A lightened-up holiday dessert of baked apples stuffed with cranberry sauce and a crumbly oat and almond topping.
- 1 cup whole cranberries
- 2 tablespoons granulated sugar, honey or maple syrup
- Zest and juice of 1 medium orange
- 4 apples, halved, seeded and cored
- 4 tablespoons melted butter, divided
- ½ cup old-fashioned rolled oats
- 3 tablespoons chopped sliced almonds
- 2 tablespoons brown sugar, honey or maple syrup
- ½ teaspoon ground cinnamon
- 2 tablespoons honey or maple syrup
- Preheat the oven to 375 degrees. Coat a 9×13 baking dish with cooking spray.
- Place the cranberries, sugar, orange zest and orange juice to a medium saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until cranberries have burst and the mixture is thickened.
- Place the apples in the prepared baking sheet and brush with 1 tablespoon melted butter.
- In a medium mixing bowl, stir together the oats, brown sugar, almonds, cinnamon and remaining 3 tablespoons melted butter.
- Spoon about a tablespoon of cranberry sauce into the well of each apple half. Spoon about a tablespoon of the oat mixture on top of the cranberry sauce and press it down gently.
- Wrap the baking dish in aluminum foil and bake 20-25 minutes. Remove the aluminum foil and bake an additional 15-20 minutes or until the apples are slightly tender and oat topping is lightly browned.
- Serve apple halves in bowls and drizzle with honey or maple syrup.
Cooking Tip: Use a melon baller to seed and core the apple halves.
Substitution Tip: Try chopped walnuts or pecans instead of almonds. Use sweetener of choice in this recipe (there are endless options).
- Serving Size: 1 apple half
- Calories: 165
- Sugar: 16g
- Sodium: 2mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
Keywords: dessert, stuffed apples, apple, apples, cranberry, cranberries, oat, holiday