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Berry-Stuffed Apples

 Berry-Stuffed Apples
Pretty and nutritious, these sweet berry-stuffed apples make a side dish or dessert packed with autumn appeal. Even the pickiest of eaters will dig right into these tender treats.
4 ServingsPrep: 30 min. Cook: 10 min.


  • 1/3 cup dried cranberries or raisins
  • 1/3 cup orange juice
  • 4 large tart apples
  • 1/4 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 tablespoon butter
  • 1-1/2 cups water


  • In a small bowl, combine cranberries and orange juice; let stand for
  • 20 minutes. Core apples, leaving bottoms intact; peel tops of
  • apples. Place each on a 12-in. square piece of foil. Drain
  • cranberries; add the walnuts, brown sugar, cinnamon and nutmeg.
  • Stuff into apples; dot with butter. Bring corners of foil up around
  • each apple and twist to seal.
  • Place on a rack in a pressure cooker; add water. Close cover
  • securely; place pressure regulator on vent pipe. Bring cooker to
  • full pressure over high heat. Reduce heat to medium-high; cook for
  • 10 minutes. (Pressure regulator should maintain a slow steady
  • rocking motion; adjust heat if needed.)
  • Remove from the heat. Immediately cool according to manufacturer's
  • directions until pressure is completely reduced. Remove apples from

2 of 2

Berry-Stuffed Apples (continued)

Directions (continued)

  • foil; serve warm or at room temperature. Yield: 4 servings.