My Mom was not what you would call a baker per se. The fact is, I don’t think she liked sweet things very much. But every once in and while she would bake some apples for my little brother and I. They were wonderful right out of the oven, still so hot you could burn your mouth. She always served them with some fresh vanilla ice cream in a bowl Yum! Nothing but love! My recipe is a little different and maybe even just a little “mo betta” because this one creates its own caramel sauce! Aw, Shucks!
This will work with about any fresh juicy apple you choose.
5 large baking apples
6 Tbs(1/2 stick + 2 Tbs) butter, softened
3/4 cup brown sugar (if using Splenda Brown Sugar, use about half this amount)
1 tsp cinnamon
2 Tbs Syrup – Karo Dark, Maple or Honey
1 cup chopped pecans (or walnuts if you must!)
pinch of salt
2 Tbs Cornstarch
3/4 cup water
Ice Cream or Whipped Cream for topping
- Prepare ingredients prior to starting.
- Preheat the oven to 350 degrees F.
- Wash and cut the apples in half from top to bottom. Remove the core and seeds and place them close together in a baking dish. If you are doing this ahead of time, brush lemon juice on the exposed parts of the apple to keep it from browning.
- Combine the butter, brown sugar, cinnamon salt, syrup, and pecans in a bowl. Using a small ice cream scoop, place 1 heaping scoop on each apple half
- Mix the cornstarch into the water and add to the baking dish under the apples (cover the bottom). Cover the dish with foil and bake for 20 minutes. Remove foil and back for another 20 minutes uncovered. Bake until the apples are tender but not too soft and the filling is browned, Too soft is better than too hard but just right is just right.
- The melting butter, sugar, etc. will create a caramel-like syrup in the bottom of the baking pan. If it is too thick add some water, if it is too thin, remove the apples and return to the oven until you get the consistency you like.
Serve immediately with ice cream or whipped cream. Be sure to drizzle the sauce over the top.