Autumn Harvest Pecan-Cranberry Stuffed Apples

1. Preheat Oven

Begin by preheating your oven to 375°F, placing the rack in the middle to ensure even cooking.

2. Prepare Diced Apple

Peel, core, and dice one Granny Smith apple into ¼-inch pieces, setting it aside for the filling.

3. Toast Pecans

Spread the pecans on a rimmed baking sheet and toast them in the preheated oven for about 5 minutes until they are fragrant. Allow them to cool slightly before giving them a rough chop.

4. Prepare Filling

In a bowl, mix together the diced apple, softened butter, chopped cranberries, toasted pecans, brown sugar, rolled oats, orange zest, cinnamon, and a pinch of salt. This is your filling; it should combine into a slightly sticky, fragrant mixture.

5. Prepare Whole Apples

Cut a thin slice off the bottom of each of the six whole Granny Smith apples so they stand upright. Remove the top 1/2-inch of the stem end and set these tops aside. Peel the top third of each apple and core them, being careful not to cut through the bottom.

6. Cook Apples

Melt 1 tablespoon of butter in a 12-inch oven-safe nonstick skillet over medium heat. Place the apples, stem end down, in the skillet and cook them for about 3 minutes until they are golden brown.

7. Fill Apples

Turn the apples upright and generously fill them with the prepared pecan-cranberry mixture, packing it down and allowing some to mound on top. Place the reserved apple tops over the filling.

8. Prepare Sauce

Pour the maple syrup and 1/3 cup of apple cider into the skillet around the apples. Transfer the skillet to the preheated oven and bake for 35-40 minutes. Every 10 minutes, baste the apples with the maple syrup mixture to keep them moist and allow the flavors to meld.

9. Adjust Sauce Consistency

Once they are baked, use tongs or a slotted spoon to transfer the apples to a serving dish. If the sauce in the skillet has thickened too much, add up to 2 tablespoons of apple cider to reach your desired consistency. Pour the sauce over the apples and serve warm.