Fall is officially here! If you’re in the mood for something warm and comforting, Giulia from Audrey’s is sharing her recipe for baked apples with hazelnuts, which are great for kids and adults. (And so easy you don’t even need to peel the apples!) Here’s how to make your own…
Baked Apples with Hazelnuts
by Giulia Doyle of Audrey’s
Apple picking season has started, and here in Ontario we are being told that it will be the best season we’ve had in a long time! With temperatures dropping and several family gatherings just around the corner, a sweet apple dessert might be just what you’re looking for. While I like my pies and crisps, I really dislike peeling apples, so preparing something without that pesky task is a winner in my books. In addition, this combination of hazelnuts, cranberries and a touch of sugar is a lighter (and less guilty) pleasure. Enjoy!
Recipe: Baked Apples with Hazelnuts
What you’ll need:
1/2 cup of unpeeled hazelnuts
4 large apples, such as Golden Delicious
1 tbsp of lemon juice
3 tbsp of dried cranberries or raisins
1 1/2 tbsp of turbinado sugar (or sugar of choice)
1 cup unsweetened apple juice
1 vanilla pod
Sour cream or unsweetened whip cream (for serving)
Heat oven to 375F. Put nuts on a cookie sheet and roast about 8 minutes. Remove and put on a clean towel. Rub nuts together until most of the shells come off. Chop roughly.
Cut lids off apples, then core using an apple corer. Remove some flesh to create a cavity. Chop the removed flesh and add to a bowl. Mix with lemon juice. Combine apple flesh with chopped nuts, cranberries and sugar. Fill apples with the mixture.
Put tops on apples and add to a casserole dish. Pour apple juice around the apples. Cut open vanilla pod, scrape out seeds and add both pod and seeds to the juice.
Bake on lower rack for 35—40 minutes.
Serve with a dollop of sour cream or unsweetened whip cream.
Notes: This recipe can easily be doubled or tripled. If you can only find sweetened cranberries, decrease sugar to 1 tbsp.
Thank you so much, Giulia!