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Walnut stuffed apples topped with whipped cream and blueberries on a white platter with scattered walnuts.
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Walnut Stuffed Apples – An Easy and Elegant Dessert

Tender Granny Smith apples poached in sweet syrup, filled with walnuts, and topped with fluffy whipped cream. Finish with a cherry or berry and serve chilled for an easy, elegant dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apples and Poaching Syrup

  • 4 medium Granny Smith apples peeled and cored
  • 2½ cups granulated sugar 500 g
  • 4 cups water 946 ml

Walnut Filling

  • 1 cup walnut halves measured before grinding (about 100 g)
  • ¼ cup reserved poaching syrup 60 ml, taken from the saucepan after cooking the apples

Toppings

  • Whipped cream as needed
  • 4 cherries or berries optional

Equipment

  • Wide saucepan
  • Vegetable peeler and apple corer or small knife
  • Slotted spoon
  • Food processor or nut grinder
  • Mixing bowl and serving plate

Method
 

  1. Prepare the apples. Carefully peel the apples. Remove the cores and seeds, making a narrow tunnel through the center of each apple. Keep the surrounding flesh intact so the apples hold their shape.
  2. Make the syrup. Combine the sugar and water in a wide saucepan. Bring to a boil, stirring until the sugar has completely dissolved.
  3. Poach the apples. Carefully lower the apples into the syrup and reduce the heat to a gentle simmer. Cook for 5–10 minutes on one side, then turn gently with a slotted spoon and cook for another 5–10 minutes. Check early: a small knife should slide easily into the flesh, while the apples still hold their shape.
  4. Remove and cool slightly. Lift the apples out with a slotted spoon and place upright on a large plate. Reserve ¼ cup (60 ml) of the poaching syrup for the filling.
  5. Prepare the filling. Pulse the walnuts until finely ground with a little texture remaining. Transfer to a bowl and stir in the reserved syrup until evenly moistened.
  6. Fill the apples. Divide the walnut mixture evenly among the four apples, spooning it into the center openings and pressing gently without splitting the fruit.
  7. Chill. Allow the apples to cool briefly, then cover and refrigerate until completely chilled.
  8. Decorate and serve. Prepare the whipped cream and spoon or pipe it onto the chilled apples. Top each with a cherry or berry, if desired. Serve chilled, with a little extra poaching syrup around the apples if you like.

Notes

  • Cooking time: Apple size and firmness affect cooking time. Remove each apple as soon as it is tender to prevent it from falling apart.
  • Walnuts: Measure the walnut halves before grinding. Do not process them into walnut butter.
  • Make ahead: Cook and fill the apples 1 day ahead. Refrigerate and add the toppings before serving.
  • Storage: Keep covered in the refrigerator for up to 3 days. Refrigeration is recommended for the best texture; freezing may soften the apples.
  • Syrup: The ¼ cup used in the filling comes from the prepared poaching syrup—it is not an additional ingredient.
  • Nutrition: Estimated for 1 stuffed apple, allowing for an estimated amount of syrup retained in the fruit and filling. Whipped cream, cherries or berries, and extra serving syrup are not included.
 
 

Nutrition per Serving — Approximate

Calories: 320 kcal
Carbohydrates: 43 g
Protein: 4 g
Fat: 17 g
Saturated Fat: 2 g
Fiber: 4 g
Sugar: 34 g