Servings: 10 Servings
Baked Apples with Cobbler Topping
These easy baked apples are stuffed with rich, buttery cobbler topping for the most amazing deconstructed apple pie sort of situation. Customize the filling using different nuts, dried fruit, and orange zest!
Equipment
Ingredients
- 5 apples Fuji, pink lady, granny smith, etc.
- 6 Tbsp unsalted butter melted
- 1 cup all-purpose flour or gluten-free all-purpose flour*
- ½ cup chopped walnuts or pecans
- 4 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice or apple pie spice
- ¼ tsp sea salt
- ⅔ cup apple cider or apple juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse the apples well, then dry them off using a kitchen towel. Use an apple corer or a pairing knife to core out the apples. Slice the apples in half with a sharp knife and place apples in a large casserole dish. There should be a crevasse down the center of each apple due to the core being removed.
- Mix all of the ingredients for the cobbler filling (melted butter, flour, chopped walnuts, pure maple syrup, vanilla extract, pumpkin pie spice, and sea salt) in a small bowl.
- Stuff the centers of the apples with the cobbler mixture, and spread it over the tops too if you’d like.
- Pour ⅔ cup of apple cider in the bottom of the pan. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until the apples reach your desired level of doneness. I like an al dente level of doneness, where the apples still hold their structure but have softened nicely.
- Serve immediately with a drizzle with melted butter and a scoop of vanilla ice cream, and enjoy!
Notes
*I use Bob’s Red Mill 1-to-1 gluten-free flour blend.
Nutrition
Serving: 1Apple Half (of 10), Calories: 204kcal, Carbohydrates: 26g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 18mg, Sodium: 60mg, Fiber: 3g, Sugar: 13g