STUFFED BAKED APPLES WITH WALNUTS, RAISINS, AND CRANBERRIES
Stuffed Baked Apples with Walnuts, Raisins, and Cranberries is a classic Fall and Thanksgiving Dessert recipe that gets done in simply no time. Stuffed with all the good things these baked apples are gonna do wonders for your Thanksgiving Party or Fall Potluck.
Provided by Anjali
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (191°C) Use a handheld mixer or a stand mixer fitted with a paddle attachment or just a fork or a spoon to beat butter, sugar, cinnamon, ginger, and nutmeg. You need to stir it until it's completely combined. Now stir in oats along with raisins, dried cranberries. and some chopped walnuts. Keep it aside.
- Either use a sharp paring knife with a spoon or simply an apple corer to core the apples. I used a sharp paring knife. First, hold the apple steadily with your hand and keep it on a cutting board. Now Cut around the core about halfway into the apple. Now use a spoon to dig out this core. This step requires a bit of patience. Once you've taken out the core, use a spoon to scoop out any leftover seeds.
- Keep the cored apples on a 9-inch baking pan or a cake pan or a pie dish. Spoon filling into your apples. Fill all the way to the top. Pour some warm water into the pan so that your apples don't dry out and burn.
- Bake these stuffed apples for 40-45 minutes or until the apples look soft. If you want them to be mushy and softer then bake them a little longer. Baking time will also depend on how firm your apple is.
- Remove the baked apples from the oven. You can also baste the outside of apples with the juices that you see in the pan. This adds more moisture to the skin of the apples and makes it more flavorful, but this is totally optional.Serve with Salted Caramel or Whipped Cream. You can store the leftovers covered in the refrigerator for up to 2 days.
Nutrition Facts : Calories 90 kcal, ServingSize 1 serving
SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES
This is the perfect dessert for a crisp autumn day. Be sure to use large baking apples such as Rome or Golden Delicious -they'll have just the right tenderness. Enjoy leftovers for breakfast the next day with a dollop of Greek yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
- Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
- Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.
CRANBERRY STUFFED APPLES
Cinnamon, nutmeg and walnuts add a homey autumn flavor to these stuffed apples, but the slow cooker does most of the work for me. -Graciela Sandvigen, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 4h10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 136 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
BAKED APPLES STUFFED WITH CRANBERRIES AND WALNUTS
A old-fashioned dessert of apples stuffed with oats, cranberries, walnuts and spices makes for a delicious end to a fall dinner.
Provided by McCormick Gourmet
Categories Side Dishes,Fruits and Veggies,Other,
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Pierce skin and flesh of apples with fork. Place skin-side down in 13x9-inch baking dish. Set aside.
- Mix brown sugar, oats, butter and vanilla in medium bowl until well blended. Add spices; mix well. Stir in cranberries and walnuts. Fill core of each apple half with 1 to 2 tablespoons of the brown sugar mixture, spreading on top of apple. Pour cider into dish. Cover dish with foil.
- Bake 45 to 50 minutes or until apples are tender.
Nutrition Facts : Calories 213 Calories
BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS
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.
Provided by kitty.rock
Categories Apple
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- 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.
- Melt butter in a large skillet over medium heat.
- 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.
- 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).
- Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Baked Brie
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
BAKED STUFFED APPLES WITH WALNUTS
Recipe from the Williams-Sonoma website. These baked apples are a great dessert but I imagine would also be good served for breakfast or a nice weekend lunch on a cold fall or winter day. Enjoy!
Provided by KellyMac6
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat an oven to 350ºF.
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool.
- Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. Peel the skin from the top half of each apple.
- In a small bowl, blend together the brown sugar, butter and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly.
- In a small saucepan over medium heat, warm the honey with the apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops.
- Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool and serve in bowls with the pan juices spooned over the tops.
STUFFED CRANBERRY APPLES
For this great holiday dessert, apples are wrapped in a pie crust and stuffed with a sweet cranberry and orange mixture. This was made for me years ago by an older lady and I begged her for the recipe.
Provided by CM
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the sour cream, cranberries, brown sugar, and orange zest together and set aside. Slice each pie crust into three strips. Wrap each cored apple with one strip of pastry, covering the bottom of the apple, but leaving the top open. Fill each apple with the prepared filling. Place the wrapped and filled apples into a baking dish.
- Bake the apples in the preheated oven until the pastry is evenly browned and the apples are tender, about 30 minutes. Let the apples stand at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 73.1 g, Cholesterol 8.4 mg, Fat 25.8 g, Fiber 6.1 g, Protein 5 g, SaturatedFat 7.9 g, Sodium 354.1 mg, Sugar 36.6 g
BAKED STUFFED APPLE
An apple is filled with a cinnamon cheesecake center. I used a Braeburn apple but any variety will work. Great for a cold night! Serve with whipped cream or a scoop of vanilla ice cream.
Provided by Emily
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
- Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
- Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 40.9 g, Cholesterol 31.9 mg, Fat 10.7 g, Fiber 5.1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 87.6 mg, Sugar 32.1 g
DELICIOUS STUFFED BAKED APPLES
Baked apples are always a welcome sight at the dinner table on frigid fall evenings. This dressed-up version also features raisins, cranberries and apricots. -Glenda Ardoin, Hessmer, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes. , Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish. , Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples., Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples.
Nutrition Facts : Calories 533 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 112g carbohydrate (94g sugars, Fiber 8g fiber), Protein 1g protein.
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