Baked apples
Baked apples are what happens when dessert is cozy instead of complicated. You take whole apples, core them, and let the oven do most of the work, baking them until they slump slightly and turn soft, fragrant, and spoonable.
You can keep them ultra-simple: just apples, a splash of water, maybe a little cinnamon. Or dress them up with an optional nutty filling, chopped walnuts or pecans mixed with a bit of honey or maple syrup, tucked into the center so it melts into a gooey, toasty pocket as they bake.
Ingredients
Instructions
Heat oven to 350°F (175°C).
Core each apple, leaving the bottom intact like a little cup.
In a small bowl, mix filling, maple syrup and cinnamon, if using, until sticky.
Place apples in a small baking dish. Stuff nut mixture into each core. Dot with a bit of butter on top if using.
Pour 2-4 tablespoons of water into bottom of dish.
Bake until apples are tender but not collapsed, 20–35 minutes, depending on the type of apple and size.
Serve warm, spooning some of the syrupy juices over the top.
Notes
The filling can be chopped nuts, any kind, raisins, dried cranberries, blueberries or a mix of it all.
The result is a dessert that feels old-fashioned in the best way: warm, gently sweet, and light enough to enjoy after a big meal. But it´s also the kind of thing you can throw together on a weeknight with almost no effort.
The result is a dessert that feels old-fashioned in the best way: warm, gently sweet, and light enough to enjoy after a big meal.
Variations
For adults, add a bit of brandy or rum. You can substitute the water with apple cider or mulled wine.
Source
Food in U.S.A.
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