- 4 large Baking Apples
- (Recommend Granny Smith, Cortland, or Winesap)
- 1/2 cup Water
- 1/2 cup Apple Juice
- 1 tsp. Cinnamon
- 1 tablespoon Granulated Sugar
- 4 tsp. Butter or Margarine
Wash apples and core from stem end to within 1/2 inch from the bottom of the apple. With a vegetable peeler, remove skin from top half of apple, working your way around the apple, rather than up-and-down.
For standard oven preparation:
Pre-heat oven to 350-F degrees. Place apples, peeled end up, in an 8-inch-square oven-proof baking dish. Add water and apple juice. Evenly distribute one-quarter of the cinnamon, sugar, and butter into the core of each apple. Cover loosely with aluminum foil and bake 45 to 50 minutes or until tender, making sure to baste the apples occasionally with the sizzling apple and water mixtures. Remove from oven and baste one final time. Serve warm or chilled. Refrigerate, covered, to store.
For microwave oven preparation:
Place prepared apples in a microwave-safe cooking dish. Use only half the water and apple juice. Evenly distribute one-quarter of the cinnamon, sugar, and butter into the core of each apple. Cover apples with plastic wrap, making sure to leave a vent on one corner of the wrapped dish. Microwave on high setting until apples are tender, approximately 10 to 14 minutes. Serve and store as above.
Before baking or microwaving the apples, fill the cavity where the core used to be with one or more of the following: crushed or chunked pineapple, ripe banana slices, pureed sweet potatoes, shredded carrots, whole blueberries or raspberries, sliced strawberries, peanut butter, a mixture of honey, chopped walnuts, and raisins, or even chocolate chips, and continue to prepare as directed. Finish your presentation with a dollop of freshly whipped cream or a scoop of vanilla or cinnamon ice cream.