BAKED APPLES

These simple Baked Apples are a heavenly solid fall dessert. Fresh new apples loaded down with a cinnamon sugar, walnut blend and prepared until warm and delicate. Present with a scoop of vanilla frozen yogurt.

Yippee for apple season! I have such a significant number of most loved apple formula this season, It would be difficult to pick a top choice! Top contenders are my Grandma's apple cake, and the most well known apple fresh.

What I cherish about prepared apples is despite everything you get the sweet tooth fix, without the majority of the additional calories. My affection for this solid treat originates from my Mom. At whatever point we had a major sweet tooth, however didn't need a substantial treat she would make prepared apples.

They take all of 5 minutes to get ready and the final product is sweet, delicate apples with a scrumptious sweet filling. I want to top mine with low fat vanilla frozen yogurt and a little shower of my most loved hand crafted caramel sauce. It's flawlessness.

Also try our recipe : PUMPKIN COOKIES WITH CARAMEL FROSTING

Ingredients :

• 4 good-quality apples (I like to use red apples, but baking apples, such as Granny Smith, work great to!)
• 1/4 cup chopped walnuts or pecans
• 1/4 cup light brown sugar , packed
• 2 Tablespoons butter , room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 cup water
• Ice cream , for topping, optional

Instructions :

1. Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go. 
2. Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples. 
3. Add 1/4 cup of water to a baking dish and place apples on top.
4. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes. 
5. Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.

Source : bit.ly/2GnCmtP

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