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Cranberry-Stuffed Hasselback Apples - Click SHOW MORE for the Full Recipe

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INGREDIENTS:

2 large red cooking apples, such as Braeburn, Honeycrisp, or Gala
¼ cup chopped dried cranberries
2 tablespoons chopped walnuts
2 tablespoons pure maple syrup
1 tablespoon finely chopped crystallized ginger
2 teaspoons orange zest


DIRECTIONS:

Preheat oven to 400°F. Halve and core apples. Place cut sides down on cutting board. Arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half. Cut apple halves crosswise into ¼-inch slices, stopping when knife reaches skewers (to prevent slicing all the way through).
Place apples in a 2-qt. rectangular baking dish. Cover with foil. Bake 20 minutes.
In a bowl stir together the remaining ingredients. Remove apples from oven; remove foil. Spoon cranberry mixture between apple slices and over the tops of apples. Bake, uncovered, 3 to 5 minutes more or until heated through.


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