Baked Apples Stuffed With Cranberries and Almonds

Recipe by kitty.rock

Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom - though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert -- perhaps with whipped cream. From Whole Foods "the Whole Deal" monthly newsletter.

Top Review by UmmBinat

These ARE OUTSTANDING! I added my own little twist using date molasses (Middle Eastern, sometimes called black honey in Yemen I think) instead of the regular honey. I did need to add a bit more as it's not as sweet potent. DD and I had this as a dessert with half the fat canned whipped cream and more date syrup drizzled on top. I had really waxed granny smith apples so I peeled the skin before presenting. A total make again!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
  3. Melt butter in a large skillet over medium heat.
  4. Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
  5. Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
  6. Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.

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