Recipe by Justin Chapple
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- Makes 8 applesServings
- 4 apples, halved and cored
- 2 tbsp. melted butter
- 4 tsp. sugar
- Vanilla ice cream, caramel sauce, toasted pecans, whipped cream, and maraschino cherries, for topping
Preheat the oven to 350°. Using a small sharp knife, score the cut sides of the apples in a crosshatch pattern. Arrange the apples in a muffin tin, cut-sides up. Brush with the butter; sprinkle with the sugar. Bake until tender, 25 to 30 minutes. Let cool for 5 minutes, then top with the ice cream, sauce, nuts, whipped cream, and cherries.