You can serve the apples as dessert of course, or you could eat them on top of a bowl of oatmeal for breakfast.


  • 6 apples: pink ladies and honey crisps are wonderful here
  • 1/2 cup crushed toasted hazelnuts (toasted pecans or walnuts are also great)
  • 3 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • zest of 2 small lemons
  • 2 tablespoons unsalted butter, sliced into 6 pats
  • maldon flaky sea saltĀ 
  • for topping: maple cream, creme fraiche ( for making your own creme fraiche, try this easy recipe), heavy cream

Preheat oven to 375.

Peel the upper 5th of your apple. Use a pairing knife to cut out the core - you want to cut a wider opening at the top, tapering down to the bottom of the apple. Place cored apples onto a baking dish or cookie sheet. If one of your apples won't sit up straight, slice a tiny bit off the bottom to give it a steady base.

Stuff apples with crushed hazelnuts. In a little cup or bowl, combine maple syrup, cinnamon, nutmeg and lemon zest. Scoop a spoonful or two of this tasty liquid over each hazelnut-stuffed apple. Place a pat of butter onto the top of each apple. Sprinkle on some flaky salt.

Place stuffed apples into the hot oven. Cook for 25-35 minutes until the sides of the apples have a little give when you press with your fingers. I like my baked apples pretty firm and just cooked through, not at all mushy.

While the apples are baking, scoop creme fraiche into a little pitcher. Use a fork to whisk in just enough heavy cream make the creme fraiche a pourable consistency.

Serve apples warm with a pitcher of runny creme fraiche and a ramekin of maple butter (amazing stuff!) or another pitcher of maple syrup to scoop over the baked apples.

Serves 6