Equipment
Ingredients
Main Ingredients
- 4 apple
- 45 g unsalted butter, softened
- 220 g brown sugar
- 120 g almonds, chopped, toasted
- 180 ml water, hot
- 1 lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 560 kcal
- Protein
- 7 g
- Carbohydrates
- 84 g
- Fat
- 24 g
- Fiber
- 7 g
- Sugar
- 72 g
- Sodium
- 20 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 24 mg
- Potassium
- 467 mg
- Calcium
- 141 mg
- Iron
- 1.7 mg
- Magnesium
- 95 mg
- Phosphorus
- 169 mg
- Zinc
- 1.0 mg
- Vitamin A
- 80 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 8.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.39 mg
- Niacin
- 1.3 mg
- Folate
- 20 mcg
- Water
- 182 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F). Lightly grease a small baking dish with a small amount of butter.
Peel the skin from the apples and remove the cores, leaving the bottom intact if possible to hold the filling.
Spread 30g of the softened butter evenly over the exterior of the peeled apples.
In a mixing bowl, combine 55g of the brown sugar with the toasted almonds. Roll each buttered apple in the mixture until coated.
Place the apples into the prepared baking dish. Stir 110g of brown sugar into the remaining almond-sugar mixture and spoon it into the center of each apple.
Whisk the hot water, lemon juice, and the remaining 55g of brown sugar in a bowl until the sugar dissolves.
Pour the liquid mixture into the dish around the base of the apples. Distribute the remaining 15g of butter on top of the apples and inside the core cavities.
Cover the dish with a lid or foil and bake for 20 minutes at 175°C (350°F).
Remove the cover and spoon the pan juices over the apples. Continue baking for 10 minutes until the apples are tender when pierced with a knife.
Bake uncovered for a final 5 minutes until the apples and almond topping are lightly browned.
Chef's Notes
- For the best results, choose apples that hold their shape well when baked, such as Granny Smith, Honeycrisp, or Fuji.
- Toasting the almonds beforehand significantly enhances their flavor and texture, adding a richer depth to the filling.
- Ensure the apples are cored carefully, leaving the bottom intact to create a sturdy vessel for the filling. A melon baller or a small, sharp knife works well for this.
- Don't overfill the apples; leave a little room for the filling to expand slightly during baking.
- The lemon juice in the syrup not only adds a bright note but also helps prevent the apples from browning too quickly.
Storage
Refrigerator: 72 hours — Store in an airtight container with pan juices.
Reheating: Microwave for 1-2 minutes or warm in a 150°C (300°F) oven until heated through.
Troubleshooting
Apples are tough or crunchy
Cause: Underbaked or variety of apple used is too firm for baking.
Fix: Cover the dish and continue baking in 5-minute increments until tender.
Prevention: Use baking-specific apples like Granny Smith, Braeburn, or Honeycrisp.
Filling is dry or burnt
Cause: Liquid evaporated too quickly or oven temperature was too high.
Fix: Add 2-3 tablespoons of hot water to the pan and baste the apples again.
Prevention: Ensure the baking dish is tightly covered during the first phase of baking.
Cultural Context
Baked apples have a long history as a comforting and simple dessert, particularly popular in cooler climates and during harvest seasons. This American variation enhances the classic with a nutty, sweet filling, reflecting a tradition of using readily available ingredients to create a satisfying sweet treat.
