Maple & Cranberry Baked Apples

Maple & Cranberry Baked Apples


  • 2 medium sweet eating apples (I used Pink Ladies)
  • 1 TBS finely chopped dried cranberries
  • 3 TBS maple syrup, divided
  • 4 TBS rolled oats
  • 1/4 tsp grated nutmeg
  • 2 cinnamon sticks
  • 1 TBS butter
  • 120ml boiling water (1/2 cup)


  1. Preheat the oven to 190*C/375*F/ gas mark 4.  Have ready a small baking dish.
  2. Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact.  I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple. You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the centre of each apple.  This helps to keep them intact so that they don't burst open when baking.
  3. Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.  Put a cinnamon stick in the centre of each apple and fill around the sides with the oatmeal mixture.  Put them into the baking dish. Dot the tops with the remaining butter.  Whisk together the remaining maple syrup and the boiling water. Pour around the apples in the dish. Cover tightly with aluminium foil.
  4. Bake in the preheated oven for 40 to 50 minutes until the apples are cooked through and tender.  Remove from the oven and spoon any juices in the dish over top.  Serve warm.

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