Maple Balsamic Glazed Baked Apples

October 23, 2024

Maple Balsamic Glazed Baked Apples at The Little Shop of Olive Oils

There’s something about baked apples that instantly makes the kitchen feel cozy.

They’re simple, comforting, and they make the whole house smell amazing while they’re in the oven. These baked apples take that classic idea and give it a little twist with our Vermont Maple Dark Balsamic.

The balsamic adds a warm maple richness that pairs beautifully with the apples and brown sugar. When it bakes together with the Butter Premium Olive Oil, cinnamon, nuts, and a handful of raisins or dried cranberries, it creates the most delicious syrup at the bottom of the pan.

The apples soften until they’re tender and slightly caramelized, and the filling becomes warm, sweet, and just a little crunchy.

Spoon some of that maple balsamic glaze over the top before serving and you’ll have a dessert that feels both rustic and a little special.

Perfect on its own… or with a scoop of vanilla ice cream if you’re feeling extra indulgent.

Warm. Sweet. Comfort in a bowl.

Maple Balsamic Glazed Baked Apples

Tender baked apples filled with brown sugar, nuts, and warm spices, finished with a rich Vermont Maple Dark Balsamic glaze.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Servings: Serves 4
Category: Desserts

Ingredients

4 medium apples (Honeycrisp, Fuji, or Gala)
2 Tbsp Vermont Maple Dark Balsamic Vinegar
2 Tbsp Butter Premium Olive Oil (or melted butter)
3 Tbsp brown sugar
4 cinnamon sticks (or 1 tsp ground cinnamon)
¼ tsp nutmeg (optional)
¼ cup chopped nuts (walnuts or pecans)
¼ cup raisins or dried cranberries (optional)
Pinch of salt
¼ cup water

Directions

Preheat oven to 375°F (190°C).
Core the apples, creating a hollow center while leaving the base intact to hold the filling.
In a small bowl, combine brown sugar, nutmeg (if using), chopped nuts, raisins or cranberries, and a pinch of salt.
Place apples in a baking dish and fill each apple with the prepared mixture. Insert a cinnamon stick into the center of each apple if using.
Drizzle Butter Premium Olive Oil and Vermont Maple Dark Balsamic Vinegar over the apples.
Pour about ¼ cup water into the bottom of the baking dish to help steam the apples while baking.
Bake for 35–40 minutes, until apples are tender and the skins begin to wrinkle.
Remove from oven and spoon the maple balsamic glaze from the pan over the apples before serving.

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