Baked Apples Feta Honey Cranberries

Baked apples with feta honey and cranberries are one of those showstopper desserts that look so much fancier than the effort involved. The salty tang from the cheese paired with sweet baked fruit always makes me think of holidays at my grandma’s house and how every year we tried to outdo each other with new fillings. If you love the idea of an effortless treat but crave a twist on tradition this easy recipe is about to become a new favorite.

The first time I baked apples stuffed with feta I was hooked on the creamy saltiness against soft fruit. Now I serve these whenever I want something both familiar and just a little unexpected. It is a go-to if I have extra apples and even picky eaters are always surprised by how much they love it.

Ingredients

• Honeycrisp or Gala apples: Provide the right balance of tart and sweet and stay firm while baking
• Crumbled feta cheese: Adds a rich creamy tang choose genuine Greek feta for the best flavor
• Dried cranberries: Bring a juicy pop and a bit of tartness look for ones that are plump and not too dry
• Honey: Gives floral sweetness and turns golden in the oven use a good local variety if you can
• Unsalted butter: Melts into the apples for added richness always use fresh creamy butter
• Ground cinnamon: For warmth and depth fresher spice makes a huge difference here
• Pure vanilla extract: Smooths and ties all flavors together real vanilla always tastes best
• Fresh mint: Adds color and bright lift at the end snip it right before garnishing for the most aroma

Instructions

Prep the apples:

Wash and dry apples thoroughly then use a paring knife or apple corer to remove the cores. Be careful not to cut through the bottoms so your filling stays in place during baking.

Make the filling:

In a small bowl mix together feta cheese cranberries cinnamon and vanilla extract. Use your hands to crumble feta if it clumps and make sure every bit of cranberry is coated in spice.

Stuff and arrange:

Place apples upright in a greased baking dish. Fill each apple cavity with the feta and cranberry mixture pressing gently to pack as much as you can without breaking the fruit. Nestle them into the dish so they do not tip during baking.

Add honey and butter:

Drizzle each stuffed apple generously with honey then put a bit of butter on top of every apple to help them brown and add silkiness.

Cover and bake:

Loosely tent the dish with foil to keep moisture in. Bake in a 375 degree oven for twenty five to thirty minutes until the apples are tender when gently pierced with a fork.

Finish with color:

Take off the foil return to the oven and let the apples bake five to ten more minutes uncovered until tops are golden and slightly caramelized.

Serve and garnish:

Let apples cool for a few minutes so the filling sets. Just before serving scatter with chopped fresh mint for color and extra freshness.

Feta cheese is that magical ingredient here. When it melts into hot apples with honey it turns almost creamy and savory. I can still picture my younger sister’s reaction the first time she tasted this combination there was a pause then a huge grin and now it is her most requested dessert every autumn.

Storage Tips

Leftover baked apples keep well for up to three days in a covered container in the fridge. Reheat gently in the microwave or oven until warmed through. The texture stays surprisingly good even after a day or two and the flavors get cozier as they meld together.

Ingredient Substitutions

No cranberries in your pantry Swap with dried cherries apricots or even chopped dates. Feta can be swapped with soft goat cheese if you prefer less tang. For a vegan version use coconut oil in place of butter and swap in a plant-based feta.

Serving Suggestions

These baked apples are wonderful both as a dessert with a scoop of vanilla ice cream or as a unique cheese course before a meal. I sometimes serve them for brunch with toasted walnuts on top or offer them as part of a holiday spread alongside roasted nuts and fruit.

Cultural and Seasonal Context

Stuffed baked fruit desserts have roots in many cultures from Greek kitchen traditions to classic French cuisine. Apples shine in autumn but you can try this method with ripe pears in winter or stone fruit in the summer. There is something special about gathering around a dish of warm spiced fruit on a chilly night and knowing it is just the start of cozy season.

This is a heartwarming recipe that is sure to be requested year after year. Enjoy it anytime you want a rustic yet elegant treat.

Common Recipe Questions

→ What type of apples works best?

Honeycrisp or Gala apples are recommended for their sweetness and firm texture, which holds up well when baked.

→ Can I substitute feta cheese?

Yes, goat cheese or ricotta can be used for a similar creamy contrast to the sweet apples and honey.

→ How do I core apples without breaking them?

Use an apple corer or paring knife, leaving about half an inch at the bottom to keep the filling in place.

→ Is it necessary to cover the apples while baking?

Covering helps steam the apples for tenderness; removing the foil later adds a golden finish on top.

→ What can I use instead of cranberries?

Dried cherries or raisins can be used for a different, but equally delicious, burst of flavor.