Baked Organic Washington State Apples with Ginger-Hazelnut-Cranberry Butter
The aroma of these apples as they bake will fill your kitchen with spice and fruit. They are perfect for brunch or as a beautiful side dish for autumnal meals!
- 4 firm Washington apples (Braeburn, Honeycrisp, Pink Lady, Fuji, etc.) Add to list
- 1 lemon, cut in half Add to list
- 5 tablespoons butter, softened Add to list
- 3 tablespoons dried cranberries or currants Add to list
- 1 teaspoon fresh minced ginger Add to list
- 3 tablespoons toasted chopped hazelnuts Add to list
- 1/4 cup brown sugar or maple syrup Add to list
- 1 teaspoon cinnamon blended with 2 tablespoons granulated sugar for sprinkling Add to list
Preheat oven to 350° F.
Peel away 1/2 inch of the peel around the stem end of each apple. Using a melon baller or spoon, scoop the core out of the apples. Rub the exposed surfaces with lemon juice.
In a bowl, combine the butter, cranberries or currants, ginger, hazelnuts, and brown sugar or maple syrup. Squeeze in any remaining lemon juice. With your hands or a spoon, smunch all of the ingredients together. (Yes, smunch is a culinary term!)
Fill the apples with the mixture. Sprinkle the tops with the cinnamon-sugar blend. Bake in the oven for 20 to 30 minutes or until the apples are tender.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 4, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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