Walnut Cranberry Raspberry Baked Apples

NOTE: I used 2 large apples; so, the filling was just enough to cover the 4 halves. The second time, I used 2 smaller apples; and, I had enough topping for 6 halves. So, just take that into consideration. Also, any firm apple will work - there are many varieties

Step 1: Topping ... Add the butter, brown sugar, oats, flour, cinnamon, nutmeg, and salt to a bowl; and, using a fork, break up the mixture until it is crumbly. Then, add in the nuts and cranberries; and, mix until everything is combined. Make sure to taste ... you may want to add another pinch of salt. You will have enough topping for 2 large apples (4 halves); or, 3 small apples (6 halves).

Step 2: Apples ... Cut the apple in half - horizontally. Remove the core with a melon baller or spoon. Then, brush or drizzle the lemon juice over the cut side of the apple halves.

Step 3: Fill ... Add 1 tablespoon of the raspberry preserves to the hollowed out core of each apple half. Then, I like to use an ice scream scoop to get a even portion of the crumble filling for each apple; and, put it on each apple half. Press the crumble down, so it is well formed - and, it covers the entire apple. There is no right or wrong how you do this.

Step 4: Bake ... Place the apples in a baking dish, filled with 1/2" of water; and, bake in a 350 degree oven, on the middle shelf uncovered. It should take approximately 30-40 minutes, until golden brown; and, the apples tender. Check after 30 minutes; and, if the dish is dry, add a bit more water.

Step 5: Serve and ENJOY! ... Ideally served warm; but, they can also be served room temperature, or even chilled. Add a scoop of ice cream or whipped topping, your choice. A drizzle of honey is also delicious over the ice cream or whipped cream. You can also make these ahead of time; and, simply reheat in the microwave for a couple of minutes.