Name: Cranberry-Stuffed Hasselback Apples
Prep time: 20 min
Total time: 40 min
Ingredients: 2 large red cooking apples, such as Braeburn, Honeycrisp, or Gala; ¼ cup chopped dried cranberries; 2 tablespoons chopped walnuts; 2 tablespoons pure maple syrup; 1 tablespoon finely chopped crystallized ginger; 2 teaspoons orange zest

Prep-time: 20 minutes / Ready In: 40 minutes
Makes 4 stuffed apples
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For a new twist on stuffed baked apples, cut the fruit hasselback-style and fill the crevices with a ginger-laced fruit-and-nut mixture. You can also use this recipe to make Cranberry-Stuffed Hasselback Pears: Prepare as directed, except substitute two 8-oz. Bartlett pears for the apples. Halve, core, and slice as directed. Decrease roasting time to 15 minutes.

Find more Amazing Apple Recipes here.

By Shelli McConnell, Oct 7, 2020

Ingredients

2 large red cooking apples, such as Braeburn, Honeycrisp, or Gala
¼ cup chopped dried cranberries
2 tablespoons chopped walnuts
2 tablespoons pure maple syrup
1 tablespoon finely chopped crystallized ginger
2 teaspoons orange zest

Instructions

Preheat oven to 400°F. Halve and core apples. Place cut sides down on cutting board. Arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half. Cut apple halves crosswise into ¼-inch slices, stopping when knife reaches skewers (to prevent slicing all the way through).
Place apples in a 2-qt. rectangular baking dish. Cover with foil. Bake 20 minutes.
In a bowl stir together the remaining ingredients. Remove apples from oven; remove foil. Spoon cranberry mixture between apple slices and over the tops of apples. Bake, uncovered, 3 to 5 minutes more or until heated through.

tags:

thanksgiving

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Amanda Himes2 years ago

Amazing flavors! I’ll make this again.

Wjb2 years ago

Great recipe. Light and delicious!

Kelly2 years ago

I will be trying this apple recipe tomorrow for a vegetarian birthday dessert.

Thx

Kelly2 years ago

Love getting ur recipes sent to my email.
I have tried some and I must say they r delicious.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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