Baked apples are so freaking good. This is not a particularly new revelation. Rather, it is a revelation that is good to re-experience when one has a surplus of apples and a desire to turn some of them into sugar. How convenient and exciting for me, that I had apples of multiple varieties!
I decided to bake a red delicious and some variety of greenish apple, one each for Drew and I. So I preheated the oven to 360 and hacked holes in the middle of these guys, removing their core. Since I keep butter in the fridge, I microwaved a chunk (about 2 tbsp or so) until soft-ish. I then dumped in a glob of brown sugar, a chunk of cinnamon, and a bit of white sugar for good measure, mixing it all up. My apologies for the fact that “glob”, “chunk”, and “bit” are not very specific. It’s more of a “guesstimate based on what will mix well with 2 tbsp of sugar and can fit inside two apples” kind of thing. Oh, and walnuts. I crushed them up a bit, adding them to the mix, and then stuffed the entire mix inside the two apples, placing them in a pyrex dish.
It’s like the apple grew chunky brown hair! I added a bit of water to the bottom of the pan, for moisture. Next, they baked for about 40 minutes. Took them out, and they’d grown decidedly darker in color:
I cut each in half, so Drew and I could each have half of both types of apple. I liked the greenish apple better, as tangy apples always seem to work better overall when used in sugary circumstances, be they baking or covering with caramel. The apples were still a bit firm, but soft enough to be quite satisfying. Still, next time I might give them 10 more minutes.
What they really needed, though, was a giant glob of vanilla ice cream to top them off! Oh, my lack of foresight. Maybe next time!