Apples are the only fruit on the farm these days.  Sure, we had pineapple guavas for a while…and then there were some delicious oranges, but those dwindled out about a month ago…in the bleak fruitless winter, apples are in full abundance.  I cannot be alone, these apples (stored in the cooler) are my savior! I am trying my best to eat locally and when there is rarely a fruit around these days, apples come in handy.  To make apples a little more exciting, and even to dress them up as dessert, I thought this recipe might be a refreshing change of pace.  Hop on over to my favorite blog for the whole story, or see below for the kid friendly recipe.


Photo curtesy of Jenna Weber, Eat Live Run

Baked Stuffed Apples with Dried Cherries and Walnuts

Jenna Weber

Eat Live Run

Total cook time: 1:30 min, Serves 4


  • 4 large granny smith apples
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup apple juice
  • 1/4 cup pure maple syrup
  • 1 T butter, melted
  • 1/3 cup dried cherries
  • 1/3 cup roughly chopped walnuts
  • 1/3 cup brown sugar, lightly packed


  1. Preheat your oven to 350.
  2. KIDS! Combine the pumpkin pie spice, dried cherries, walnuts and brown sugar together in a bowl. Set aside.
  3. Core apples carefully, making sure not to cut through the bottom.
  4. KIDS! Stuff brown sugar mixture in each apple and set in a glass casserole dish with the apple juice poured in on the bottom.
  5. KIDS! Mix together the maple syrup and melted butter and drizzle over the top of the apples.
  6. Cover with tin foil and bake for forty minutes.
  7. Remove foil and bake for an additional twenty minutes, or until tender.