4 crisp apples, such as gala, pippin or Fuji
3 tablespoons chopped walnuts
2 tablespoons dried cranberries
1-1/2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/3 cup apple juice
2 teaspoons pure maple syrup
2 teaspoons unsalted butter
Position a rack in the middle of the oven and preheat oven to 350°F. Starting at the top (stem) end of each apple, remove the core, making sure to leave enough of the apple intact at the bottom to form a pocket for stuffing. Discard cores and arrange apples in a small baking pan. Place walnuts, cranberries, brown sugar and cinnamon in a small bowl and stir to combine. Combine apple juice, maple syrup and butter in a small saucepan and heat over medium heat until butter melts. Add hot liquid to walnut mixture; stir to blend. Divide mixture among the apples, filling the hollowed-out cores. Drizzle any extra liquid over the apples. Cover pan with aluminum foil, and bake until apples are just soft, 35 to 45 minutes. Drizzle apples with pan juices and serve warm or cold.
Serves 4.
