Old-Fashioned Baked Apple
A Common Man classic! Incredibly simple and delicious, this well-loved dessert is an homage to our beloved fresh-picked New Hampshire apple.
Equipment
- apple corer
Ingredients
- 4 apples (choose a firm variety, such as Granny Smith, Honeycrisp or Pink Lady)
- ½ cup granulated sugar
- 2 tbsp cinnamon
- 4 tbsp butter
Instructions
- Preheat oven to 375°F.
- Core the apples with an apple corer or a sharp paring knife. Peel the apples halfway down from the top.
- Using your fingers, butter the bottom half of the apple (the skin-on portion).
- Mix the cinnamon and sugar together in a bowl. Roll each apple in the cinnamon-sugar mixture and set in a tight-fitting baking dish.
- Place a tablespoon of butter on top of each apple.
- Bake for 25-30 minutes, until the apples are deep golden and soft enough to gently pierce with a sharp knife. The juices should be syrupy at the bottom of the dish.
- Serve warm with vanilla ice cream and an extra sprinkle of cinnamon-sugar.
Chef Tips!
Depending on the size of the apples you choose, the cooking time will vary. If you like your baked apples on the firmer side, check after 20 minutes. If you prefer a mushier baked apple, bake for an additional 5-10 minutes.
If you are using traditional apple baker pottery bowls (as pictured), set the prepared apples in each bowl and place the bowls on a single baking sheet to transfer to the oven.