Baked Apples with Mascarpone Cream and Walnut Crumble

Preheat the oven to 180°C (350°F), wash the 200 gr Red apples, halve them lengthwise, and scoop out the seeds and core to form a cavity.

Chop the 15 gr Walnuts finely and cut the chilled 1 ¹/₂ tsp Butter into small cubes, reserving the remaining melted butter.

Arrange the apple halves cut-side up in a baking dish and coat their surface evenly with ¹/₄ tbsp Lemon Juice, ¹/₄ tbsp Honey, ¹/₂ tsp Butter, and ¹/₂ tsp Ground Cinnamon.

In a bowl, combine the chopped walnuts, 10 gr Flour, 2 tsp Brown Sugar, ¹/₄ tsp Table salt, and ¹/₂ tsp Ground Cinnamon, then rub in the diced cold butter until coarse crumbs form.

Spoon the walnut crumble mixture generously over the apple hollows, pressing gently to adhere.

Pour the 25 ml Water into the bottom of the baking dish and bake at 180°C (350°F) for 25 minutes until the apples are tender and the crumble turns golden brown.

While the apples are baking, whisk together the 50 gr Mascarpone, 4 tsp Powdered Sugar, and 2 ml Vanilla Extract until smooth and chilled.

Let the baked apples rest for 5 minutes, then serve each half warm alongside a generous spoonful of the chilled mascarpone cream.