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Thursday, January 19,2012

Baked Blueberry Cranberry Apples

By Danette Randall

OK people, you asked for it, you got it. No, not a picture of me Tebowing in my kitchen (it really was a request), although I have assumed that position on numerous occasions when a souffle went kaput on me, but that’s beside the point (like I ever really have a point).

What most of you asked for was a tasty, no-nonsense, low-fat dessert. I am here to help all you resolution stickerto’ers out. What do you think about Baked Blueberry Cranberry Apples? Shazam, right? Or maybe I should say, can I get an “amen”? If I’m going to mention TT in a column, I must act accordingly.

Yes, these little babies are full of fruit, and low on sugar and fat. They are simple, but pack a mean punch. Flavor abounds in this treat, and while it’s not glamorous or something you might whip out to impress your foodie friends, it does the trick when you want something sweet.

The key is the apple. You want to use a Granny Smith, or something along those lines. Something tart that has a nice crunch to it. Of course the crunch goes away when you bake it, but starting out with a mushy apple is the kiss of death in baked apple land. Trust me, I’ve been to that land. It’s no fun.

You’ve heard one bad apple spoils the bunch, and this land is full of soggy bad apples. It will turn you right back towards those pesky full of fat and sugar delights faster than you can say “I’m not Tebowing; I’m just tying my shoe.”

I love the combination of the cranberries and blueberries. Besides being darn pretty, they are full of anti-oxidants and provide the perfect amount of sweet paired with the apples. We are using a tad of sugar in this, but mainly adding the pop of sweet from honey.

Of course, you could make a delightful little crumble topping, but remember, we are going healthy in this here recipe.

So yummy toppings be damned! Enjoy this little recipe, and you are welcome for this healthy little treat to nourish your body and mind. Kum-ba-ya.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Baked Blueberry Cranberry Apples

4 Granny Smith apples

3/4 cup fresh cranberries

1/2 cup blueberries

1 1/2 cups water

1/2 cup brown sugar

2 tbsp. honey

1 tsp. cinnamon

Preheat oven to 350 degrees. Core the apples, leaving the very bottom intact. Peel the upper fourth of the apple.

Place in a baking dish (I used a 9-inch-by-9-inch baking pan) and stuff the apples with the cranberries and blueberries.

In small saucepan over medium/high heat, stir together the water, brown sugar, and honey until it boils.

Once it boils, pour over top of apples. Top each apple with cinnamon.

Bake for 50-60 minutes, basting a couple times with the juices. Take out. Serve warm or at room temperature. Enjoy!

Note: This is great with whipped cream, low-fat vanilla yogurt or low-fat vanilla ice cream.

Respond: letters@boulderweekly.com

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