Baker, Baker

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Rated 5 stars out of 5
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4 servings
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Ingredients

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

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Newest Ratings and Reviews

Read all 7 reviews

  • on August 27, 2009

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    I have made these several times and they have always been a big hit. My 13 year old nephew wanted these for his birthday instead of cake! How could I say No? When I make them just for us, I make the whole topping recipe and use what I need for just 2 apples and freeze the rest for the next time. And the stuff that falls over the top of the apples and cooks in the bottom of the pie pan... Save it for topping on ice cream the next day! This is recipe is staying in my recipe box forever!

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  • on May 03, 2008

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    I've made this a few times for my boyfriend and it always goes over well. Add some dulce de leche ice cream and you are set.

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  • on February 18, 2007

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    this dish is always a hit. I like doing this with big braeburn apples - really tasty.

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