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Baked Apples with Pecans and Maple Syrup recipe

Baked Apples with Pecans and Maple Syrup recipe


  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts
  • Baked apples

This winter dessert has an American theme to it. Serve with cream, ice cream or custard.

6 people made this

IngredientsServes: 4

  • 4 large apples, peeled and cored
  • 60g unsalted butter, softened
  • 30g dark brown soft sugar
  • 40g pecans, coarsely chopped
  • 2 tablespoons oatmeal
  • 1 pinch ground cinnamon
  • 4 1/2 tablespoons maple syrup
  • 4 1/2 tablespoons apple juice

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4.
  2. Mix butter, sugar, pecans, oatmeal and cinnamon together.
  3. Stuff apple cavities with the filling. Place apples in an ovenproof, tight fitting dish. If you have any leftover filling, place the mixture on the bottom of the dish and sit apples on top.
  4. Mix apple juice and maple syrup together and pour into dish. Bake in preheated oven for 40-45 minutes. Baste every 10 minutes with the syrup and apple juice. The apples are ready when they are soft.

Oatmeal

If unavailable at your local supermarket, simply grind some porridge oats in a food processor.

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Reviews & ratingsAverage global rating:(2)


Maple Pecans

This recipe is a sequel to my 5-minute stovetop Candied Pecans recipe, made with maple syrup as the sweetener instead of brown sugar.

I grew up only knowing real maple syrup for breakfast treats like pancakes or waffles, and came to appreciate the amazing flavor that maple has.

There’s so much nuance and aroma to it that makes it different from “just sweet.”

My original candied pecans recipe calls for adding cinnamon and other flavorings, which you can certainly do here too, but in this recipe, it’s all about letting the maple flavor shine.

Even though maple syrup is sticky and liquid, if you cook it for a few minutes in the pan, it actually crystallizes in a way that gives it a similar texture and crunch to the classic candied pecan. But with a more interesting flavor!


Baked Brie with Pecans and Apples

  • 1 Brie wheel
  • 1 granny smith apple, peeled and chopped
  • 2 tbsp maple syrup
  • 4 tbsp brown sugar
  • ½ teaspoon cinnamon
  • ½ cup pecans, chopped
  • Crackers and sliced apples, for serving

Preheat your oven to 350 degrees Fahrenheit.

Use a baked brie cooking vessel or any other oven-safe dish. We picked up this mini cast iron skillet and we just love how it comes with a wooden trivet. It works perfect for baked brie.

Top your whole brie cheese wheel with a few pecans. The oven will help to toast the pecans as you’re cooking brie.

Peel your apple with a vegetable peeler and then chop into small pieces.

Meanwhile, add the apples, chopped pecans, maple syrup, cinnamon, and brown sugar in a skillet. Cool for a few minutes until the apples soften and the brown sugar turns into a syrupy consistency.

Once your warm brie looks puffed out and slightly melty, remove it from the oven. It will take about 15 minutes, more or less, depending on the type of brie you use.

Top the warm brie with the apple and pecan mixture.

Serve your baked brie with crackers, baguette slices, or apple slices. Dive in and enjoy!


Apple Pecan Baked Oatmeal

You know those instant oatmeal packets? You&rsquoll never have to buy those again. Meet Apple Pecan Baked Oatmeal, the most delicious and flavorful baked oatmeal complete with an apple pie topping, crunchy sweet pecans, and soft oats. This baked oatmeal is what breakfast dreams are made of. Easy to prep four servings at once, this baked oatmeal is made with all real ingredients, and makes a delicious and filling breakfast or snack.

Why should I make baked oatmeal?

I guess the real question is&hellip why haven&rsquot you made it yet!?

Baked oatmeal is your new favorite breakfast (or dessert). Warm oatmeal is a delicious breakfast option, but it&rsquos not always the best option when it comes to convenience and ease. You usually have two options: instant oatmeal packets mixed with water, or spending some time cooking oatmeal on the stove.

This was my dilemma when I was craving oatmeal a few months back finally I decided to mix all of the ingredients together and bake it into a baking dish. The end result was delicious baked oatmeal it can be cut like a cake, it can be prepped in advance, and it reheats as warm, soft oatmeal.

To serve baked oatmeal, I like to pair it with some yogurt and fresh fruit, and eat it in a bowl. It is delicious and leaves me full for hours.

What&rsquos special about this baked oatmeal

This apple pecan baked oatmeal features a special topping, reminiscent of warm, gooey apple pie. Fresh apples are cooked down with all of the spices you would find in apple pie. When cooked down, it becomes the perfect ooey-gooey topping. With the addition of crunchy pecans, the textures of this baked oatmeal are out of this world.

What you&rsquoll need to make apple pecan baked oatmeal

To make the apple topping, you&rsquoll need:

  • apples
  • cinnamon
  • sugar
  • vanilla extract
  • cloves
  • nutmeg
  • kosher salt
  • sugar
  • corn starch
  • water
  • chopped pecans

For the baked oatmeal, you&rsquoll need:

  • bananas
  • unsweetened applesauce
  • maple syrup
  • vanilla extract
  • baking powder
  • kosher salt
  • unsweetened almond milk
  • old fashioned oats

Substitutions and frequently asked questions:

  • Can I use sugar free syrup or sugar replacements? You can, if you feel the need to. I love the flavor of the real deal, as you may know. I recommend you trying this recipe with real maple syrup and real sugar, because the stats are relatively low considering! But you can substitute whatever you would like.
  • Instead of pecans, you can use walnuts.
  • If you don&rsquot love (or are allergic to) bananas, you can use more applesauce. I recommend using 1 cup of unsweetened applesauce in place of two mashed bananas.
  • Can I use quick cooking oats? Yes, you can.
  • Instead of unsweetened almond milk, you can use cashew milk, skim milk, or oat milk. Any milk will do.

How to make apple pecan baked oatmeal

To make this recipe, let&rsquos start off by cooking the delicious, gooey apple pie topping. Start off by peeling, coring and dicing some fresh apple. You will need 2 cups for this recipe. For me, this was the equivalent of one very large honeycrisp apple, but probably equivalent to two smaller apples.

Once the apple is diced, add that to a small saucepan with the other ingredients for the topping, except the pecans, and reserve 1 teaspoon of sugar for later.

Cook the ingredients on medium heat for ten minutes, stirring frequently to prevent sticking. After ten minutes, you will be left with a thick, gooey mixture that resembles apple pie filling.

While the apples are cooking, preheat the oven to 375F and start prepping the oatmeal portion of this recipe. Simply combine all of the oatmeal ingredients together in a mixing bowl, and then add them to a sprayed baking dish. For this recipe, I use my 2.5 qt casserole dish from Corningware.

When the apples are done, top the oat mixture with the apples. Then, sprinkle the top with the reserved teaspoon of sugar, and the pecans.

Then, bake for 35-40 minutes. Let the baked oatmeal sit and cool before slicing it into four servings.


Maple Cinnamon Baked Sweet Potatoes And Apples

With Thanksgiving almost here already, I have been experimenting in the kitchen lately with some healthier sides like this maple cinnamon baked sweet potatoes and apples.

We will be going to my parents house for like the first time in 15 years for this holiday. My husband and I always end up working on Thanksgiving, the life of a hospital employee, so we are super excited to go this year. Plus I figured one healthier side would be good to have considering all the desserts that will be there, that I may or may not be making some of as well.

I also created this recipe for a project I am involved in that is going to be announced this week. SO EXCITED about this too. A really good friend of mine asked me to help create healthy recipes for the project, so I will be posting them here as well as there. I really am so honored about being asked to take part in this. All I can say is that its going to be an amazing community of incredible women sharing about health and fitness, recipes, lifestyle, beauty and makeup, positive body image and so on and so forth. I just really couldn’t be more thrilled. Plus I am having a blast creating healthy, wholesome recipes that not only my family has been enjoying but so I can share my passion of healthy cooking with others. That and baking ridiculously sinful sweet treats because life is tooooo short not to ever eat cake. Or a cookie. Or pastry. Or pie. Or Cupcakes. Or I could really go on all day with this here…

I used some of the granny smith apples and sweet potatoes we picked at the local orchard here in Vegas, Gilcrease Orchard. I know weird right an orchard in Vegas? It was so awesome it totally didn’t feel like we were in Vegas at all. So cool . I roasted them with coconut oil, pure maple syrup, tart cranberries and pecans add in a nice crunch. Also added in cinnamon and nutmeg to really make it feel like Fall on a plate. This maple sweet potato and apple bake is really easy to make and the house smelled amazing while it was baking. And you won’t feel guilty for eating half a pie later on in the day when you know at least one of the side dishes at the big meal next Thursday was healthy. At least I know I wont!!


Baked Apples Stuffed with Cinnamon Date Pecan Oatmeal

I’m a multi-tasking addict. It’s sad to say that I can’t perform many tasks without doing other things at the same time. For instance, when I was making this recipe yesterday, I was also cooking 2 other recipes, shooting photography, and doing computer work at the same time. That’s just how I function most days. I blame the technology age for my lack of attention span and why I have no less than 20 tabs open on my computer at all times. There is no hope for me!

I guess it comes as no surprise that I like my food to multi-task too. Breakfasts that can be dressed up for dessert or whipped out of the fridge for a healthy afternoon snack really impress me. You know what else I love? Desserts that are wholesome enough for breakfast. A 3-in-1 recipe. Am I really asking for too much here? I don’t think so.

After a few days away from my kitchen, it felt so good to have my appetite for baking (and eating!) back. I’m happy to say that this recipe today fits all 3 goals for breakfast, snacking, and dessert. Hey, if you want to eat it for dinner too, I’d say we’re kindred spirits.

Now, a little note about baked apples.

Do you struggle as much as I do with the decision of which type of apple to bake? It gets me every time. In my mind, there’s nothing worse than a mushy baked apple. I had a rather traumatic apple baking experience a couple years ago and it just about turned me off baked apples for life. Thankfully, I gave it another shot, this time using Honeycrisp apples. They held up so well in the oven, they were still firm after 40 minutes of baking. Soft on the outside and firm in the middle – that’s my perfect baked apple. If you prefer the baked apples soft all the way through with that “melt in your mouth” quality, just bake until you can easily slide a fork through the middle. Your call. The baking time will vary greatly depending on the variety of apple as well as the size. My apples were huge – just under 400 grams for the pair.

I mixed up a lovely cinnamon date pecan oatmeal and then stuffed it into the middle of two apples. All of the leftover oatmeal gets scooped into the dish and it’s baked for around 40 minutes or so (it probably could’ve used another 5 mins since the apples were so large). It’s so incredibly simple – and the outcome was even better than I hoped! I could see this dish making a lovely holiday breakfast.

Baked Apples Stuffed With Cinnamon Date Pecan Oatmeal

Yield: 2 large servings or 4 smaller servings

  • 2 large firm baking apples (I used Honeycrisp), cored
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 4 Medjool dates (or raisins), pitted and chopped
  • 1 tbsp chia seeds (or try ground flax)
  • 1/4 cup pecans (or walnuts), chopped
  • 1.5 cups almond milk
  • 1 tsp vanilla
  • 1.5 tbsp pure maple syrup, plus more for garnish

1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diametre, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish).

2. In a mixing bowl, whisk together the rest of the ingredients.

3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.

4. Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.

Enjoy it hot or cold, for breakfast, snacking, or dessert a la mode! [I’m a poet and I know it.]

It’s also Sketchie approved. The hot oven made me flustered on a warm fall day and I had to rip off my sweater, providing him a cozy cat bed. :)

Note his cat tunnel in the background. The best 10 bucks we ever spent.

By the way, please remind me to purchase an apple corer! I am the worst at coring apples with a paring knife. It’s a miracle I have all 10 fingers intact today.

I’m curious – what are your favourite baking apples? Have you tried certain varieties with great results? Or others with poor results?


How to make Apple Baked Oatmeal

Mix the dry ingredients in a large bowl until well combined (1).

Then add the wet ingredients to the bowl and stir very well until fully combined (2).

Next, fold in the diced apples and chopped pecans (3).

Now, transfer the mix to the prepared casserole dish. Cover and refrigerate overnight. (OR let the bake sit on the counter for 10 minutes. It will come out less cake-like, but it will still be delicious!).

Sprinkle the oatmeal with coarse sugar if you like, and bake it for around 35-40 minutes (4). Make sure to allow the casserole to cool for around 5-10 minutes before you slice it to serve!


Maple Pecan Baked Stuffed Apples

Maple Pecan Baked Stuffed Apples are naturally sweetened and made in 1-bowl. Apples are generously stuffed with oats, pecans, dates and cinnamon, butter, vanilla and cinnamon and then baked until soft and gooey. They make the perfect Fall dessert.

A sweet, warm Honeycrisp apple encasing a heaping portion of apple crisp that is topped with homemade vanilla ice-cream and drizzled with 2-ingredient date caramel: you into that?

It’s been a REALLLLLLY long time since I made a dessert. Don’t get me wrong – I eat it. Buuut, as far as making it goes, I’m pretty much the worst. Baking and desserts require precision, and not be self-deprecating, buuuuut precision is not really my forte.

When I do make desserts, I will be the first to admit that I am a die-hard chocolate dessert fan, and yet. And YET.

I have no doubt in my mind that these Maple Pecan Stuffed Apples rival the taste of even the most decadent desserts that chocolate has to offer. Seriously, these are a must try.

Made with ingredients you can feel good about eating, baked stuffed apples are naturally sweet without the use of refined sugar or oil. The pecans provide healthy fats, the oats and apple bring the fiber and dates and maple syrup work together to naturally sweeten things up.

Maple Pecan Baked Stuffed Apples Video:

Time Saving Tips and Tricks:

Prep: Yep! Just follow recipe directions through step 5. Basically, assemble but don’t bake. Store stuffed apples in the refrigerator in a covered baking dish. Note: the edges of the apple will turn a bit brown, but this won’t matter once baked. They can be made up to 1 day in advance.

Make Ahead: These apples can be made and baked ahead of time or eaten as leftovers. They taste delicious, buuuuut they lose their good looks with age. I wouldn’t plan to make-ahead if you are planning on serving to company or for a special event.


Baked brie with apples, pecans and maple syrup

Serves 2-3 as a starter
Ready in 15 minutes

Ingredients

  • Brie (or camembert) in a box
  • 2 apples, sliced
  • Handful pecan nuts, chopped
  • 1 tbsp maple syrup to drizzle

How to make

Simply bake the cheese in the box (minus the plastic wrapper), in a preheated oven. It should take less than 10 minutes. The serve on a platter or shallow dish with the toppings scattered or drizzled over. Use the apples to dip or top everything on crackers or with crusty bread.

Do make sure you’re using good quality pure maple syrup for the best taste.


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