Cheddar Walnut and Raisin Baked Apples.

Apples stuffed with walnuts, raisins, apple pie spice and cheddar. A sweet, savory and satisfying dessert for fall. And a great way to use up all those apples you’ve picked at your local orchard.

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Cheddar, Walnut and Raisin Baked Apples. Because it’s fall. Because apples, cheddar, walnuts and raisins go so well together. And because tomorrow, October 22nd, is National Nut Day.

And for National Nut Day, the Recipe ReDux ladies asked us to share a healthy nut-filled recipe – with whole nuts, chopped nuts, ground nuts, nut butter or nut flour. Easy peasy, as our cabinets are stocked full of nuts, trail mixes and nut butters. Nuts add great crunch and flavor to recipes, satisfy hunger, are packed with protein and are a perfectly portable snack. On a daily basis I eat both walnuts and peanut butter. And recently, since our little guy came along, dark chocolate peanut butter. In the mid-afternoon when I need my chocolate fix – and I have my hands free for 5 seconds, into the dark chocolate peanut butter jar the spoon goes.

In desserts like brownies, pies, crisps and these stuffed baked apples – walnuts are usually my go-to nut of choice. Besides their rich flavor, satisfying qualities and heart-smart omega 3’s, walnuts also provide protein (4 grams) and fiber (2 grams) per 1 oz serving.

National Nut Day deserves a special fall recipe. Enter these Cheddar, Walnut and Raisin Baked Apples.

Try to find a better fall pairing.
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Baked apples are a perfectly portioned treat. And these are naturally sweet – the only sugar comes naturally from the apples themselves, the raisins and the apple pie spice. Unless you drizzle on the Vermont maple syrup after they bake (which is highly recommended).

If the addition of cheddar scares you, try it anyway. You will be pleasantly surprised. The cheddar adds a saltiness, creaminess and savoriness to these baked apples and cuts through the sweetness. Adrian was hesitant to try these with the cheddar, but it ended up being his favorite part of the apple.
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These baked apples will have your house smell like cinnamony goodness. Just pop them into the oven for 25 minutes until just tender. Enjoy as a sweet and savory, satisfying dessert.

Here’s how these pretty little apples look going into the oven.
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Here’s how to make this simple fall dessert:

Cheddar, Walnut and Raisin Baked Apples
Serves: 5
Time: 40 minutes
• 5 small apples (we used Honeycrisp from our apple picking adventures, but use any good baking apple)
• 1/3 cup chopped walnuts
• 1/3 cup raisins
• ½ tsp apple pie spice
• 3 oz Cabot Sharp Cheddar, shredded
• 1/8 tsp salt
• Vermont maple syrup for drizzling (optional)
Directions: Preheat oven to 350 degrees. Combine walnuts, raisins, apple pie spice, cheddar and salt. Set aside. Wash and core apples. Using a spoon or melon baller, hollow out the center of each apple a bit more to make room for the filling. Nest the apples snuggly into a 6-inch cast-iron skillet. Stuff the apples with the walnut mixture and crumble the rest atop the apples. Don’t worry if some of the crumble falls onto the bare skillet – you’ll just spoon that out after cooking. Bake apples for 25 minutes or until apples are just tender. We like ours a bit crisp, so if you prefer yours more tender, bake for longer. Remove from the oven and enjoy. Or drizzle with maple syrup or top with yogurt.

Check out these other great Nutty favorites from fellow Recipe ReDuxers:

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