Baked Organic Washington State Apples with Ginger-Hazelnut-Cranberry Butter

Serves: 4

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

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.

Serve warm or cold. On the show we served them with Helmut's World Famous Sauerkraut and Spice-crusted Pork Tenderloin.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 4, 2010.

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.

Learn more about our recipes. View guidelines »

More about: apples, cranberries, desserts, ginger, hazelnuts, maple syrup


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love the apples!

I was so happy to see this recipe on TV and I just made it tonight and it is delicious! What a prefect fall treat; thanks Lynne and thanks PCC for the great apples!

So glad you enjoyed it!

And thanks for writing in, @deliahf! We'll make sure Lynne sees your compliment :)


This recipe is labelled vegan, but there is butter in the ingredients with no mention of a substitute. Please suggest a substitute or re-label the recipe.


Thank you for catching this! The vegan label has been removed. - Nancy, PCC

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