Baked Apples
 Cozy and easy, baked apples are the perfect sweet dessert for a chilly night. Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for a little extra goodness. Ingredients 6 baking apples, preferably Fuji or Gala ½ cup (packed) dark brown sugar ¾ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon salt 1½ tablespoons unsalted butter, cut into small chunks 1½ cups apple cider or apple juice 2 tablespoons brandy or bourbon (optional) 2 tablespoons fresh lemon juice, from 1 lemon Vanilla ice cream, for serving (optional) Caramel sauce, for serving (optional) 6 baking apples, preferably Fuji or Gala ½ cup (packed) dark brown sugar ¾ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon salt 1½ tablespoons unsalted butter, cut into small chunks 1½ cups apple cider or apple juice 2 tablespoons brandy or bourbon (optional) 2 tablespoons fresh lemon juice, from 1 lemon Vanilla ice cream, for serving (optional) Caramel sauce, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.) In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter. In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary. Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired. Preheat the oven to 350°F and set an oven rack in the middle position. Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.) In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter. In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary. Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired. Nutrition Information Powered by Serving size: 1 apple Calories: 227 Fat: 3 g Saturated fat: 2 g Carbohydrates: 50 g Sugar: 41 g Fiber: 4 g Protein: 1 g Sodium: 57 g Cholesterol: 8 mg Serving size: 1 apple Calories: 227 Fat: 3 g Saturated fat: 2 g Carbohydrates: 50 g Sugar: 41 g Fiber: 4 g Protein: 1 g Sodium: 57 g Cholesterol: 8 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.