Cranberry Stuffed Apples

Cranberry Stuffed Apples

I am all about the baked fruit desserts. Like I love chocolate and all, but there is something about warm fruit and cold ice cream or whipped cream that warms my soul. Especially this time of year!

Now these Cranberry Stuffed Apples are an awesome dessert to make for a crowd, or just for yourself! You can prep everything ahead (make the filling and the topping) and then stuff and bake when it’s time for dessert. I will warn you, your apartment will smell ridiculously good! Like your neighbors might come over. They are also so damn cute. You’ll totally get extra credit for the apple bowl. 😉

These Cranberry Stuffed Apples can also easily be made gluten and dairy free! Just use certified gluten free oats and flour, and vegan butter. I used So Delicious Cocowhip for the topping, and it’s one of my favorite dairy free options! 

cranberry stuffed applescranberry stuffed apples

Cranberry Stuffed Apples
Serves 4
  1. 2 Fuji or Honeycrisp apples
  2. 1/2 cup of whole cranberries (fresh or frozen)
  3. 1/2 teaspoon of lemon juice
  4. 2 teaspoons of vanilla extract
  5. 2 tablespoons of honey
  6. 1½ tablespoons of cold butter
  7. Dash of salt
  8. 1 tablespoon of cinnamon
  10. 2 tablespoons of butter
  11. ¼ cup of flour
  12. 1/8 teaspoon of salt
  13. 1/2 teaspoon of cinnamon
  14. 1/3 cup of quick oats
  15. 1 tablespoon of sugar
  1. Preheat oven to 375*
  2. Slice each apple in half. Use the knife to carefully remove the stem, seeds, and bottom blossom from each half without removing too much of the rest of the apple.
  3. Holding one half in your hand, use a spoon to chip away at and scoop out the inside of the apple until a “bowl” is formed.
  4. Place the apple bits on a cutting board. Repeat with the remaining apple halves, placing each apple “bowl” onto a baking tray.
  5. Once all the apple halves are scooped out, roughly dice the apple bits into smaller chunks.
  6. Place in a pot with the cranberries, butter, vanilla, honey, lemon juice, salt, and cinnamon and cook over medium heat until the apples and cranberries have cooked down somewhat and a thick, cinnamon sauce has formed.
  7. Remove the pot from the heat, and scoop the filling out evenly into each apple “bowl”.
  8. Mix the topping ingredients together using your hands until crumbly.
  9. Spread evenly on top of each stuffed apple.
  10. Gently cover the stuffed apples with a sheet of aluminum foil.
  11. Place in the oven and cook for 20-40 minutes, until the apples are cooked through. Remove the foil for the last 5 minutes of baking.
  12. Remove the stuffed apples from the oven. Serve warm with ice cream, whipped cream, or yogurt!
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