Reviewed: Oct. 28, 2009

My Aunt used to make these every time I came to visit. I still make these and that has been 50+ years. An old standby, and still as good. Use Granny Smiths for holding the shape and contrast between sweet and hot.

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cactusflower

Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA

Living In: Ashland, Virginia, USA

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Reviewed: Oct. 22, 2009

I can't believe this recipe is here!!! My Grand Mother used to make these all the time. She did add the butter and I would just gobble them up! Thank you so much for reminding me of an old favorite!!!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: Oct. 21, 2009

They were pretty good. The kids loved them. For some reason my apples kind of turned inside out during cooking...

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Saintcooks

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jul. 29, 2009

Very tasty version of baked apples. My grandmother has made them this way as long as I can remember. :)

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QuirkyPirate

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Burbank, California, USA

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Reviewed: Jul. 17, 2009

This is a great recipe. It's very simple to make. My grandmother used to make these for me when I was a kid and now I make them. They go great served with vanilla ice cream.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

Nice recipe, I also added about 1/4C. of raisins, it adds a little more flavor. I also placed a dab of butter on the brown sugar mixture before placing the top of apple back on. I covered with tin foil for first 20 minutes then removed tin foil for the rest of baking time.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Oct. 25, 2008

Really good flavor! I liked the red hots and would add them again but I was disappointed that they didn't melt and make a nice cinnamon syrup like I thought they would. They did soften and were chewy though, which was still tasty. I'll make these again probably next fall :)

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

Excellent recipe. For a colorful christmas side dish I place the apples on bright green lettuce leaves and fill the core center with crushed drained pineapple. Everyone raves over them.

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Jeannette

Cooking Level: Expert

Home Town: Douglas, Alaska, USA

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Reviewed: Sep. 9, 2008

Awesome! These were soooo good. I used Jonamacs and these tasted just like my favorite treat(cinnamon candy apples) from the state fair. The idea to leave the bottom when coring was great as it kept everything where it was supposed to be. Even if you don't like red hots you really should try them because they totally make these special. AND they are fat free. :)

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lulum

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Reviewed: Nov. 11, 2007

perfect!

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Samantha715

Cooking Level: Intermediate

Home Town: Rhinelander, Wisconsin, USA

Living In: Los Osos, California, USA

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Reviewed: Oct. 18, 2006

I really liked this one. My vote is to not leave out the red hots...It's like an inside-out candy apple. Tasty.

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SPLATTTEREDWHIM

Cooking Level: Beginning

Living In: Las Cruces, New Mexico, USA

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Reviewed: Sep. 29, 2005

Nice little treat but I left out the red hots. Just didn't appeal to me. Thanks Janis!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 9, 2003

I wasn't sure this would turn out so well without the butter, but I didn't have any and this was just about the only baked apple recipe that didn't call for it. I left out the red hots and this was wonderful!

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LBOWZ

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Reviewed: Nov. 22, 2000

We always make these as a treat for the kids and adults too. I make them on the stovetop in a big soup pan and fill the bottom with water, then spoon the mixture over the apples every once in a while.

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