Though it is now well past Thanksgiving, I can’t help but leave November with one final Stuffed! recipe. It seems appropriate considering stuffed is how I, and I suspect many of you, felt about a week ago.
These stuffed apples are good for ridding the kitchen of a few lingering cranberries. They also make for a sweet and filling dessert that, aside from the brown sugar, is not all that unhealthy. Plus, you can bake these apples in your slow cooker.
The cranberries themselves add a nice tart pop to the sweet baked apple and spiced brown sugar. Though I did not garnish my stuffed apples, allowing a dollop of ice cream or cool whip to melt over their tops seems like a great idea. With just a few simple steps and a little bit of time, you too can enjoy sweet stuffed apples.
Another way to use up fresh cranberries is to sugar them. This creates a fun snack as well as a simple syrup good for flavoring sparkling water. And if cranberry sauce remains in your kitchen, a recipe for warm cranberry dip might solve your problems leftover problems.
So long, November. Hello, holiday baking…
- 5 medium apples
- ⅓ cup fresh or frozen cranberries
- ¼ cup packed brown sugar
- 2 tablespoons chopped walnuts
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Whipped cream or vanilla ice cream, optional
- Core or hollow out the centers of apples. Be sure to leave the bottoms fully intact.
- If desired, peel the top third of each apple.
- Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg.
- Spoon the mixture into the apples.
- Place in a slow cooker and cook on low for 4-5 hours or until tender.
- Garnish with whipped cream or ice cream if desired.