Single Serving Baked Apple
- 1 apple, preferably a variety meant for use in pies and baking, like MacIntosh - a round apple is a better choice than one with a small bottom
- brown sugar (though white sugar, maple syrup, honey, or other sweetener of choice may be used)
- spices - usually I use cinnamon, nutmeg and cloves
- pat of butter
- 1 tablespoon of water
Begin by coring the apple. In the illustrations I’m using a Royal Gala apple and coring it with a melon baller. Not a great choice of apple, as the bottom is too pointed and it kept falling on its side while cooking. Also it’s fairly tough skinned. Note that peeling a small distance around the hole will make eating the finished apple easier, a step I skipped this time.
Because the melon baller makes such a large hole in removing the core, I stuffed the apple with some oatmeal and raisins. Other things that can be used include other dried or fresh fruit (peaches, apricots, cherries, cranberries, banana, etc.) or even nuts (walnuts, pecans, etc.). When I was younger and had a really sweet tooth (and usually a much smaller coring hole) I’d have stuffed it entirely with brown sugar. Optionally you can also put a little lemon juice or rum inside the apple for more flavour.
Spices (a pinch of each - large pinch of the cinnamon) were sprinkled in over the stuffing, then the top of the hole filled with a little brown sugar and a pat of butter. The tablespoon of water goes into the bowl.
Microwave on high, 5-10 minutes (until soft). Let cool slightly. If you like you can pour a little cream into it, or have it with ice cream.