Baked Apples Stuffed With Cranberries And Walnuts Recipes

CRANBERRY STUFFED APPLES

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

STUFFED BAKED APPLES WITH WALNUTS, RAISINS, AND CRANBERRIES

Steps:

• Preheat oven to 375°F (191°C) Use a handheld mixer or a stand mixer fitted with a paddle attachment or just a fork or a spoon to beat butter, sugar, cinnamon, ginger, and nutmeg. You need to stir it until it's completely combined. Now stir in oats along with raisins, dried cranberries. and some chopped walnuts. Keep it aside.
• Either use a sharp paring knife with a spoon or simply an apple corer to core the apples. I used a sharp paring knife. First, hold the apple steadily with your hand and keep it on a cutting board. Now Cut around the core about halfway into the apple. Now use a spoon to dig out this core. This step requires a bit of patience. Once you've taken out the core, use a spoon to scoop out any leftover seeds.
• Keep the cored apples on a 9-inch baking pan or a cake pan or a pie dish. Spoon filling into your apples. Fill all the way to the top. Pour some warm water into the pan so that your apples don't dry out and burn.
• Bake these stuffed apples for 40-45 minutes or until the apples look soft. If you want them to be mushy and softer then bake them a little longer. Baking time will also depend on how firm your apple is.
• Remove the baked apples from the oven. You can also baste the outside of apples with the juices that you see in the pan. This adds more moisture to the skin of the apples and makes it more flavorful, but this is totally optional.Serve with Salted Caramel or Whipped Cream. You can store the leftovers covered in the refrigerator for up to 2 days.

SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

BAKED APPLES STUFFED WITH CRANBERRIES AND WALNUTS

Steps:

• Preheat oven to 350°F. Pierce skin and flesh of apples with fork. Place skin-side down in 13x9-inch baking dish. Set aside.
• Mix brown sugar, oats, butter and vanilla in medium bowl until well blended. Add spices; mix well. Stir in cranberries and walnuts. Fill core of each apple half with 1 to 2 tablespoons of the brown sugar mixture, spreading on top of apple. Pour cider into dish. Cover dish with foil.
• Bake 45 to 50 minutes or until apples are tender.

BAKED APPLES AND CRANBERRIES

Steps:

• Grease a 2-qt baking dish. Spread cranberries and apples in the dish. Sprinkle with 1 cup sugar.
• In a small bowl mix the oats, brown sugar, and pecans until well combined. Add the butter, stirring until mixed.
• Sprinkle the oat mixture over the fruit in the baking dish.
• Bake at 325 degrees for 45 minutes.

BAKED STUFFED APPLES

Steps:

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