Turkish Baked Apple Dessert with Nuts and Honey Recipe
A simple dessert where apples are stuffed with a mixture of nuts, raisins, and cinnamon, then baked and drizzled with honey. In Turkey, similar sweets are often served after lunch, especially in autumn and winter, when fresh fruit is the base of many desserts. The taste is a bit like apple pie without the crust – lots of apple, warm spices, and crunchy nuts.
This dessert combines the simplicity of baked apples with the warm, aromatic character of Turkish home cooking. The filling of nuts, raisins, and cinnamon creates a rich, comforting flavor, while the honey and butter form a natural sauce. It’s lighter than many traditional cakes, yet still feels indulgent and cozy, especially on cooler days.
Chef's tips
Choose firm, slightly tart apples that hold their shape when baked, such as Granny Smith or similar baking varieties. Don’t overbake them – they should be soft but not collapsing. Taste your honey first: if it’s very intense, you can use a bit less and adjust sweetness with yogurt on the side. For extra aroma, you can add a strip of lemon or orange zest to the baking dish.
How to serve
Serve the apples warm, with thick Greek yogurt or lightly sweetened whipped cream. For a more festive version, sprinkle with extra chopped nuts or a little grated dark chocolate just before serving. They also pair nicely with a scoop of vanilla ice cream if you prefer a more decadent dessert.
Ingredients
- apples firm, for baking - 4 pieces
- walnuts roughly chopped - 50 g
- raisins optional, can be soaked - 40 g
- honey plus a little for serving - 4 tablespoons
- butter cut into small pieces - 20 g
- ground cinnamon - 1 teaspoon
- cloves optional, one per apple - 4 pieces
- water for the baking dish - 100 ml
- Greek yogurt or whipped cream for serving, optional - 200 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Wash the apples. Using a sharp knife or an apple corer, remove the cores, trying not to pierce the bottom so that a “well” for the filling is formed.
- In a bowl, mix the chopped nuts, raisins, cinnamon, and 2 tablespoons of honey. If the raisins are very dry, you can pour warm water over them for 10 minutes first, then drain.
- Stand the apples upright in a baking dish. Fill the center of each apple with the nut and raisin mixture, gently pressing it down with a teaspoon. Place a small piece of butter on top of each apple. If using cloves, stick one into the skin of each apple.
- Pour about 100 ml of water into the bottom of the dish so the apples don’t burn and a light sauce can form. Place the dish in the preheated oven and bake for 25–30 minutes, until the apples are soft but still hold their shape. The skin may crack slightly, and the apple juice will mix with the honey and butter.
- After removing from the oven, drizzle the apples with the remaining 2 tablespoons of honey, also using the sauce from the bottom of the dish. Set aside for a few minutes to cool slightly.
- Serve the warm apples in bowls with a spoonful of thick Greek yogurt or whipped cream on the side, drizzling with extra sauce from the dish.
Storage
Resztki jabłek przechowuj w lodówce w naczyniu przykrytym folią lub pokrywką. Przed podaniem podgrzej krótko w piekarniku lub mikrofalówce, aby znów były ciepłe i miękkie.
