Apples are the quintessential fall fruit. They’re a great substitute for boring vegetable side dishes or potatoes. Granny Smith apples work wonders in savory dishes because they have a crunchy, crip texture with a hint of acidity.
This particular side dish is ultra-easy to prepare. I stuffed the apples with a combination of freshly cracked walnuts and hazelnuts, red onions, pure cane sorghum (you could also use maple syrup) and a few spices. To add a little tenderness and sweetness to the dish without overwhelming it, I alternated a few slices of McIntosh red apples and stuffed the apples with Kentucky pure cane sorghum from Bourbon Barrel (check out the tip section), which has a texture similar to corn syrup but is so much more flavorful. I placed a little apple cider at the bottom of an oven-safe baking dish, added the savory stuffed apples and baked them for about 30 minutes. Et voilà!
1. Info for Savory Apple Side Dish Recipe (Baked Stuffed Apples)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Savory Apple Side Dish Recipe (Baked Stuffed Apples)
- 4 Granny Smith apples
- 2 red apples (such as McIntosh)
- ¼ cup whole walnuts
- 1/3 cup whole hazelnuts
- ¼ tablespoons red onions, finely chopped
- 1 small lemon, freshly squeezed
- 1 tablespoon pure cane sorghum (see tips)
- 1 teaspoon whole grain mustard
- ¼ teaspoon smoked sea salt (see tips)
- ¼ teaspoon smoked pepper (see tips)
- 2 cups apple cider
- ¼ cup olive oil
- 2 tablespoons walnut oil (optional)
- Roasting nuts: To release the flavor and oil of the nuts, I like to roast them in the oven before using them. Spread the nuts on a baking sheet. Place the tray in a preheated oven at 170°F. Roast the nuts for about 15 minutes. Let them cool completely. Rub the nuts between your hands; the skin should come off easily. Coarsely chop them. Do not roast at a temperature over 170°F or you’ll risk breaking healthy fats and lose all the nutrients. Preheat the oven to 400°F. Prepping the apples: Core and cut the apples, horizontally, into 5-6 slices (depending on the size of the fruit), leaving the skin on. Place the apple slices in a bowl and coat in the juice of half a lemon to prevent oxidation of the fruit; drizzle with a little oil. Prepping the filling: In a small pan, heat a tablespoon of oil. Add the red onions and cook until fragrant. Turn off the heat and let them cool a little. Add the chopped nuts, mustard. and pure cane sorghum. Season with smoked sea salt and pepper.
- Reform the apples, alternating the red and green slices. Place the reconstructed apples in a shallow, oven-safe baking dish. Spoon the stuffing into the center of each apple.
- Warm the apple cider and pour it around the apples. It should go to at least a 1-inch-high level of liquid. Drizzle the top with the remaining olive oil and sprinkle with sea salt. Tightly cover the dish with a sheet of aluminum foil and place in the oven for 30 minutes. Open the oven and remove the aluminum foil; continue baking for another 5-10 minutes. Drizzle the apples with walnut oil (if used). Serve warm or at room temperature. Serve with chicken skewers or even duck magret. Bon appétit!