Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Salt-Baked Stuffed Apples 4.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2021 Print Share Share Tweet Pin Email Servings: 6 A potent balance of savory and sweet, a salt-baked apple stuffed with dried fruits, nuts, and spices and served on toast with pungent cheese makes a satisfying winter snack. Ingredients 1 lemon, halved 6 small firm baking apples (about 1 ½ pounds), such as Empire or Cortland ⅓ cup (1 ounce) chopped walnuts ¼ cup dried cranberries, roughly chopped 2 tablespoons finely chopped crystallized ginger ½ cup dried apricots, roughly chopped 2 tablespoons sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 pound coarse salt Directions Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water. Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop. Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl. Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil. Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve. Print