Roasted Apples With Dried Fruit, Nut, and Cheese Stuffing

Author: Traeger

Prep Time: 45 minutes
Cook Time: 50 minutes
Difficulty Rating: 2/5
  • 6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
  • 1/4 cup chopped walnuts, plus additional walnut halves for garnish
  • 1/2 cup dried cranberries, raisins, or currants
  • 1 tablespoon candied ginger, finely diced (optional)
  • 1-1/4 cup hot apple cider or juice
  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons firmly packed brown sugar
  • 2 tablespoons butter, at room temperature
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg

Preperation Steps
  • Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.
  • Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts. Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.
  • Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.