Cornbread and Cranberry Stuffed Apples

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 (as needed) Salt (1 pinch) , and Dried Cranberries (4 Tbsp) .

Mix in the Butter (4 Tbsp) with your hands until evenly distributed, the mix should be crumbly, however wet enough to stick together if rolled into a ball.

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.

Dissolve the Brown Sugar (1 cup) , Kemps Half & Half (sponsored) (4 Tbsp) , Heavy Cream (1/2 cup) , Unsalted Butter (4 Tbsp) , and Kosher Salt (1 pinch) in a saucepan over medium heat.

Add in the Vanilla Extract (1 Tbsp) and cook 1-2 minutes. Remove from the heat and allow to cool.