Baked Apples with Hazelnuts on Cup of Jo

Giulia Doyle Baked ApplesApple picking season has started, and here in Ontario we are being told that it will be the best season we’ve had in a long time! With temperatures dropping and several family gatherings just around the corner, a sweet apple dessert might just be what you are looking for. While I like my pies and crisps, I really dislike peeling apples, so preparing something without that pesky task is a winner in my books. In addition, this combination of hazelnuts, cranberries and a touch of sugar is lighter and less of a  guilty pleasure. I was excited to be able to share this recipe on Cup of Jo last week!

Baked Apples with Hazelnuts

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: serves 4


  • 1/2 cup of unpeeled hazelnuts
  • 4 large apples, such as Golden Delicious
  • 1 tablespoon of lemon juice
  • 3 tablespoons of dried cranberries or raisins
  • 1 1/2 tablespoons of turbinado sugar (or sugar of choice)
  • 1 cup of unsweetened apple juice
  • 1 vanilla pod
  • Sour cream


  1. Heat oven to 375F. Put nuts on a cookie sheet and roast about 8 minutes. Remove and put on a clean towel. Rub nuts together until most of the shells come off. Chop roughly.
  2. Cut lids off apples. Core with an apple corer. Remove some flesh to create a cavity. Chop the removed flesh and add to a bowl. Mix with lemon juice. Combine apple flesh with chopped nuts, cranberries and sugar. Fill apples. Put tops on apples and add to a casserole dish. Pour apple juice around apples. Cut open vanilla pod, scrape out seeds and add both to juice.
  3. Bake on lower rack for 35 - 40 minutes.
  4. Serve with a dollop of sour cream or unsweetened whip cream.


This recipe can easily be doubled or tripled. If you can only find sweetened cranberries, decrease sugar to 1 tablespoon.

 *Loosely adapted from Green Gourmet CookbookGiulia Doyle Baked Apples
Giulia Doyle Ingredients Baked Apple

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