Go Back
baked apples with pomegranate seeds and walnuts from The Jewish Kitchen
Print This Recipe

Baked Apples with Pomegranate Seeds and Walnuts

Sweet Honeycrisp apples are stuffed with walnuts, dried cherries, and pomegranate seeds and baked to perfection for a tender, flavorful dessert.
Course Desserts
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 4 Honeycrisp or Granny Smith apples
  • 4 tbsp. brown sugar
  • 4 tsp. butter or margarine
  • 1/3 cup dried cherries or cranberries
  • 1/3 cup chopped walnuts
  • 1/3 cup pomegranate seeds
  • 1/2 tsp. cinnamon

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut a one inch slice off top of apple, to reserve as a lid for the finished baked apple and set aside. This should leave a flat surface for the top of each apple. Then core the rest of apple leaving 1/2 inch from the bottom uncored so the stuffing does not fall out the bottom. Place the apples into an ungreased baking dish.
  3. Fill each apple with 1 tablespoon brown sugar, 1 teaspoon butter, and 1/8 tsp. cinnamon. Evenly distribute the dried cherries, walnuts and pomegranate seeds between each apple. Top with more cinnamon as desired.
  4. Fill the baking dish with water until water level is about 1/4 inch deep. Bake for 35 - 40 minutes or until apple are tender when pierced with a fork. Spoon baking liquid over apples to baste during cooking process if desired.