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Cooking + Entertaining

Stuffed apples: the recipe for a simple dessert with a rustic taste

Stuffed apples: the recipe for a simple dessert with a rustic taste


Sweet apples (Royal Gala type)

THE my tears I am a dessert spoon simple and with a rustic taste, typical of the Trentino tradition. It’s a richer, more delicious take on baked apples, a classic homemade treat, perfect for snacking or as an after-meal dessert, accompanied by a dollop of sweet custard.

Easy to prepare at home, all you need is empty the apples with the special glass emptyer then fill them with a mixture of amaretti biscuits, dried fruit and apple pulp, cut into small pieces. They are sprinkled on the surface with brown sugar, baked until they are tender and soft, and finally eaten warm, to appreciate all their aroma and flavor.

From the citrus notes of orange to the intense aroma of amaretti biscuits, to the crunchiness of dried fruits, the stuffed apples will seduce even the most demanding diners. If you wish, you can add the ingredients you prefer: raisins, cookies of other kinds, almonds, grated dark chocolate, etc.

For a optimal resultchoose sweet and juicy apples, such as Royal Gala, Golden Delicious or Renette.

Find out how to make stuffed apples by following the step-by-step procedure and tips. If you like apples, don’t miss the soft apple pie and the apple and ricotta pie.

How to make stuffed apples

Finely chop the amaretti 1.

Roughly chop the walnuts and hazelnuts 2.

Mix the amaretti and dried fruit in a bowl, add the grated orange zest 3 and ground cinnamon, then mix.

Cut apple caps 4and set them aside with the petioles.

Create a hollow inside the apples using a hole punch. Keep about 1 centimeter from the edge and set aside the apple pulp, removing the seeds and the central part of the core 5.

Cut the apple pulp into small pieces and add it to the rest of the ingredients; add strained orange juice 6 and mix well.

Stuff the apples with the mixture and sprinkle them with a little brown sugar 7.

Bake the stuffed apples and hats in a static oven at 180°C for 30 minutes by placing them on the medium baking sheet 8; after 20 minutes of baking, remove the caps from the oven and keep warm on one side, then continue baking the stuffed apples for another 10 minutes or until they are pierced in the side with a toothpick. tooth or fork, you will feel them tender and malleable.

Remove the apples from the oven and arrange the caps and stems on top 9.

Bring to the table and serve the stuffed apples not too hot ten.


It is advisable to consume stuffed apples warm and immediately after preparation. If there are any left, you can store them in the refrigerator, in a special airtight container, to A day.

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