The Bardic Chef: Recipe – Walnut-Stuffed Apples

When a pie shell isn’t available, baking a filling into the apples itself does seem to do the trick. It needs something though… I don’t know what, some kind of contrasts to the richness of the sauce and the warmth of the filling. This will require some more experimenting.


  • 6 Apples (red preferred)
  • 2 cups Brown Sugar
  • ½ cup Butter
  • ½ cup Milk
  • 1 Vanilla Bean
  • 2 tsp Cinnamon
  • ¼ cup chopped Walnuts
  • Water


In a pot boil brown sugar, butter, and milk until it’s thickened. Remove from the heat and mix in about ½ of the contents of the vanilla bean. Mix well. Set aside.

Using a small knife, remove the seeds and stem alike from each apple, and hollow them out. Mix together more brown sugar, butter, and cinnamon in a bowl, add in crushed walnuts, and spoon this into each apple. Place apples into a baking dish with water.

Bake this in a 325 degree oven for an hour. Make sure the exteriors are cooled before eating. Drizzle with the sauce made earlier.