Cinnamon Baked Apples,

Baked Apple Recipe

This baked apple recipe has a crispy-crust option, combining cinnamon with the other irresistible force, crunch.

And oooh, the aroma. It's a known fact: no one is immune to the smell of Cinnamon Apples baking. With their nutty, gooey center, they're irresistible alone or smothered in sweet cream or ice cream.

Great dessert or brunch menu idea with generous servings.

Cinnamon Baked Apples

6 large apples:

    Gala, Granny Smith, Rome Beauty, or Golden Delicious are good

1/4 cup sugar or brown sugar
1 1/2 teaspoons cinnamon
1 cup walnuts or pecans, chopped
1 cup heavy cream, or more

With a thin paring knife or vegetable peeler, core the apples to within 1/4 inch of the bottoms.

Cut a thin slice from the bottom of each apple, leveling it so that it sits flat. Be careful not to cut into the cavity, so the filling doesn't fall through.

Place the apples in a Pyrex-type baking dish, evenly spaced, not touching.

Loosely fill each apple center with chopped nuts. Combine the sugar and cinnamon and, again, fill the apple centers, letting the sugar mixture sift through the nuts. Top each apple with a pat of butter, pressing it into the cavity slightly.

Fill the baking dish with 1/4-inch of water. Bake at 350° for 30-40 minutes, or until tender but not mushy.

Serve warm with cream or, if you prefer, vanilla ice cream. The Cinnamon Baked Apple recipe makes 6 large servings which can be halved, if you can get away with that, then topped with cream or filled with ice cream.


Crispy-Crust Baked Apples

You will need an extra 1/4 cup of heavy cream and 3/4 cup of sugar to create the crust.

After the apples are cored, brush them, one at a time, with cream and roll the apples in sugar placed in a small, shallow bowl. Fill and bake as above.

Brunch Menu with the Cinnamon Baked Apple Recipe

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