Baked Apples with Walnuts and Cinnamon Recipe

What Is Baked Apples with Walnuts and Cinnamon?

Baked apples are a traditional fall dessert made by hollowing whole apples and filling them with a spiced nut and oat mixture before roasting until tender. This version uses walnuts, rolled oats, cinnamon, and a touch of maple syrup, so each apple comes out of the oven with a soft interior and a toasted, slightly crunchy topping.

What Makes This Recipe Anti-Inflammatory?

The apples are baked with the skin on, which keeps most of their quercetin and pectin intact. Quercetin is a flavonoid studied for its role in inflammatory signaling, and pectin is a soluble fiber that feeds beneficial gut bacteria. Walnuts add alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid, while cinnamon contributes cinnamaldehyde, the compound behind its warm flavor and antioxidant activity.

The only sweetener in the whole recipe is a teaspoon of pure maple syrup per serving, with no added sugar, no refined flour, and no butter anywhere in the filling.

Ingredients

• 4 medium apples (about 7 ounces each), such as Honeycrisp or Gala
• 1/2 cup walnuts, roughly chopped
• 1/4 cup rolled oats
• 4 teaspoons pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon fresh lemon juice
• 1 pinch fine sea salt
• 1/2 cup water

Directions

Step 1

Preheat the oven to 375 degrees Fahrenheit and choose a baking dish just large enough to hold the four apples snugly, so they stand upright while they bake.

Step 2

Core each apple from the top, cutting a hole just under 1 inch wide and leaving the bottom intact so the filling has a base to sit on. Brush the inside of each hollow with the lemon juice to keep the flesh from browning.

Step 3

In a medium bowl, combine the walnuts, rolled oats, cinnamon, ginger, and salt. Add the maple syrup and olive oil and stir until every piece of oat looks glossy and coated.

Step 4

Pack the walnut and oat mixture into each apple, pressing gently so it holds together and mounds slightly above the top. Set the apples in the baking dish and pour the water into the bottom of the dish, around the apples rather than over them.

Step 5

Bake for about 40 minutes, until the skins look wrinkled, a knife slides into the flesh with no resistance, and the filling is toasted and golden. If the filling browns too quickly partway through, tent the dish loosely with foil.

Step 6

Remove the apples from the oven and let them rest for 5 minutes before serving, spooning the juices from the bottom of the dish over the top of each apple.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Can I use a different type of apple?
A1: Yes. Choose a firm baking apple that holds its shape, such as Honeycrisp, Gala, Braeburn, or Jonagold. Soft varieties like McIntosh tend to collapse and turn mushy in the oven, so they are not the best fit for this method.

Q2: How should I store leftovers?
A2: Cool the apples completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about a minute, or in a 350 degree Fahrenheit oven for 10 minutes, until warmed through.

Q3: Why did the skin split or the filling burn?
A3: A split skin usually means the oven ran hot or the apples baked too long, so check them at the 30 minute mark. A burnt filling often comes from skipping the foil tent once the top has browned, since the exposed nuts and oats keep darkening after that point.

Q4: Can I prepare the apples ahead of time?
A4: Yes. Core the apples, brush them with lemon juice, and mix the filling up to a day ahead. Store both separately in the refrigerator, then stuff the apples and bake just before serving so the topping stays crisp.

Q5: Who is this recipe good for?
A5: This works well for anyone who wants a dessert without refined sugar or flour, including people who avoid butter and dairy. It is not suitable for anyone with a walnut or tree nut allergy.

These apples come together with pantry staples and mostly hands-off oven time, making them an easy dessert to finish off a weeknight dinner or a holiday gathering.