Cinnamon-Baked Apples & Cranberries

Apples, cinnamon, and autumn should form a rock band, because they synchronize delightfully.  I can smell cinnamon-baked apples and a crisp fall day just by thinking about it. Fortunately, you can unite these three BFFs and bring their harmony into your kitchen.

The secret to first-rate baked apples is selecting a crisp type of apple that will hold its shape as opposed to a tender apple that breaks down and becomes mushy when baked. I prefer the tartness of Granny Smith, but you can opt for sweet Honeycrisp or Fuji, sweet-tart Braeburn, or mix it up with a combination of crisp apples. Scattering cranberries in your baked apples yields a tart surprise that blends famously with brown sugar and cinnamon for an autumn indulgence.

Serving ideas:

* For breakfast – 1/4 cup over a bowl of hot oatmeal

* For dinner – 1/4 cup per serving with a pork chop, ham slice, or pork roast

* As a snack or dessert by itself or topped with whipped cream

* Double the recipe for a fruit cobbler or double-crust pie filling

* Topped with vanilla bean ice cream and a drizzle of caramel sauce

* You may substitute cranberries with an equal amount of raisins

Cinnamon-Baked Apples and Cranberries

3 large Granny Smith apples, peeled and cored ¼ cup dried cranberries (such as Craisins®)

2 tablespoons lemon juice

1/3 cup brown sugar

1 teaspoon ground cinnamon

2 tablespoons cornstarch

¼ cup water

½ cup pecan halves or quarters, optional

Preheat oven to 350 degrees F. Spray a medium-sized baking dish or pie pan with non-stick cooking spray, but not one with flour.

Peel and core apples, thinly slice lengthwise, and cut slices crosswise into thirds. Make sure your slices are of consistent thickness to ensure they bake evenly. Place apple slices in a bowl and toss with lemon juice.

Add cranberries, brown sugar, cinnamon, cornstarch, and pecans; toss to combine. Add water and mix again until all ingredients are coated.

Pour into baking dish and cover with lid or foil. Bake at 350 degrees for 45 minutes; uncover and stir; bake an additional 10-15 minutes or until apples are fork tender. Thicker apple slices may need additional baking time. Allow to cool or serve warm. Serves 3-4. Refrigerate leftovers up to 4 days or freeze in an airtight container up to a month.

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