Baked Apple with Cinnamon and Vanilla Yogurt

Preheat your oven to 375°F (190°C).

Wash and dry 1 large Honeycrisp apple. Using a sharp knife, carefully core the apple, leaving the bottom intact to create a bowl-like shape. Remove enough of the core so there's room for filling, but be careful not to cut through the bottom.

Place the cored apple in a small baking dish that's just large enough to hold it.

In a small bowl, mix together 1 tablespoon unsalted butter (softened), 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon vanilla extract, 1 tablespoon chopped walnuts, and 1 tablespoon dried cranberries until well combined.

Spoon the mixture into the cored apple, packing it in gently.

Pour about 1/4 cup of water into the bottom of the baking dish to prevent the apple from drying out during baking.

Cover the dish loosely with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 5 minutes, or until the apple is tender when pierced with a fork but not mushy.

While the apple is baking, prepare the vanilla yogurt by mixing 1/3 cup Greek yogurt with 1 teaspoon honey and 1/4 teaspoon vanilla bean paste in a small bowl. Refrigerate until ready to serve.

When the apple is done, carefully transfer it to a serving dish and let it cool for 5 minutes.

Serve the warm baked apple with the chilled vanilla yogurt spooned over the top or on the side.