Preheat the oven to 375 degrees F (190 degrees C).
Using an apple corer or pairing knife, remove the cores of the
Honeycrisp Apples (6)
. Make the hole 1 inch in diameter. Use a teaspoon to scrape out any seeds left behind.
In a medium bowl, crumble the
Corn Muffin (1)
and mix with the
Brown Sugar (2 Tbsp)
Ground Cinnamon (1/2 tsp)
Salt (1 pinch)
Dried Cranberries (1/4 cup)
Mix in the
Butter (1/4 cup)
with your hands until evenly distributed, the mix should be crumbly, however wet enough to stick together if rolled into a ball.
Place the apples in a baking dish and stuff with the cornbread mix.
In a small sauce pan, bring the
Water (1/2 cup)
to a boil. Add to the baking dish. Bake until the apples are tender and cooked through, about 45 minutes, or 30 minutes for a little crunchy. The skin should start to wrinkle, but not be mushy.
Brown Sugar (1 cup)
Half and Half (1/4 cup)
Heavy Cream (1/2 cup)
Unsalted Butter (1/4 cup)
Kosher Salt (1 pinch)
in a saucepan over medium heat.
Cook while whisking gently for about 10-12 minutes, or until sauce starts to thicken.
Add in the
Vanilla Extract (1 Tbsp)
and cook 1-2 minutes. Remove from the heat and allow to cool.
To serve the apples, cut in half or quarters and top with caramel sauce and ice cream. Enjoy!