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Combining the best of two recipes gave us this delicious fall dessert. I served the stuffed apples in a waffle bowl. Serve warm with ice cream or half-and-half if desired, spooning the sauce from the baking dish over the ice cream.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 apples
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.

  • Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

Cook's Notes:

I used Fresh Gourmet(R) honey roasted almonds and dried and sweet cranberries from Kroger(R).

You can use any dried fruit you want, like dates or raisins, and any nut you prefer. You can use apple juice instead of water.

Nutrition Facts

362 calories; protein 3.2g; carbohydrates 53.3g; fat 17.9g; cholesterol 30.5mg; sodium 6.5mg. Full Nutrition
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