stuffing and the flesh of the apple.
  4. Bake for 20mins or until the apple is totally soft and the slit has widened to reveal fluffy flesh.
  5. If the stuffing appears to be burning on top simply press another little square of baking paper on top. Serve with an enormous dollop of clotted cream, if desired.

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Heaven-Scent Baked Apples

A stomach-soothing treat that's a perfect compliment to cozy autumn weather. And it will leave your kitchen smelling heavenly!

by Rebecca Katz

My friend Mat says this baked apple dish reminds him of an old folk recipe.

When he was little and had an upset tummy, his Russian grandmother would cut up an apple and leave it out on the counter for a few minutes, until it began to brown. Then his grandmother would say, “Come eat, tatellah” (“little man” in Yiddish). Lo and behold, a few minutes later his stomach felt better.

He always figured it was love at work (and, of course, it was), but now we know there’s also some science involved: As they brown—or cook, in this case—apples release pectin, which naturally soothes the belly. Here, the apples are complemented by a whole host of tasty morsels and spices—toasted pecans, dates, orange zest and cinnamon.

¼ cup toasted pecans, finely chopped

¼ cup Medjool dates, pitted and finely diced

Zest and juice of 1 orange

4 baking apples, such as Pink Lady, Pippin or McIntosh

1 tablespoon butter (optional)

Unfiltered apple juice, for baking

1. Preheat oven to 350°F. Combine pecans, dates, orange zest, orange juice, cinnamon and salt. Stir.

2. Core the apples, leaving half an inch at the bottom and peel top edges. Stuff the apples with pecan filling and dot with butter. Put the apples in a baking pan, pour about 1 inch of apple juice over apples and cover tightly with foil. Bake 40-60 minutes, till apples are tender but not mushy. Poke with a fork to test if done.

3. Serve apples warm, drizzled with the apple juice from the baking pan.

Rebecca’s Notes: Use a melon baller to scoop out the apple core it’s very important that you keep the base intact. If you don’t have dates or pecans, substitute currants or raisins and walnuts or almonds. If nuts are a problem, simply omit them.

Sweet and Tart Baked Apples

A wholesome plant-based dessert that compliments any savory meal, especially when paired with Chef AJ’s Pear Whipped Cream.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 - 8 1 x


  • 4 apples
  • 1/4 cup maple syrup
  • 1/4 cup pecans or walnuts, finely chopped
  • 2 dates, pitted, finely chopped
  • 1/4 cup rolled oats
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 cup Homemade Nut Milk or store-bought plant-based milk
  • 1 cup water


  1. Preheat oven to 375°F.
  2. Wash and slice apples in half, along core. Scoop out the core with a melon baller or spoon.
  3. In a small bowl, mix maple syrup, nuts, chopped dates, oats, cinnamon, nutmeg and nut milk until oats are moist and mixture is crumbly.
  4. Spoon one heaping tablespoon into each apple core and place apples in a glass-baking dish.
  5. Pour 1 cup of water around the apples. Cover in foil and bake for 20 minutes.
  6. Remove foil and baste apples with juices from the pan. Continue to bake, uncovered, for an additional 10-15 minutes, or until apples are tender but not mushy.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.

Gluten-free baked Apple Charlotte recipe

I love this combination of ingredients &ndash apples mixed with brown sugar, dried fruit and nuts &ndash in all its guises, whether crumbles, strudels or simple baked apples. Of them all, however, this pudding has to be my absolute favourite, with the dates adding an irresistibly gooey, brownie like texture. It&rsquos easy to make and wonderful served hot with a pouring of oat cream or custard. It&rsquos also delicious eaten cold, cut into slices and enjoyed as a treat &ndash bear that in mind if there&rsquos any left!

You will need a shallow ovenproof dish, approximately 10 x20cm/4 x 8in in size, for this recipe.


  • 2 tbsp Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
  • 75 g pitted medjool dates
  • 60 g shelled walnuts
  • 450 g Bramley cooking apples
  • 110 g gluten-free self-raising flour (ideally Doves Farm)
  • 125 ml rice milk
  • 1 heaped tsp egg replacer (ideally Orgran) whisked with 2 tbsp water
  • 175 g soft light brown sugar
  • 2 tbsp Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
  • 2.6 oz pitted medjool dates
  • 2.1 oz shelled walnuts
  • 15.9 oz Bramley cooking apples
  • 3.9 oz gluten-free self-raising flour (ideally Doves Farm)
  • 4.4 fl oz rice milk
  • 1 heaped tsp egg replacer (ideally Orgran) whisked with 2 tbsp water
  • 6.2 oz soft light brown sugar
  • 2 tbsp Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
  • 2.6 oz pitted medjool dates
  • 2.1 oz shelled walnuts
  • 15.9 oz Bramley cooking apples
  • 3.9 oz gluten-free self-raising flour (ideally Doves Farm)
  • 0.5 cup rice milk
  • 1 heaped tsp egg replacer (ideally Orgran) whisked with 2 tbsp water
  • 6.2 oz soft light brown sugar


  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 55 mins
  • Serves: 6


  1. Preheat the oven to 200°C/400°F/gas mark 6 and lightly grease the ovenproof dish.
  2. Chop the dates and walnuts into small pieces, then peel and core the apples and cut into 2cm/¾in chunks.
  3. Melt the margarine in a small saucepan and sift the flour into a large bowl, making a well in the centre. Pour the melted margarine into the flour with the rice milk and the egg replacer mixture and beat together until you have a smooth and glossy batter (add a dash more milk if you think it necessary), and then continue to beat lightly for another 1–2 minutes.
  4. Add the sugar, dates, walnuts and apples to the batter and mix thoroughly before pouring into the ovenproof dish. Spread the mixture evenly in the dish and bake in the oven for 45–50 minutes until golden and cooked through (a skewer or cocktail stick inserted into the centre of the pudding should come out clean). Remove from the oven and serve while hot.

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