Cranberry & Walnuts Stuffed Apples are tender baked apples with a walnut and cranberry streusel topping. The fragrance from baking them will smell like the holidays.
Why make Cranberry & Walnut Stuffed Apples?
Apples are so plentiful during the fall season, you definitely want to take advantage of the seasonal crop.
I use Granny Smith in my Cranberry & Walnut Stuffed Apples because they hold up well and l love the tartness of the apple. Also, the color of a Granny Smith Apple is so vibrant. We eat with our eyes first. 😀
Fresh cranberries are also in season during the Fall season and usually can get them on sale. Pick up a few bags and keep them in the freezer. Then you will have them during the year if you need them.
Cranberry & Walnut Stuffed Apples are Perfect for the Holidays.
First of all, baking these apples will make your house smell like the holidays. The fragrance of the apples, cinnamon and walnuts will permeate your house.
Also, you have the green apples and the red cranberries. Very much the colors of my favorite time of year.
Mostly, Cranberry & Walnut Stuffed Apples are pretty easy to prepare. No peeling and chopping apples. This dish will be ready for the oven in minutes.
Apple Cider?
There are three reasons I use apple cider with the Cranberry & Walnut Stuffed Apples: 1) the apple cider helps the apple not to burn on the bottom of the dish. 2) heating the apple cider will start the cooking process and with the apples being tender and 3) the apple cider makes a nice little sauce for the apples when serving.
What Do I Need to Make Cranberry & Walnut Stuffed Apples?
Medium mixing bowl, liquid and dry measuring cups, measuring spoons, fork, spoon, knife, 9×13 baking pan, and the following ingredients:
Mama Fawn’s Tips. . .
- Any good baking apple will work for this recipe.
- I use a spoon to core the apples but melon baller would work perfectly.
- When mixing the streusel mixture, do not stir. You want to toss the ingredients from the bottom making sure it is all combined with the butter.
- I like walnuts and apples together, but feel free to use your favorite nut.
- If you do not like nuts or cranberries, they can be omitted but of course this dish can’t be called Cranberry & Walnut Stuffed Apples. 😀
- The easiest way to serve the stuffed apples is with a large serving spoon.
Cranberry & Walnut Stuffed Apples
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes45
minutesIngredients
½ cup all purpose flour
½ cup light brown sugar
½ cup old fashioned oats
1 tsp cinnamon
½ cup walnuts, chopped
½ cup fresh cranberries
4 Granny Smith Apples
½ cup butter, divided
1 cup apple cider
Directions
- Preheat the oven to 350 degrees.
- Melt 4 tablespoons of the butter and set aside.
- In a large bowl, combine the flour, brown sugar, oats, cinnamon, walnuts and cranberries. Drizzle the melted butter over the flour mixture and with a fork toss the ingredients together (do not stir) until combined and crumbly. Do not overmix.
- Cut the apples in half and scoop out the seeds and the stems, leaving a little well in each apple. Place the sliced apples in a 9 x 13 baking dish, peel sides down. Spoon the topping mixture into each apple evenly. (there may be a little extra topping).
- Slice the remaining butter into 8 even pats. Place a pat of butter on the topping of each apple.
- Heat the apple cider in the microwave for 1 minute in a microwave safe cup. Carefully, pour the apple cider into the baking dish but not over the apples.
- Bake the stuffed apples for 40-45 minutes or until the apples are tender and the topping is golden brown.
- Let cook a few minutes before serving. Spoon some of the juice in the pan over the baked apples and serve with ice cream, if desired. Enjoy!
