I walked out of work the other day and the trees in the parking lot had started to turn into the reds and oranges of fall. The wind carried with it the smell of burning leave and chill: almost a sweet smell I can pick out starting in mid-September. Except it is August; the dog days of summer. What I remember from my childhood as the hottest month of the year. It is supposed to be the last hoorah of backyard BBQ’s and drive-in movies.
However, fall is coming early this year, and I can’t complain because it’s my favorite time of the year. I was inspired by the smells and sights to make Baked Apples as dessert. It’s a healthier way to enjoy the tastes of an apple pie without the fat. So here is recipe number 2 of The Chef Challenge:
- 3 apples
- ½ brown sugar
- 2 teaspoon of cinnamon
- 2 tablespoons of butter
- Hot water
- Drizzle of honey about a tablespoon
The Creation of a Baked Apple
- Wash and core 3 apples of your choosing. I used granny smith since that’s what is typically used in apple pie and I’d like to think of this a crustless apple pie.
- Preheat the oven to 350.
- In a bowl mix brown sugar, 1 tablespoon of butter and cinnamon together.
- Fill the cored apples with the sugar mixture and drizzle the honey over.
- Place apples in an oven safe dish with a lid.
- Pour hot water into the bottom of the dish until it comes half way up the apples.
- Place in the oven for 45 minutes and enjoy the delicious feeling of apple pie.