Recipe by Bev
A simple and homey dessert that is always satisfying as well as guilt-free. In Belgium, a baked apple is a traditional accompaniment to many pork and game dishes. But if you feel extravagant, you can transform the simple baked apples into a special dessert by serving them with Creme Anglaise (see recipe I posted). From Everybody Eats Well in Belgium.
Top Review by Miss Annie
Wow! Who would ever think that such a simple recipe could be so tasty? The flavors are fabulous. I added the raisins (soaked in dark rum), and the nuts, which gave texture and a little more complexity. I used McIntosh apples (my favorite) and they held their firmness very well. While they were still warm we used a little Fat Free Half & Half on them, which is an old Southern way of eating a lot of desserts. Fantastic! Definately a repeat dessert. Bev, you came through for me again! James and I thank you! :-)
- 4 firm apples (such as Mutsu, McIntosh, or Granny Smith)
- 4 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 1 pinch ground cinnamon or 1 pinch ginger (optional)
Directions See How It's Made
- Preheat oven to 400.
- Butter a gratin dish just large enough to hold the apples.
- Using a sharp knife or an apple corer, core each apple without cutting all the way through to the bottom.
- Arrange the apples in the buttered gratin dish and fill each one with 1 TBS sugar and 1 TBS butter.
- Sprinkle with cinnamon if using.
- Add a little water, to make a thin layer, to the bottom of the dish.
- Bake until the apples are soft but still hold their shape, 30-35 minutes.
- Serve warm or lukewarm.
- Variations:* Soak 2 TBS raisins or surrants in 2 TBS dark rum or Cognace.
- Spoon these into the apples along with the sugar and butter before baking.
- *Chop a small handful of unsalted nuts and add to the butter and sugar filling.