Baked Apples with Ginger Cranberry Butter

Baked Apples with Ginger Cranberry Butter

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  • 4 firm apples
  • 1 lemon, cut in half
  • 5 tablespoons butter, softened
  • 3 tablespoons dried cranberries
  • 1 teaspoon fresh minced ginger
  • 3 tablespoons toasted chopped hazelnuts
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon blended with 2 tablespoons granulated sugar, for sprinkling


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 small, sturdy spoon, scoop out the core. Rub exposed surfaces with lemon juice.

In a bowl, combine butter, cranberries, ginger, hazelnuts and 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 apples with the mixture. Sprinkle tops with cinnamon-sugar blend. Bake for 20 to 30 minutes or until apples are tender.

Serve warm, at room temperature or cold.

Special notes:

Choose a firm, flavorful apple variety for baking, like Granny Smith, Braeburn or Fuji.

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