Baked Spiced Apples with Hazelnuts

Recipe development and photography by Brian Stafford. Instagram: @dulcegrasosalado

These spiced apples from chef Brian Stafford are a great way to celebrate fall and the harvest season.

INGREDIENTS

4 Apples, Honeycrisp or similar

¼ cup Butter, softened

¼ cup Packed brown sugar

¼ cup Chopped hazelnuts

¼ cup Raisins

1 tsp Ground cinnamon

¼ tsp Ground mace

¼ tsp Ground cardamom

¼ tsp Ground allspice

Small pinch of alderwood smoked sea salt

INSTRUCTIONS

(Filling may need to be doubled depending on the size of the apples)

• Pre-Heat oven to 375°.

• Core apples using a melon baller without cutting through the bottom. This will allow for the juices to concentrate and cook within the apple.

• In a bowl mix together softened butter, oats, brown sugar, hazelnuts, raisins, cinnamon, mace, cardamom, allspice and salt.

• Stuff filling into each apple until slightly overfilled.

• Place apples in a small baking dish and cover with aluminum foil. Bake for 30 minutes allowing the apples to soften and then remove foil.

• Continue baking until apples are tender and the insides are syrupy, another 20 minutes. At this point the apple should be able to be pierced with a sharp knife.

4 servings