Cinnamon Baked Apples | The Grounded Kitchen

Sometimes the simplest desserts are the ones that feel the most comforting. These cinnamon baked apples need only a handful of everyday ingredients, and the oven does most of the work.The apples soften as they bake, while the brown sugar, butter and cinnamon create a warm, lightly sweet filling. They’re lovely on their own or served warm with a little yoghurt, cream or ice cream.Recipe Details Prep time: 10 minutes Cook time: Approximately 40 minutes Total time: Approximately 50 minutes, plus a 5-minute rest Yield: 4 baked apples, serving 4 Difficulty: Easy Equipment: Small baking dish, small bowl, foil and a small knife or apple corer Dietary: Vegetarian, egg-free and gluten-free as written; contains dairy Ingredients 4 medium apples 2 tablespoons (30 mL) brown sugar, packed 1 teaspoon (5 mL) ground cinnamon 2 tablespoons (30 mL) butter, softened ¼ cup (60 mL) water Instructions1. Prepare the oven and apples Preheat the oven to 375°F (190°C). Wash the apples and remove the cores, stopping short of cutting through the bottom so the filling stays inside. A small knife or apple corer works well; if using a corer, do not push it all the way through. 2. Mix and add the filling In a small bowl, mix the brown sugar, cinnamon and softened butter until combined. Place the apples upright in a small baking dish. Spoon the cinnamon mixture into the hollow centres, dividing it evenly among the apples. 3. Bake covered Pour the water into the bottom of the dish. Cover loosely with foil and bake for 25 minutes. 4. Finish uncovered Remove the foil and bake for another 15 minutes, or until the apples are tender when pierced with a knife and the filling is bubbling. Allow a little longer for larger or firmer apples. If the dish dries out before the apples are tender, carefully add a small splash of hot water. 5. Rest and serve Let the apples rest for 5 minutes before serving. The centres will be very hot. Spoon some of the warm juices from the dish over the apples. Grounded Kitchen Secrets & NotesChoose apples that hold their shape. Firm apples that hold their shape during cooking work best. Honeycrisp, Gala and Fuji are good options. Softer varieties can also be used, but they may collapse more as they bake.Adjust the sweetness. If you prefer a less sweet dessert, reduce the brown sugar to 1 tablespoon (15 mL).Keep the base intact. Leave the bottom of each apple uncut when removing the core. This creates a little pocket for the filling rather than letting it run straight into the dish.Choose similar-sized apples. Apples of a similar size are more likely to finish baking together. Use tenderness, rather than the timer alone, to judge when they are ready.Bake It Now VariationAdd oats if you have them. Mix 2 tablespoons (30 mL) of rolled oats into the cinnamon filling for a little extra texture. It adds just one everyday ingredient and gives the apples a hint of apple-crisp character.If making the oat variation for someone who needs to avoid gluten, use certified gluten-free rolled oats.Storage & Make-AheadRefrigerate leftovers within 2 hours of baking. Store the apples and their juices in a covered container in the refrigerator for up to 4 days.Reheat until hot throughout, spooning a little of the reserved juice over each apple to keep it moist. Add yoghurt, cream or ice cream only when serving.For a simple head start, mix the filling in advance and refrigerate it separately. Let it soften enough to spoon, then core and fill the apples when you are ready to bake.Serving SuggestionsServe warm on their own with the juices from the dish, or add a little plain yoghurt, cream or vanilla ice cream. A small bowl makes it easy to enjoy the soft apple and warm cinnamon juices together.A few apples, a handful of everyday ingredients and something comforting from the oven. That's Bake It Now.

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