Warm Pecan Baked Apples

Baked apples are a longtime American autumn comfort, cored and roasted until soft and fragrant. This warm version fills firm fruit with toasted pecans, maple syrup, and a hint of thyme for simple, nutty sweetness.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 3g protein
• 34g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 medium firm baking apples (Honeycrisp or Granny Smith)
• 1 cup fresh pecan halves
• 3 Tbsp unsalted butter
• 3 Tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• 1/8 tsp pinch of fine sea salt
• 1 Tbsp fresh lemon juice
• 1/4 cup water

Instructions

1. 1Preheat the oven to 375°F and lightly butter a small baking dish that holds the apples snugly.
2. 2Toast the pecan halves in a dry skillet over medium heat for 4 to 5 minutes, shaking often until fragrant and a shade darker; cool slightly then roughly chop.
3. 3Core each apple carefully, leaving the bottom intact to form a cup, and brush the cut surfaces with lemon juice so they stay bright.
4. 4In a bowl combine the chopped toasted pecans, softened butter, maple syrup, cinnamon, thyme, and salt until the mixture clumps lightly.
5. 5Pack the pecan filling firmly into each apple cavity, mounding a little on top.
6. 6Set the stuffed apples upright in the prepared dish and pour the water the base to create steam.
7. 7Bake 35 to 40 minutes until the apples are tender when pierced with a knife and the filling is bubbling and golden.
8. 8Spoon any pan juices over the tops, rest 5 minutes so the flavors settle, then serve warm with the toasted pecan aroma front and center.