Baked Cinnamon Apples the Editors of Publications International, Ltd.
Baked Cinnamon Apples
Makes 6 servings
|4||large Granny Smith or Rome Beauty apples|
|4||sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1/3||cup brown sugar, packed|
|1/4||cup dried cranberries|
|1/2||teaspoon ground cinnamon|
|2||tablespoons butter, cut into 4 pieces|
|Vanilla ice cream|
- Preheat oven to 450°F. Core apples. Using paring knife, trim off 1/2-inch strip around top of each apple. Place each apple in center of foil sheet.
- Mix brown sugar, cranberries and cinnamon in small bowl. Fill apples with sugar mixture, sprinkling any excess around pared rim. Place 1 piece butter on sugar mixture; press gently.
- Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
- Bake 20 minutes. Remove from oven. Carefully open foil packets; shape foil around apples. Bake 10 minutes more or until apples are tender. Remove from oven. Transfer apples to bowls; spoon remaining liquid over apples. Serve warm apples with ice cream.
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