Baked Apples
Ingredients
- 6 baking apples, preferably Fuji or Gala
- ½ cup (packed) dark brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1½ tablespoons unsalted butter, cut into small chunks
- 1½ cups apple cider or apple juice
- 2 tablespoons brandy or bourbon, optional
- 2 tablespoons fresh lemon juice, from 1 lemon
- Vanilla ice cream, for serving (optional)
- Caramel sauce, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch (1.3 cm) of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.)
- In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.
- Place the apples in a 2 to 2.5-qt (2 L) baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter.
- In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch (2.5 cm) up the sides of the baking dish. Add more cider if necessary.
- Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.