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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

Brown Sugar Baked Apples Add to ...

I enjoy taking time to make dessert for a special occasion. The work is relaxing and the reward always worth it. But, let’s face it, when time-crunched you still want the reward, just faster. One of my favourite dishes is French Tarte Tatin, with its flaky pastry and slowly caramelized apples. This baked-apple recipe delivers the same sweet and sour warmth but prep time is minimal. Using apples such as Cortland or Pink Lady, which hold their shape and texture when cooked, you’ll have a melt-in-your-mouth dessert in the blink of an eye. Make extra: You won’t be able resist a portion right out of the oven.

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1 apple

1/8 teaspoon cinnamon

1 tablespoon plus 1 teaspoon brown sugar

1/2 teaspoon butter


Prepare 1 apple per person. Preheat your oven to 400 F. Core and halve your apple but do not peel. Cut into very thin slices (as thin as you can). Pile the slices on a sheet of aluminum foil large enough to completely wrap the apple without juices leaking out when baking. Sprinkle the apple cinnamon and brown sugar, and add butter. Fold the foil up around the apple to contain it and twist to seal at the top. Place on a parchment-lined cookie sheet and bake for 30 minutes or till tender and caramelized. Serve warm with whipped cream or ice cream.

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