Cranberry Apple Baked Apples

Baked apples are a cozy American autumn classic, hollowed and roasted until soft and fragrant. This version fills them with tart cranberries, pecans, and oats sweetened with brown sugar and warm spice.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 265 cal
• 2g protein
• 44g carbs
• 11g fat
• 3g fiber

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Ingredients

• 4 large baking apples
• 1 cup fresh cranberries
• 1/4 cup light brown sugar
• 1/3 cup chopped pecans
• 1/4 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 2 tbsp maple syrup
• pinch kosher salt
• 1/2 cup water

Instructions

1. 1Preheat the oven to 375°F. Choose a baking dish that holds the apples snugly in a single layer.
2. 2Wash the apples. Using a sharp paring knife or melon baller, core each apple from the top, stopping short of the bottom so a well forms without cutting through.
3. 3Lightly score a shallow ring the equator of each apple to help the skin expand without splitting wildly.
4. 4In a bowl combine the cranberries, brown sugar, pecans, oats, cinnamon, nutmeg, salt, and half the butter cut into small bits.
5. 5Toss the filling with the lemon juice and maple syrup so the cranberries are lightly coated and glossy.
6. 6Stuff each apple generously with the cranberry mixture, mounding a little on top.
7. 7Dot the remaining butter over the stuffed apples. Pour the water into the bottom of the dish to create steam.
8. 8Cover loosely with foil and bake 25 minutes. Remove the foil and continue baking 15 to 20 minutes more until the apples are tender when pierced and the cranberries have softened and burst.
9. 9Baste once with the pan juices near the end so the skins look shiny.
10. 10Rest 5 minutes, then spoon pan juices over each apple before serving. The fresh cranberries keep the filling bright against the soft apple.