Baked Apples with Cinnamon Whipped Cream

I get it. Baked apples don’t sound that appetizing. In comparison, when you hear apple pie, apple crisp, apple turnovers, or apple crisp then your tongue starts to salivate. Funny how words can create such an effect. Get ready to add baked apples to your list of drool-worthy apple desserts.

Baked apples are my quick, healthy, and extraordinarily tasty dessert when I’m craving apple pie and don’t have the motivation to make the crust. While an apple pie can on average contain more than a stick of butter, this baked apple has 1/4 of a tablespoon of butter (basically, nothing), a bunch of nuts, and the best part, you’re eating an entire apple. Perhaps a doctor would not disagree if I butchered the saying to “a baked apple a day keeps the doctor away.”

Serves 4

For the Apples:

  • 4 apples, washed and dried (I’ve used Fuji and Granny Smith)
  • 1/4 cup brown sugar
  • 1/3 cup chopped walnuts or pecans
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter, quartered
  • 3/4-1 cup hot water

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 dashes cinnamon
  • 1 tbs sugar

1. Preheat oven to 375. Core the apples from the top, leaving the bottom intact. Place in a baking dish.

2. In a small bowl, combine the brown sugar, nuts, cinnamon and nutmeg. Mix well. Spoon the mixture into the cored apples. Top each apple with a piece of butter. Pour the hot water into the bottom of the baking pan and bake for 30-40 minutes.

3. Whip cream until soft peaks begin to form. Slowly add sugar, cinnamon, and vanilla. Spoon over baked apples.

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