It must be autumn. The variety of apples is amazing. My neighbor brought me some King Apples yesterday. I’ve not seen those since I lived in Portland. It’s funny how some apples can’t be shipped and are only passed on with a secret coded hand shake. I will be making Apple Crisp with part of the box, but I decided to try making Baked Apples with some.
Unfortunately, they did not photograph as well as I would have liked. The problem is, they photographed as they looked. What is it with me and brown food? This is a recipe from Grandma O’s recipe box. If she finagled the recipe just right, she could eat one, even with her diabetes. Of course, she needed to use Saccharin. This was the 50’s before cancer was a big deal.
4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
1/2 cup oatmeal
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
- Preheat the oven to 375 degrees F.
- Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
- Combine the butter, brown sugar, cinnamon and in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
- Fill a 2-quart baking dish with enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.