Almond-Stuffed Apples

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Almond-Stuffed Apples

Almond-Stuffed Apples
Servings 6


  • 1/2 cup slivered almonds
  • 1/4 cup sugar
  • 2 Tbsp. water
  • 1/4 tsp. almond extract
  • 6 medium cooking apples such as Rome Beauty, Granny Smith, or Jonathan
  • 1/4 cup butter melted
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup whipping cream
  • 2 Tbsp. powdered sugar
  • 1/2 teaspoon vanilla


  • Place slivered almonds in a blender container or food processor bowl. Cover and blend or process until nuts are finely ground. Add sugar, water, and almond extract. Cover and blend or process until mixture is nearly smooth: set aside.

    Peel apples. Cut off about 1/2-inch from bottom of each apple so it will stand upright. Use an apple corer to core apples. Brush apples with melted butter. Roll apples in the fine dry bread crumbs to completely cover. Place in a 2-quart rectangular baking dish. Spoon almond mixture evenly into centers of apples. Bake apples in a 350 degree F oven for 70 to 80 minutes or until tender.

    In a chilled bowl, combine whipping cream, powdered sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Spoon over warm baked apples.

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