Shelly's Recipe

BAKED STUFFED APPLES

Category: Apples

1 slice whole wheat bread
Non-stick cooking spray
6 medium Cortland apples
2 tbsp lemon juice, about 1 lemon
2 tbsp dried cranberries
2 tbsp raisins
1/3 cup lightly packed light brown sugar
1 tbsp unsalted butter, melted
1/4 tsp ground cinnamon, or apple pie spice
3/4 cup water

Preheat oven to 375. Spray the bottom of a shallow baking dish with non-stick cooking spray and set aside.

Tear the bread into very small pieces and place on a baking sheet on top of the stove to dry while preparing apples.

Using an apple corer or melon baller, core the apples and hollow out their centers a bit to make room for the stuffing.
Peel the top 1/3 of the apples and brush with the lemon juice. Place in the prepared baking dish.

In a medium bowl, combine the cranberries, raisins, dried bread and brown sugar. Stir the cinnamon into the butter and pour over
the stuffing mixture and mix well. Spoon stuffing into the apples.

Add the water to the baking dish and top apples with a piece of parchment paper, cover the baking dish with aluminum foil.
Bake the apples for 30 minutes, uncover and bake for 20 minutes, baste the apples with the juices from the bottom of the baking
dish. Bake an additional 15 to 20 minutes or until apples are tender when pierced with the tip of a knife. Remove baking dish from the oven. Serve warm, spooning juices
over apples.

Note: Other good baking apples are Ida Red, Empire, Golden Delicious, Paula Red, Rome, Jonamac and Northern Spy.