Makes: 4 servings
Time: 1 hour
Simple and elegant, especially considering it’s almost no work. It’s a no-brainer for anyone following a special diet too; nothing here but fruit and sugar (which you can omit), although crème fraîche or yogurt are nice accompaniments. For more indulgent options, try one of the variations that follow. This recipe is also lovely with Bosc pears.
1. Heat the oven to 350°F. With an apple corer or sharp paring knife, carefully core each apple from the stem end down, leaving about 1 inch of core intact at the bottom. If you don’t have an apple corer, a melon baller, grapefruit spoon, or small metal spoon is useful for scooping out the tough core. Peel the top half of each apple and put them in a baking dish with about ½ inch of your liquid on the bottom.
2. If you’re using sugar, put about 1 teaspoon in the cavity of each apple and sprinkle another teaspoon or so on top. If you are using spices, dust them over the apples.
3. Bake the apples, stem side up and uncovered, for about 1 hour, until very tender. If the apples look like they are drying out after the first 30 minutes, tent with foil for the rest of the cooking and baste them with the cooking liquid a couple of times. Cool and serve warm or at room temperature or refrigerate for up to a few days (it’s best to bring the apples back to room temperature before serving).
BUTTERY-BAKED APPLES Richer, of course: Cream the sugar or spices with 2 tablespoons butter before adding it.
MAPLE OR HONEY BAKED APPLES Better: Substitute maple syrup or honey for the sugar.
JAM-FILLED BAKED APPLES Pick a flavor to complement apple, like quince or apricot: Fill the apple cavities with jam about 10 minutes before the end of baking.
CRUMBLE-STUFFED BAKED APPLES Like Apple Crisp but even less work: Fill the cavities of the apples with Crumb Topping. They’re also wonderful filled with Coconut Crumb Topping or Nut Crumb Topping made with hazelnuts.
APPLES BAKED IN CRUST Sometimes called apple dumplings: Make ½ recipe Flaky Piecrust. Cut the dough into 4 circles large enough to cover each apple. Encase the apples in the dough, pinching to seal the edges at the top. Brush each crust with a bit of cream or egg wash. Bake as directed until the crust is golden brown; if the crust darkens too quickly, tent the apples loosely with foil.
CHEESE-STUFFED BAKED APPLES Savory: Skip the sugar and fill the apple cavities with grated cheddar or crumbled blue cheese before baking.