These baked apples are worthwhile just for the smell they produce. This is a great Friday night or cold winter evening dessert.
Baked Apples with Maple Sauce and Walnut Crunch
Recipe By Estee Kafra
- Cooking and Prep: 3.5 h
- Serves: 6
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Contains:
Ingredients (15)
For the Apples
For the Walnut Crunch
Start Cooking
Prepare the Apples
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Peel the top third of every apple and core halfway down the center.
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Mix the raisins, cranberries, or dried currants, brown sugar, and cinnamon in a small bowl and fill each cavity with the mix.
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Place in a slow cooker. Pour the maple syrup over the apples.
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In another bowl, dissolve the brown sugar in the cider, and pour into the slow cooker as well. Place the cinnamon stick into the liquid.
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Cover and cook on low for about three hours. Keep warm until ready to serve. Top with some sauce and a spoonful of walnut crunch.
Prepare the Walnut Crunch
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Preheat oven to 325°F (170°C). Mix all ingredients and spread out on cookie sheet. Bake for 20 minutes, stirring once.
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making this in advance for Yom tov?
this recipe sounds really Yummy. I'm wondering how I would work with it if I wanted to do it in advance, not on Yom tov? would I just bake it and warm it up on the blech? also, I'm wondering how to create a healthier version of the walnut crunch? and finally, can this be served as a side - dish or only as a dessert? thanks so muchReplies:
You can certainly make them in advance and warm them up on the blech. Side or dessert, great both ways.
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making this in advance for Yom tov?
this recipe sounds really Yummy. I'm wondering how I would work with it if I wanted to do it in advance, not on Yom tov? would I just bake it and warm it up on the blech? also, I'm wondering how to create a healthier version of the walnut crunch? and finally, can this be served as a side - dish or only as a dessert? thanks so muchReplies:
You can certainly make them in advance and warm them up on the blech. Side or dessert, great both ways.
