Are you looking for a fall-themed dessert that's healthy and also autoimmune protocol friendly? I got you! This one is simple and tasty. I introduce to you cranberry stuffed baked apples. They're tart and warm and spiced with cinnamon. If you're an apple and cranberry fan, you'll enjoy these.
4 Granny Smith apples
10 oz bag of organic cranberries
2 tbsp honey
1 tsp cinnamon
1-2 ounces of apple or orange juice
Place a saucepan on the stove over medium heat and add the cranberries, honey, cinnamon, and apple or orange juice. Any liquid would work here, really. Even water. I used apple juice for this batch, but I've used orange juice in the past. Both taste great.
Stir the cranberry mixture until the cranberries are warm and soft and begin to pop. Then mash everything down into a jam-like consistency. Once done, set aside to cool.
Preheat your oven to 350°.
Take the apples and cut the tops off as pictured. Use a melon baller or a spoon to scoop out the insides.
Chop the inner part of the apple (seeds removed) into smaller pieces and stir into the cranberry mixture.
Take the cranberry mixture and spoon some into the cored apples.
Place the apples in the oven for 12-15 minutes depending on how baked you like them to be.
Once done, remove them from the oven and serve as is or drizzle honey and sprinkle cinnamon over the top of them. Then enjoy!