The aroma of these apples as they bake will fill your kitchen with spice and fruit. They are perfect for brunch or as a beautiful side dish for autumn meals!
Ingredients
- 4 firm apples (like Braeburn, Honeycrisp, Pink Lady, Fuji, etc.)
- 1 lemon, cut in half
- 5 tablespoons butter, softened
- 3 tablespoons dried cranberries or currants
- 1 teaspoon fresh minced ginger
- 3 tablespoons toasted chopped hazelnuts
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon cinnamon blended with 2 tablespoons granulated sugar for sprinkling
Preparation
- Preheat oven to 350° F.
- Peel away 1/2 inch of the peel around the stem end of each apple. Using a melon baller or spoon, scoop the core out of the apples. Rub the exposed surfaces with lemon juice.
- In a bowl, combine the butter, cranberries or currants, ginger, hazelnuts, and brown sugar or maple syrup. Squeeze in any remaining lemon juice. With your hands or a spoon, smunch all of the ingredients together. (Yes, smunch is a culinary term!)
- Fill the apples with the mixture. Sprinkle the tops with the cinnamon-sugar blend. Bake in the oven for 20 to 30 minutes or until the apples are tender.
- Serve warm or cold.
Suggestions
Serve with pork tenderloin or sauerkraut and brats!
Recipe modified with permission from PCC Natural Markets.
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