Total Time: 1 hour
Yield: 4 servings
4 thick-skinned, large and slightly sweet apples, such as
or Cortland (varieties like McIntosh or
Macoun will burst & split, although will still taste delicious--I speak
from experience!) Rome
2 tsp. ground cinnamon
3 Tbs. dark brown sugar
2 Tbs. softened butter
2 Tbs. finely chopped walnuts (or large pieces, if you prefer)
Pinch of salt
Instructions:1. Preheat oven to 400 degrees. Cut a thin slice from the top of each apple, as well as a small slice from the bottom of each apple, so that it has a flat base. Then core the apples about 3/4 of way down. If you own an apple corer, this can be done very quickly. To core the apples with a paring knife, please read theses simple instructions: http://www.ehow.com/how_6309875_core-apple-baked-apples.html
2. Place apples in a baking dish (8x8 glass Pyrex fits 4 apples perfectly), filled with 1/2 inch of water; set aside.
3. In a small bowl, stir together cinnamon, brown sugar, softened butter, walnuts and salt. Spoon 1/4 of the mixture into each apple.
4. Bake for 45-50 minutes, until apples are tender. Drizzle pan juices over tops of the apples and serve. Your home will smell delightful!