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Fresh apples are a plenty at this time of the year and baking an apple can make a very luxurious dessert. I’ve baked apples for years but with a refrigerator drawer full of apples I decided to Google a new recipe for this old favorite. Wow! I am so glad that I did.
Who says you can’t teach an old dog new tricks? I landed on the Food Network site and a recipe by Paula Deen. First thing I read from her recipe said, “Core apples, making sure not to puncture the bottom of the apples so that the juices will remain.” I always cut the apple core all the way through and then was dissatisfied as all the goodies and juice would run all the way through. Duh, how come I didn’t think of this?
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup brown sugar
- 6 same-size Granny Smith apples
- 2 tablespoons butter, cut into 6 teaspoon-size pieces
- 1 cup apple juice
- Preheat oven to 325 degrees F.
- Combine cinnamon, nutmeg, and brown sugar in a small bowl. Set aside.
- Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from ½-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture.
- Top each apple with a teaspoon of butter.
- Place apples in casserole dish and pour apple juice around them.
- Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour.
- Remove from heat and serve.
- Optional garnish: whipped cream, ice cream, or mint leaf.
Adapted from recipe from Paula Deen: