Cinnamon Bun Glazed Stuffed Apples

Servings: 4

Get the Skillet!

Sweet and salty flavors mix up a fresh school-time or fall treat. Choose large round apples like Honey Crisp, Rome Beauty or Piῆata.




2 cups cooked bulk Italian sweet sausage

2 teaspoons mustard

¼ cup raisins

4 large round apples, cored

3 ounces soft cream cheese

3 tablespoons soft butter

1 teaspoon vanilla extract

¾ cup powdered sugar

1 teaspoon cinnamon


Stuffed Apples in an oven pan.
[Click for larger image] 


Preheat oven to 350°. Lightly brown sausage in a medium skillet coated with Teflon™ nonstick; drain on paper towel. Stir in mustard & raisins. Core/scoop pulp out of apples to form wide pockets. Lightly press stuffing into apples, mounding overtop; place in a baking pan coated with Teflon™ nonstick for 25 minutes until apples soften but still stand firm. Meanwhile beat cream cheese, butter, vanilla; gradually beat in sugar & cinnamon smooth; transfer to a squeeze bottle or use a fork to squiggle glaze over apples.