Sweet baked apples stuffed with candied cinnamon almonds and brown butter – what could pair more perfectly? Serve with your choice of cream and enjoy!
Recipe for Candied Cinnamon Almond Brown Butter Baked Apples by Anisa Sabet for The Macadames.
I entertain a lot, be in cosy dinners for two with my husband up to family get togethers of 15+, I’m all for fuss-free entertaining. Aside from the Asian street food night I hosted (wasn’t that an effort!) I gravitate towards make ahead recipes or ones that don’t involve a huge amount of at-dinner-time work. My favourite dessert recipes are ones that I can prepare mostly in advance and either plate on the night or pop into the oven. Today’s recipe is the latter. These simple baked apples can be made ahead of time (morning of or the night before) and popped into the oven after dinner and served with cream, creme fraiche or ice cream, whatever your fancy.
This recipe was done in collaboration with the lovely Nathaniel of Terminateor Kitchen. He’s a 21 year old (so young you guys!) food photographer and blogger. Originally from the cornfield jungle of Central Illinois, his about page lists his love of sunsets, bonfires, and warm apple pie. He runs a “test kitchen” from a one bedroom apartment and he takes all the photos and develops the recipes (with his grandmothers help) himself. He is also studying in his you know, “spare time” and is one of the lovely people I have met through the world of Instagram. I am so delighted to be collaborating with him today to share apple recipes.
Back to my baked apples, a note for when coring your apples, you’ll want to remove about 1/3-1/2 the apple so you have lots of room for the beautiful stuffing. You can do this with a sharp knife or large corer. Or a mixture of both. When doing so, try to not take out the bottom, but if you do, just plug it back up using the bottom of what you’ve cut out.
I’ve stuffed mine with pantry staples which you’ll almost definitely have. Butter, brown sugar, raisins, maple syrup, spices and you can add whatever nuts you have. I used leftover cinnamon candied almonds from my Frangelico pannacotta recipe, if you make this recipe or could be bothered, I highly encourage you to make these as it goes in this recipes perfectly. I hope you enjoy!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need
- Baking tray lined with paper
Ingredients (makes 4):
- 4 granny smith apples, cored
- 40g butter
- 30g brown sugar
- 1/8 teaspoon cinnamon
- Pinch (I used a 1/8 teaspoon and half filled it of ground cloves, nutmeg and ginger
- 1/3 cup, candied cinnamon almonds, lightly processed
- 1 handful raisins, roughly processed
- 1 tablespoon pure maple syrup
- Optional: 30ml whiskey, rum or bourbon
- To serve: cream, creme fraiche or ice cream
1. Preheat oven to 180°C. Core the middle out of your apple using a large corer or sharp knife. You want to remove about 1/3-1/2 the apple so you have lots of room for the beautiful stuffing. Try to not take out the bottom, but if you do, just plug it back up using the bottom of what you’ve cut out.
2. Melt the butter in the saucepan, add the brown sugar and spices. Cook for a few minutes until everything that melted. Take off the heat, stir through the processed candied almonds, processed raisins and maple syrup. Add your alcohol if you’re using. Stuff each apple with the mixture allowing the syrup to drip down the sides.
3. Pop into the oven for 60 minutes (keep eyeballing them, you want them to be cooked and shrivelled but not brie out. Serve immediately with your choice of cream.
Storage: Baked apples will keep in the fridge for up to 2 days.
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For another winter recipe, try my apple and rhubarb walnut crumble.