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4 large unpeeled tart cooking apples (Rome, Granny-Smith, Greening)
2 to 4 tablespoons granulated or packed brown sugar
4 teaspoons butter or stick margarine
1/2 teaspoon ground cinnamon
1. Heat oven to 375°.
2. Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin around middle of each apple, or peel upper half of each to prevent splitting. Place apples in ungreased baking dish.
3. Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
4. Bake 30 to 40 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.
Note: Spreads with at least 65% vegetable oil can be used.
Microwaving Baked Apples
You can make baked apples in minutes in your microwave oven. Just prepare the apples as directed, and place each one in a 10-ounce custard cup or individual microwavable casserole. Do not add water to the cups. Microwave uncovered on High 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with a fork.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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