Apple Balsamic Chunks with Toasted Walnuts


  • 6 apples, peeled and cut into 1 to 1½-inch cubes
  • 3 tablespoons Red Apple Balsamic Vinegar
  • 2 teaspoons Fused Lemon EVOO
  • 1 tablespoon ground cinnamon
  • pinch of salt
  • ¾ cup toasted walnuts, coarsely chopped (optional)


Peel, core and chop apples into 1- to 1½-inch cubes. Heat 1 tbs of lemon EVOO in large non-stick skillet over medium-low heat. In a large bowl, toss the apple chunks with 1 tbs of cinnamon and pinch of salt.  Toss well to evenly coat. Transfer apples to hot skillet and cook for 12-15 minutes, stirring occasionally until the pieces begin to soften.  Rely on visual cues more than the clock. You want some pieces to become the “sauce” (softer) while some pieces remain firm.  When this happens, turn off the heat. While the apples are cooking, toast the walnut pieces in a dry skillet over low heat for 10-12 minutes; flipping occasionally.  You may want to set a timer for these.  When the apples are done, remove from heat and add the 3 tablespoons of balsamic vinegar and about ½ cup of the walnuts, setting the remaining ¼ cup walnuts aside for garnishing. Serve hot with vanilla ice cream or yogurt and garnish with the reserved toasted walnuts.  If desired, drizzle extra balsamic over the ice cream or yogurt too.  Enjoy!