• 6 medium sized apples (Braeburn, Honeycrisp and Jonathan work very well)
  • 6 Tablespoons cinnamon sugar (1 cup sugar mixed with 1 teaspoon cinnamon)
  • 1 cup apple cider or unfiltered apple juice
  • ½ split vanilla bean, optional

Preheat oven to 350 degrees.

  1. To prepare the apple for the oven, core using a melon baller. Remove all of the seeds but do not go through the bottom of the apple. Cut a small ring of skin off the top to help keep the apples from splitting while they bake.
  2. Place apples in glass or ceramic baking dish just large enough to hold them without touching. Fill each apple cavity with 1 Tablespoon of cinnamon sugar. Pour apple cider into pan around apples and add additional water to come ⅓ of the way up the sides of the apples. Add vanilla bean to the pan, if using.
  3. Bake apples 30-45 minutes, until tender and liquid has reduced into a thin syrup. Baking times will vary depending on the apple variety and the type of oven. Serve warm as is or topped with a dollop of yogurt, whipped cream or creme fraiche.
Apples prepared and ready for baking
Apples prepared and ready for baking