Serve these tender apples with a sweet-tart filling alongside roasted turkey or chicken, a delicious pairing with the apples' hint of cardamom (though you could substitute cinnamon). They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert.
Home » Recipes » Baked Apples Stuffed with Cranberries and Almonds
2 Granny Smith apples
1 tablespoon unsalted butter
1 cup fresh or frozen and thawed cranberries
2 tablespoons honey
1/4 teaspoon ground cardamom
6 dates, pitted and chopped
Zest and juice of 1 orange
2 tablespoons chopped roasted almonds
Preheat the oven to 400°F. Cut 1/2 inch off the top of each apple and reserve tops. Use a paring knife or spoon to hollow out apples, leaving about a 1/2-inch-thick wall and base. Set aside. Melt butter in a large skillet over medium heat. Add cranberries, honey, cardamom, dates and orange juice and zest and cook until cranberries begin to burst and liquid thickens, 3 to 4 minutes. Stir in almonds.
Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples). Uncover, carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.
Per Serving:320 calories (80 from fat), 9g total fat, 4g saturated fat, 15mg cholesterol, 64g carbohydrates, (9 g dietary fiber, 50g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.