Baked Apples

Preheat the oven to 160°C (320°F).

Prepare the filling.

Chop the walnuts and dried cranberries to your desired size. In a bowl, combine them with the rolled oats, brown sugar, and spices. Pour melted butter over the mixture and stir until evenly coated.

Stuff the apples.

• The apples should be firm and juicy to hold their shape while baking. Slice off the tops, then use a knife or spoon to remove the core and seeds (cored apple weighs ~200 g), creating space for the filling. Spoon 55 g of filling into each apple and place them in a baking dish.
• Pour a little hot water into the bottom of the dish — the steam helps the apples become soft and tender with delicate skin. Without water, the apples will have a firmer and more roasted-like skin.

Baking and cooling.

• Bake in a preheated oven at 160°C (320°F) on the middle rack for 40–50 minutes.
*Baking time varies by oven type, the apples’ starting temperature (apples from the fridge take longer), and apple size — larger apples need more time to cook through, and to prevent browning or burning, keep them at a lower temperature around 160°C, while smaller ones may cook at slightly higher temperature.
• Let the baked apples cool slightly for 5–10 minutes, then serve with your favorite toppings, or enjoy them on their own.

Storing.

At room temperature: Store baked apples for up to 4–6 hours.
In the fridge: Let the baked apples cool completely, then place them in an airtight container and refrigerate for up to 3–4 days. Before serving, reheat in the oven for a crispier texture, or gently warm in the microwave (a bit less crispy texture). You can also enjoy them cooled, if you prefer.
In the freezer: Let the baked apples cool completely, then wrap each one individually in plastic wrap and place them loosely in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven for the best texture.