Cool Fall day. Sunday. Time in my kitchen. Love those kind of days. For our Sunday gathering, I made a Green Tea Cheesecake, Mekitsa, Dill Potato Salad, tomato sauce, fried up for some breaded chicken to make chicken parmesan, opened that box of spaghetti (did you know spaghetti fits just right in a 12″ frying pan. I boil the water in a frying pan and make my spaghetti that way. No broken pieces that way!) and of course, baked apples. (I found the baked apple recipe here.)
4 medium apples (I used Honey Crisp)
1/4 cup brown sugar
1/4 cup oatmeal
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
1 Tablespoon butter, cut into 4 cubes
1 cup hot water
- Preheat oven to 375 degrees. Put rack in lowest position.
- Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. I used a melon baller. You could use an apple corer or a paring knife to hollow out the apple.
- Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves in a bowl. Divide this mixture between the apples, pack firmly into the hollowed space.
- Arrange the apples in an 8×8 baking dish (the apples fit perfectly!) and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
- Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
- You can eat as is or serve with ice cream or whipped cream. YUM!!