Cherries, Walnuts & Spices Stuffed Apples
- Cook Time: 30 - 35 minutes
- Servings: 6
- Course: Dessert
Reynolds Kitchens tip
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- 6 Granny Smith apples, peeled and cored
- 1 cup walnuts
- 1 cup dried cherries
- 1 cup light brown sugar
- 1/4 cup cold butter, cut into chunks
- 1 tablespoon flour
- 1/2 teaspoon each ground allspice and ground cinnamon
- 1/2 cup apple juice
PREHEAT oven to 350°F. Place Reynolds® Oven Bag, Large Size in 13x9x2-inch baking pan with opening towards wide side of pan; set aside.
BLEND walnuts, cherries, brown sugar, butter, flour and spices in a food processor or blender until well blended.
STUFF each apple with walnut mixture until overflowing. Place stuffed apples in oven bag; spoon apple juice over apples.
CLOSE oven bag with nylon tie. Cut six 1/2-inch slits in top of bag; tuck ends of bag in pan
BAKE 30 to 35 minutes or until apples are tender. Spoon juices in oven bag over apples.
REYNOLDS KITCHENS TIP: Serve with vanilla ice cream.