Maple Walnut Baked Apples | Kevin Wagonfoot
I’ll be honest—when I first started eating paleo, I thought I’d have to kiss dessert goodbye. Then I discovered that baking apples with a little maple syrup and crushed walnuts is basically cheating. It tastes indulgent enough to fool you, but it’s just fruit and nuts doing what they do best.
These have become my go-to when I want something warm and comforting but don’t want to spend an hour in the kitchen. Five ingredients, minimal fuss, and somehow it feels like you’re treating yourself.
Why This Works for Paleo
The beauty here is that you’re working with whole foods—apples, walnuts, maple syrup, and a touch of cinnamon. No grains, no refined sugar, no mystery ingredients. The natural sweetness of the apples concentrates as they bake, and the walnuts bring that satisfying richness your body actually recognizes. It’s the kind of dessert that doesn’t leave you feeling like you’ve compromised on paleo principles.
From the cookbook
5-Ingredient Paleo Cookbook
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Maple Walnut Baked Apples
Maple Walnut Baked Apples are a deliciously warm and inviting breakfast treat. Sweet apples are baked until tender and filled with crunchy walnuts, enhanced by a touch of maple syrup.
Ingredients
- 4 medium apples
- 1/2 cup walnuts, chopped
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C). This ensures an even baking temperature that will perfectly cook the apples and toast the walnuts.
- Core the apples, creating a cavity for the walnut mixture. Use a melon baller or paring knife to remove the center without breaking the skin.
- In a bowl, mix the chopped walnuts, maple syrup, and cinnamon. This mixture adds flavor and sweetness to each bite while the walnuts provide a satisfying crunch.
- Fill each cored apple with the walnut mixture, pressing lightly to ensure they aren't overflowing. Bake them in a greased dish with melted coconut oil for added flavor.
- Bake for about 25 minutes, or until the apples are tender and slightly caramelized. You'll know they’re done when a fork easily pierces the apple but still holds its shape.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Pick apples that are fairly firm—I use Honeycrisp or Granny Smith because they hold their shape better than softer varieties.
- Don't skip coring out the center fully; that's where the filling sits, and a shallow core means a mess.
- If your walnuts are big chunks, give them a rough chop so they distribute evenly and toast a bit as the apples bake.
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