How is it October 1? Oh my goodness, September just flew by, didn’t it? I love October, though. It’s one of my favorite months! Some of my favorite things about this month are football, acorn squash cooked with bacon, chili on the stove, the smell of wet leaves, hiking, and this dish: baked apples. My mom and grandma frequently served baked apples as a side dish in the fall. I remember coming home late from school a lot of days because of after-school commitments, and my mom would’ve saved dinner for me. Dark outside, kinda cold, tired and famished, there was nothing better than that Saran-wrapped dinner–except if it had baked apples on it. Like love on a plate.
Like a lot of the recipes in my family, they’re more method than measuring. Hope you’re OK with that. If not, well, take a walk on the wild side. It’s liberating! And you can’t really mess these up.
3 or 4 large apples (or a few more if they’re dinky)
Peel, then halve each apple. Cut out the core and place the apple halves hollow-side up in a pie plate.
Put a smidgen of butter in each hollow.
Sprinkle liberally with cinnamon and sugar. (I took a picture to show how “liberal” I was.)
Mix about a tsp. of cornstarch and 1/4 c. water together and pour over the apples so that the liquid covers the bottom of the pie plate.
Bake at 350 for about an hour or until the apples are soft. Check occasionally to make sure there is still enough liquid on the bottom and that the apples aren’t drying out. I usually need to spoon the thickened juices from the bottom of the pie plate over top of the apples a few times during the baking process, and sometimes I even need to add a bit more water.
Enjoy as a side dish to a warm, fall meal, or chop up for your morning oatmeal.