Fruity Bake

apple and nuts

Healthy and satisfying, these baked apples are best eaten fresh out of the oven.


Recipe by Chef Jacqueline Alleje

Photographed by Ron Mendoza

Makes 6 servings

6 Medium-sized Fuji apples, washed and cored (reserve cores)

50g Chopped mixed nuts (almonds, cashew nuts, walnuts, or pili nuts)

¼ cup Muscovado sugar

⅓ cup Milk

1 tsp Lemon zest

2-3 Tbsps Butter

Caramel Sauce:

¼ cup Sugar

¾ cup Water

Reserved apple cores

  1. Wash and core apples, reserving the cores. Leave enough room in the center of the apples for the stuffing.
  2. Prepare caramel sauce by boiling apple cores in water mixed with sugar in a saucepot. Simmer until apple pulp is soft and the flavor of the apples is extracted. Strain solids and reserve caramel-apple sauce.
  3. In a small bowl, combine mixed nuts with muscovado sugar,milk, lemon zest, and butter. Set aside.
  4. Fill cored apples with the nut filling. Place apples in a baking dish and pour caramel-apple sauce on top.
  5. Preheat oven to 350 ̊F. Place baking dish in the middle rack of the oven and bake apples for about 30 minutes. Serve warm with yogurt or ice cream.