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Parve
Medium
1 Hour, 45 Minutes
Diets 
This dessert truly demonstrates the versatility of the humble cranberry!
6-8 firm baking apples (I recommend Honey Crisp or Granny Smith)
1 (3-ounce) package red jello powder (strawberry or raspberry flavor)
1/4 cup chopped pecans (optional)
1/4 cup fresh or frozen cranberries
1 cup Kedem Apple Juice
1 tablespoon lemon juice
1/4 cup Mishpacha Flour (may use whole wheat)
1/4 cup oatmeal
2 tablespoons brown sugar
1/2 teaspoon Gefen Cinnamon
2 tablespoons margarine (use soy-free if needed), chilled
Preheat oven to 400 degrees. Wash and dry apples. Slice off a quarter inch from each apple top and set tops aside.
Core apples with an apple corer, a melon baller, or a paring knife. Leave a half-inch base at the bottom of each apple to hold the cranberry mixture. You may make a wide cavity, just make sure to leave about a quarter inch of apple all around so that your apple doesn’t collapse.
Combine whole-berry cranberry sauce, jello, pecans, and cranberries. Peel and dice reserved apple tops, and add to the mixture.
Combine apple juice and lemon juice and pour into a 9- x 13-inch baking pan. Arrange apples in the pan. Drizzle one tablespoon of apple and lemon juice mixture over each apple and its center cavity.
Fill each cavity with one tablespoon of cranberry sauce. Stand a cinnamon stick in each apple center
Combine topping ingredients in a small bowl and mix well. Top each filled apple with a generous layer of topping.
Cover and bake 50 minutes. Baste and bake an additional 10-15 minutes. Check that apples are fork tender.
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This is amazing!! Everyone loved it! Served it in 1/4’s and if they wanted more they took. There was nothing left!!
was delicious!!! the filling adds a tone of flavor! beautiful presentation