This old fashioned fall treat is perfect after dinner or at brunch!
- 4 medium/large baking apples (like Granny Smith)
- 1/2 stick (1/4 cup) salted butter, softened
- 1/2 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- pinch of kosher salt
- 1/4 cup chopped pecans
- Preheat oven to 375 F. Core the apples, but leave the bottoms in tact (I find it easiest to cut the top part out with a small, sharp paring knife and then scoop the rest out with a small cookie scoop or melon baller.) Place in an 8×8″ baking dish and set aside.
- Combine softened butter, brown sugar, cinnamon, ginger, salt, and chopped pecans in a small bowl. Stuff the butter mixture into the cored apples. Cover the bottom of the pan with water and bake for 45-60 minutes or until the apples are soft and the filling is caramel-y. Serve immediately (you can serve with ice cream or cream/milk poured on top if you’d like.)