Baked Apples, even if you bathe them in sticky caramel or sweet chocolate syrup, they still feel healthy, eh? 😉 That’s EXACTLY why I make them regularly. 🙂
Apples are perfect for baking because they keep their shape even after baking and depending on what kind of apple you have; you can adjust the amount of sugar that goes with it. If you like green apples, they are tangier, and you might add a bit more sugar, while the red ones, as expected, are more sweet.
In this recipe, I decided to use the lighter green apples because I couldn’t find my preferred Granny Smith green apples. (Yep, I’m with the ‘tangy’ team. :-)) I also used dark chocolate syrup and toasted walnuts – it was a cold night and instead of eating a brownie with nuts, I reckon it’s better to eat everything with the baked apples. 🙂
Oh! If you are worried about coring the apples, do NOT be! It is not that difficult, even if you don’t have an apple corer. I don’t have an apple corer either, so I use my peeler (I have those long, thin ones), and sometimes, I use a small knife. No biggie. If you know where the core of the apple is, you will do just fine. 🙂
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- 4 medium apples, firm
- 2 tsp butter, room temperature
- 2 tbsp sugar
- 4 sticks cinnamon
- 85 grams dark chocolate, chopped
- 1/4 cup heavy cream
- dash of salt
- 1/4 cup walnuts, toasted and chopped
- Preheat the oven to 190 degrees C (375 degrees F).
- Core the apples and put ½ tsp of butter, ½ tbsp sugar and a cinnamon stick in the middle of each apple.
- Place the apples in a baking dish. Add ½ cup hot water at the bottom of the baking dish and cover the apples with an aluminum foil.
- Bake the apples in the oven until they softened, around 45 minutes. Remove the baking dish and put the apples back in the oven for 10 minutes.
- Take the apples out of the oven and if there are any juices at the bottom of the baking dish, do NOT throw them away. You can put them in a small pan and reduce into a syrup.
- For the chocolate sauce, put both chocolate and cream in a bowl over simmering water and stir. Once half of the chocolate has melted, turn off the heat and keep stirring until all the chocolate has melted and the mixture is smooth. Add a dash of salt and stir to combine.
- To serve: Place the apples on a plate and drizzle them with the syrup from the baking dish (if available). Pour chocolate sauce on top of each apple and sprinkle some of the chopped walnuts.