Preparation Info

Baked Apples

Made With Our

Apple Cranberry Chutney

Item: 130801


  • 8 medium sized firm apples, washed, cored and partially peeled at the top (1/3 way down)
  • 2 cups quick oats
  • 1/2 cup brown sugar, packed
  • 1 jar Stonewall Kitchen Apple Cranberry Chutney
  • 1/2 cup dried apricots, diced
  • 1/2 cup dates, pitted and diced
  • 1/2 cup sliced almonds, toasted
  • 2 Tablespoons brandy, optional
  • 1 teaspoon fresh orange zest
  • 1 teaspoon fresh lemon juice
  • 4 Tablespoons cold unsalted butter, cut into small pieces
  • 1 cup apple juice or apple cider
  • 1/2 teaspoon ground cinnamon



  1. Place apples in a baking dish, evenly spaced away from each other.
  2. Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, sliced almonds, brandy, orange zest and lemon juice.
  3. Add cold unsalted butter pieces and toss well.
  4. Stuff apples with mixture.
  5. Pour apple juice or cider into baking dish and add cinnamon. Cover with lid or foil.
  6. Bake at 350°F for 30 minutes.
  7. Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes).