Ingredients
- baking apples, preferably Fuji or Gal a
- 1/2 cup(packed) dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 tablespoon sunsalted butter, cut into small chunks
- 1/2 cup sapple cider or apple juice
- tablespoon sbrandy or bourbon, optional
- tablespoon sfresh lemon juice, from 1 lemon
- Vanilla ice cream, for serving (optional)
- Caramel sauce, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Using the smaller side of a melon baller or a sharp edged measuring teaspoon, core the apples, leaving the bottom ½ inch (1.3 cm) of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.)
- In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.
- Place the apples in a 2 to 2.5 qt (2 L) baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter.
- In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch (2.5 cm) up the sides of the baking dish. Add more cider if necessary.
- Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired.
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