As kids, we always preferred cooked apples to raw, and so especially on those days when she was serving a soup or entrée less popular with the kids, she made sure to motivate us with this dessert, which seemed much more luxurious than it was.
2 apples (Cortland, Golden Delicious or Rome Beauty), medium size
2 teaspoons butter
2 teaspoons sugar mixed with ¼ teaspoon ground cinnamon
2 tablespoons chopped walnuts
2 tablespoons water
Yield: 4 Servings
Toast the walnuts by placing them on a toaster baking sheet and toast them (250° F) about five minutes until they are fragrant. Set aside. Wash and core the apples. Place them in a baking dish. Combine the butter, cinnamon/sugar mixture and walnuts. Fill the cavity of each apple with the mixture, dividing it evenly among the two apples. Pour the water into the bottom of the baking dish. Bake at 375°F for 30 minutes. Serve warm.