Easy Baked Apples
4 large Apples (tart cooking types like Granny Smith or Rome)
4 tbsp. Brown Sugar, packed
4 tsp. Unsalted Butter, room temperature
1 tsp. Ground Cinnamon (plus more to sprinkle)
Core apples but leave in the bottom (see note). You may want to peel top half of apple or just around the center (helps prevent splitting) or not. Place apples in a glass baking dish (ungreased). Spoon sugar into apples first followed by the butter and then the cinnamon. Add water to dish to just cover bottom. Sprinkle a little more cinnamon over apples and place in a pre-heated 375 degree oven for 45 minutes (give or take 15 minutes depending on size and type of apple). Apples should be fork tender when tested. You can baste apples during and after baking with juices in dish.
Note: You can use a knife or a melon baller to core the apples. Be careful not to cut all the way through to bottom. You want the apples to hold the seasoning mixture throughout the baking and serving process. You also want to make the cavity big enough to hold the sugar, butter and cinnamon.
Ideas for Future Efforts____________________________________________