Skip to main content

Baked Apples

I have no idea why I've never made baked apples before.  It's essentially apple pie filling without the hassle.  And while I love crust, when you skip the butter and flour-laden layer, you get to eat more ice cream.  You can even eat this for breakfast.

One of the things I like about this recipe is that the measurements are very loose guidelines.  Pretty much just sprinkle however much you like of each ingredient over the apples and toss it all together.

Baked Apples
inspired by Joy the Baker

4 large or 8 small (or however many you have) apples, peeled and sliced
Lemon juice (I used half a lemon)
Brown sugar
Cinnamon
1 Teaspoon cornstarch
Pinch Allspice
Pinch Nutmeg
Pinch Salt
2 Tablespoons butter, cut into pieces

In a baking dish, combine apples, lemon juice, brown sugar, cinnamon, cornstarch, allspice and salt.  Mix well.
Dot with butter.
Bake at 400 degrees for 25-30 minutes.
Remove from oven and cover with foil. (I found my apples looked a little dry after baking, so this steamed them and concentrated the juices.
Serve as you would apple pie.  In my case, that means with a lot of vanilla ice cream. 


Labels:

Comments

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more