Baked Apples

Our crisper is still gloriously filled with apples varietals from late fall CSA deliveries.  I love that these little guys last so long. Months, in fact, if stored in the crisper with a moist towel on top.

While I love a good tart and never turn down a crisp, in the spirit of simple and slow eating, I wanted to share a recipe that all but keeps the apple in tact. Truthfully, a recipe is barely needed to bake apples. Core, stuff, butter and bake... So perhaps use this as a launching pad for your own masterpiece. When company is over, as it was above, I add a dollop of ice cream.

Baked Apples
Ingredients
For every apple you will bake:

• 1/2 tablespoon of unsalted butter
• 1 teaspoon of chopped pecans or walnuts
• 1 teaspoon of honey or maple syrup
• 1 dash of nutmeg
• 1 dash of cinnamon
• 1 dash of cloves
• Water

Directions

• Preheat the oven to 350 degrees
• Carefully core the apples 3/4th of the way, leaving the bottom in tact. I use a paring knife in a circular motion, then scoop with a narrow spoon
• Mix the nuts, honey and spices in a bowl and then scoop into each cored apple and top with a butter pad
• Arrange the apples in a baking dish and full with 1 inch of water
• Bake for 40 - 50 minutes, until tender