Baked Apples with Brown Sugar Topping
Make in any amount
I guess every family has a recipe for baked apples, at least in Pennsylvania Dutch apple country. This one came from my mother, and it is probably the same as my grandmother made many years ago. It is a simple and delicious dessert for a busy weeknight or a special occasion. See the instructions for suggested amounts of ingredients per apple, then use more or less to suit your tastes.
- Large, tart baking apples, preferably red-skinned for color
- Butter, preferably unsalted, room temperature
- Granulated sugar
- Ground cinnamon
- 1 cup water
- Dark or light brown sugar
Preheat oven to 400° F. Rinse the apples. Remove cores. Peel off one strip of skin around the top of each. Fill the center of each apple with 1/2 teaspoon butter. Mix together 1 teaspoon sugar and 1/8 teaspoon cinnamon and sprinkle over the butter. Place the apples in a shallow broiler-proof baking dish. Pour water over the apples. Bake for 45 minutes to 1 hour or until apples are tender and nicely glazed, basting frequently with the pan juices. Remove the baking dish from the oven. Pat a mixture of about 2 teaspoons butter and 1/2 teaspoon brown sugar on the top of each apple. Place under the broiler until the mixture bubbles. Let cool slightly. Serve warm as is or, if desired, with vanilla ice cream, milk or cream.