2tspapple bake seasoning(or a combination of cinnamon & nutmeg)
1/4cup dried cranberries
1tbspred apple balsamic vinegar(for topping)
To Prepare The Apples:
Wash the apples. Remove the core (almost to the bottom). I used a melon baller, but you can use a knife or apple corer. **NOTE** Do not go all the way to the bottom or the filling will run out of the apples.
To Make the Filling:
Combine all the ingredients (except for the butter and balsamic vinegar) in a bowl. Mix well and set aside.
To Smoke The Apples:
Turn your grill onto a medium heat (about 350 degrees). You will be using the INDIRECT grilling method. NO direct heat under the apples in the pan.
If you are using a "smoke pouch" or "smoker box" place it on the grills with the heat. If you are using a pellet smoker maze, place it on the same side as the apples (you ignite the pellets in the maze).
Stuff your apples with the filling mixture. I tapped mine a few times too enable more filling to be added.
Top each filled apple with butter.
Place the apples in a foil pan.
Place the pan on the heated grill (INDIRECT side).
Close the lid, and let them cook for about 1 hour. Apples should still be a little firm. You don't want them to get too soft or they will fall apart.
Remove from grill. Place in serving bowls.
Top with apple flavoured balsamic (or your choice of toppings).
Leftovers can be stored in a sealed container in the fridge. To warm, you can wrap them in foil and place them in the oven. Alternatively, you can heat in the microwave too.
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