Desserts · ALWAYS FREE
Maple-pecan baked apples
Tender apple halves cradle a maple, pecan and oat filling, with cinnamon and buttery pan juices.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 375°F (190°C). Wash the apples before halving crosswise and coring; keep the skin intact and avoid cutting all the way through the curved underside. Weigh 25.4 oz prepared halves, about 8 halves from 4 medium-large apples. Set cut-side up in a baking dish that holds them snugly in one layer.
- Mix the pecans, oats, maple syrup, melted butter, cinnamon and salt. Divide evenly among the hollowed centers, spreading any extra over the cut surfaces. Pour 3.53 oz water around, not over, the apples.
- Bake for 35–40 minutes, until a small knife slides easily into the apple flesh and the filling is golden. Begin checking at 30 minutes; firm or larger apples can need longer. Loosely cover with foil if the filling browns before the apple becomes tender.
- Rest for 5 minutes, spoon the pan juices over the apples and divide into 4 portions, about 2 halves each. The pan juices are part of the recipe; ice cream or yogurt is not included.
- Refrigerate leftovers in a shallow covered container at 40°F (4°C) or colder within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat covered to 165°F (74°C), checking the center of the filling as well as the fruit.
Estimated nutrition
Per serving · 1 of 4- Calories
- 284 kcal
- Protein
- 2.7 g
- Total carbohydrate
- 39.6 g
- Total fat
- 14.9 g
- Total sugars
- 26.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Skin-on apples, pecans, rolled oats, maple syrup, unsalted butter, cinnamon, salt and water. Butter is dairy; ordinary oats have not been specified as gluten-free. No Vegan, Dairy-Free or Gluten-Free label is assigned.
Required label checks: Use plain pecans, unflavored oats, pure maple syrup and unsalted dairy butter as stated.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
