Baked Spice Apples with Hazelnuts

Recipe development and photography by Brian Stafford. Instagram: @dulcegrasosalado

These spiced apples from chef Brian Stafford are a great way to celebrate fall and the harvest season.


  • 4 Apples, Honeycrisp or similar
  • ¼ cup Butter, softened
  • ¼ cup Packed brown sugar
  • ¼ cup Chopped hazelnuts
  • ¼ cup Raisins
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground mace
  • ¼ tsp Ground cardamom
  • ¼ tsp Ground allspice
  • Small pinch of alderwood smoked sea salt


(Filling may need to be doubled depending on the size of the apples)

  1. Pre-Heat oven to 375°.
  2. Core apples using a melon baller without cutting through the bottom. This will allow for the juices to concentrate and cook within the apple.
  3. In a bowl mix together softened butter, oats, brown sugar, hazelnuts, raisins, cinnamon, mace, cardamom, allspice and salt.
  4. Stuff filling into each apple until slightly overfilled.
  5. Place apples in a small baking dish and cover with aluminum foil. Bake for 30 minutes allowing the apples to soften and then remove foil.
  6. Continue baking until apples are tender and the insides are syrupy, another 20 minutes. At this point the apple should be able to be pierced with a sharp knife.