- Preheat the oven to 375°F. In a small bowl, combine 1/2 cup brown sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Add 1/3 cup dried cranberries and stir with a fork. Set aside.
- Wash and core the apples using a melon baller or small paring knife, leaving the base intact to retain the filling. Place the apples in a casserole dish that is just large enough to accommodate them without touching.
- Evenly distribute the filling among the apples. Top each stuffed apple with 1/2 Tbsp of butter, add walnuts if desired, and sprinkle any remaining cinnamon mixture. Place the apples in a 9×13 or 9×12 casserole dish.
- Pour 1 cup of hot water into the casserole dish and bake at 375°F for 45 minutes to 1 hour, or until the apples are soft but not mushy. Baking times may vary based on the type and size of apples used. My Jonagold apples (pictured here) were perfectly done in 45 minutes, but larger Braeburn apples took 1 hour.
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