I was in the kitchen, with a few Romanian apples on the table and no special tool for coring fruit. My cravings drove me to make this simple recipe, just as I knew it. I started coring the apples with a regular knife and didn’t complicate things further. No elaborate preparations or ingredient lists, just what I had on hand.
Quick Info
Total time: 30-40 minutes (including cooling)
Preparation time: 10-15 minutes (varies depending on how quickly you core the apples)
Baking time: up to 20 minutes
Servings: 5 (one apple per serving)
Difficulty: easy
Recipe type: simple, everyday dessert
Ingredients
5 Romanian apples (or any firm, flavorful apples)
2 tablespoons sour cherry jam
1 packet vanilla sugar
2 tablespoons walnuts (it doesn’t matter if they are coarsely ground or larger)
a pinch of cinnamon
1 teaspoon honey
Instructions
1. Wash the apples well. Cut the top of each apple around the stem to create a sort of "lid." There's no need to remove it completely. Using a knife or a spoon, core the top part enough to create a round indentation. You don’t need to clean out the inside completely; leave enough flesh so the apple retains its shape.
2. Mix the vanilla sugar with the cinnamon and walnuts. Fill each apple core with a little of this mixture. Also, add a bit of sour cherry jam to each apple.
3. Arrange the filled apples in a baking dish. No need for parchment paper or butter; you can place them directly in the dish.
4. Place the dish in the oven (the oven should already be preheated) and bake the apples for 20 minutes, but no longer. You don’t want them to get too soft; they should keep their shape.
5. Remove the dish and let the apples cool. If you want, you can peel them when they are cold, but it’s not necessary.
6. Before serving, drizzle each apple with a bit of honey.
Why I Make This Recipe Often
It’s one of those quick dessert options that doesn’t require planning. Apples and walnuts are usually on hand. If you have a good jam in the fridge, you can easily adapt. I love that you don’t have to spend much time in the kitchen, and the result is light.
Tips and Variations
Tips
If you don’t have vanilla sugar, you can use regular sugar. It’s not essential for the recipe, but it adds extra flavor.
Don’t try to remove all the core; otherwise, the apple will disintegrate while baking.
Take the apples out of the oven after 20 minutes, even if they seem undercooked; they will soften as they cool.
Let the apples sit at room temperature until completely cool.
Substitutions
Walnuts can be replaced with almonds, hazelnuts, or even sunflower seeds (unsalted) if you have nothing else.
The sour cherry jam can be swapped for whatever you have on hand: plums, apricots, or berries.
Variations
If you don’t like cinnamon, you can easily skip it.
You can add a bit of rum or rum essence to the filling if you like.
You can serve them warm, not just cold.
Serving Ideas
Baked apples are great on their own, but if you want something richer, you can serve them with a spoonful of full-fat yogurt or sour cream.
For those who want more sweetness, you can sprinkle a bit of powdered sugar on top, but it’s not necessary.
You can also serve them with ice cream if you have some on hand.
Frequently Asked Questions
1. What type of apples are best for this recipe?
Firmer apples with dense flesh are the best. Avoid very soft apples, as they will fall apart while baking. Romanian apples work well, but any firm type is fine.
2. Is it necessary to use sour cherry jam?
No. Sour cherry jam adds flavor, but you can use any jam you have or even skip it if you prefer a simpler version with just sugar, walnuts, and cinnamon.
3. Can I make the recipe without walnuts?
Yes, the recipe works without walnuts. You can just use the sugar and cinnamon mixture or try it with other types of seeds.
4. Can I bake the apples in the microwave?
I don’t recommend it. A regular oven bakes the apples evenly and preserves their texture. In the microwave, they soften unevenly and can break apart.
5. What if I don’t have honey?
Honey is optional. You can skip it or add a bit of sugar on top if you want more sweetness.
Nutritional Values
Approximately, one baked stuffed apple (without additional toppings) has about 130-150 kcal. This includes the apple, a little jam, walnuts, vanilla sugar, and honey.
Calories: about 130-150 kcal/apple
Carbohydrates: 25-30 g
Protein: 1-2 g (from walnuts)
Fats: 2-3 g (from walnuts and a little from the jam)
These are approximate values. If you use a different type of jam or substitutes for walnuts, these numbers may vary.
Storage and Reheating
Baked apples can be stored in the refrigerator for up to two days, covered. I don’t recommend keeping them longer, as they will become too soft. They can be eaten straight from the fridge or left at room temperature for a few minutes. If you want to reheat them, use the oven (not the microwave), but only for a few minutes to avoid making them too soft.
Quick Info
Total time: 30-40 minutes (including cooling)
Preparation time: 10-15 minutes (varies depending on how quickly you core the apples)
Baking time: up to 20 minutes
Servings: 5 (one apple per serving)
Difficulty: easy
Recipe type: simple, everyday dessert
Ingredients
5 Romanian apples (or any firm, flavorful apples)
2 tablespoons sour cherry jam
1 packet vanilla sugar
2 tablespoons walnuts (it doesn’t matter if they are coarsely ground or larger)
a pinch of cinnamon
1 teaspoon honey
Instructions
1. Wash the apples well. Cut the top of each apple around the stem to create a sort of "lid." There's no need to remove it completely. Using a knife or a spoon, core the top part enough to create a round indentation. You don’t need to clean out the inside completely; leave enough flesh so the apple retains its shape.
2. Mix the vanilla sugar with the cinnamon and walnuts. Fill each apple core with a little of this mixture. Also, add a bit of sour cherry jam to each apple.
3. Arrange the filled apples in a baking dish. No need for parchment paper or butter; you can place them directly in the dish.
4. Place the dish in the oven (the oven should already be preheated) and bake the apples for 20 minutes, but no longer. You don’t want them to get too soft; they should keep their shape.
5. Remove the dish and let the apples cool. If you want, you can peel them when they are cold, but it’s not necessary.
6. Before serving, drizzle each apple with a bit of honey.
Why I Make This Recipe Often
It’s one of those quick dessert options that doesn’t require planning. Apples and walnuts are usually on hand. If you have a good jam in the fridge, you can easily adapt. I love that you don’t have to spend much time in the kitchen, and the result is light.
Tips and Variations
Tips
If you don’t have vanilla sugar, you can use regular sugar. It’s not essential for the recipe, but it adds extra flavor.
Don’t try to remove all the core; otherwise, the apple will disintegrate while baking.
Take the apples out of the oven after 20 minutes, even if they seem undercooked; they will soften as they cool.
Let the apples sit at room temperature until completely cool.
Substitutions
Walnuts can be replaced with almonds, hazelnuts, or even sunflower seeds (unsalted) if you have nothing else.
The sour cherry jam can be swapped for whatever you have on hand: plums, apricots, or berries.
Variations
If you don’t like cinnamon, you can easily skip it.
You can add a bit of rum or rum essence to the filling if you like.
You can serve them warm, not just cold.
Serving Ideas
Baked apples are great on their own, but if you want something richer, you can serve them with a spoonful of full-fat yogurt or sour cream.
For those who want more sweetness, you can sprinkle a bit of powdered sugar on top, but it’s not necessary.
You can also serve them with ice cream if you have some on hand.
Frequently Asked Questions
1. What type of apples are best for this recipe?
Firmer apples with dense flesh are the best. Avoid very soft apples, as they will fall apart while baking. Romanian apples work well, but any firm type is fine.
2. Is it necessary to use sour cherry jam?
No. Sour cherry jam adds flavor, but you can use any jam you have or even skip it if you prefer a simpler version with just sugar, walnuts, and cinnamon.
3. Can I make the recipe without walnuts?
Yes, the recipe works without walnuts. You can just use the sugar and cinnamon mixture or try it with other types of seeds.
4. Can I bake the apples in the microwave?
I don’t recommend it. A regular oven bakes the apples evenly and preserves their texture. In the microwave, they soften unevenly and can break apart.
5. What if I don’t have honey?
Honey is optional. You can skip it or add a bit of sugar on top if you want more sweetness.
Nutritional Values
Approximately, one baked stuffed apple (without additional toppings) has about 130-150 kcal. This includes the apple, a little jam, walnuts, vanilla sugar, and honey.
Calories: about 130-150 kcal/apple
Carbohydrates: 25-30 g
Protein: 1-2 g (from walnuts)
Fats: 2-3 g (from walnuts and a little from the jam)
These are approximate values. If you use a different type of jam or substitutes for walnuts, these numbers may vary.
Storage and Reheating
Baked apples can be stored in the refrigerator for up to two days, covered. I don’t recommend keeping them longer, as they will become too soft. They can be eaten straight from the fridge or left at room temperature for a few minutes. If you want to reheat them, use the oven (not the microwave), but only for a few minutes to avoid making them too soft.