Cranberry-Pecan Stuffed Granny Smith Apples with Maple-Cider Glaze

1. Preheat Oven

Preheat your oven to 375°F and position the rack in the middle. This ensures even baking and proper caramelization of the glaze.

2. Prepare Apples

Take your 7 Granny Smith apples. Peel them completely to prevent collapsing during baking. Carefully core each apple, ensuring you leave a cavity about 1.5 inches in diameter. Slice off the tops to use later as caps and shave the bottoms just enough so the apples sit flat.

3. Prepare Filling

Dice one of the apples you set aside. In a mixing bowl, combine the diced apple with 6 tablespoons of softened unsalted butter, 1/3 cup of coarsely chopped dried cranberries, 1/3 cup of toasted and chopped pecans, 1/4 cup of packed brown sugar, 3 tablespoons of rolled oats, 1 teaspoon of finely grated orange zest, 0.5 teaspoon of ground cinnamon, and a pinch of salt. Mix these ingredients thoroughly to ensure an even distribution of flavors.

4. Stuff Apples

Stuff each apple with the prepared filling, packing it in firmly but not too tightly. Cap each stuffed apple with the sliced tops you reserved earlier.

5. Prepare Glaze

Combine 1/3 cup of maple syrup with 1/3 cup plus 2 tablespoons of apple cider in an oven-safe nonstick skillet. Bring this mixture to a simmer over medium heat.

6. Bake Apples

Place the stuffed apples into the skillet with the simmering glaze. Transfer the skillet to the preheated oven and bake for about 35 minutes. To ensure the apples are evenly browned and richly flavored, baste them with the glaze every 10 minutes. As the apples bake, the glaze will reduce and thicken, coating the apples beautifully.

7. Serve

Once done, serve the apples immediately, drizzling them with the luscious maple-cider sauce from the skillet. This final touch adds a glossy finish and a burst of sweet, tangy flavor.