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Crisp-Topped and Cranberry-Filled Baked Apples


This dessert truly demonstrates the versatility of the humble cranberry!



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.