We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.
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.
See our Terms of Service.
- 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
