Total TimePrep: 15 min. Bake: 55 min.
- 10 medium Granny Smith apples (4-1/2 pounds)
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 cup butter, softened
- Peel apples and cut in 1/4-in. to 1/2-in. slices. In a small bowl, combine the sugars, cinnamon and nutmeg.
- In a greased 13-in. x 9-in. baking dish, alternate layers of apples and sugar mixture. Dot with butter. Cover and bake at 350° for 55 minutes.
Jan 12, 2014
Tara Bess, Honey Crisp apples are only meant to be eaten raw, not for baking at all. Too much water content -- makes baked goods wet/soupy and pretty well disintegrate quickly when cooked. Granny Smith work best, also Northern Spy or whatever apple you would normally use in apple pie.
Dec 26, 2012
I served this with Christmas Dinner this year 2012. My whole family enjoyed the apples but I too thought it was too soupy. I used 2 types of apples and left the skins on, Granny Smith and Honey Crisp. If the liquid had been a little like a thin syrup I think it would have been more pleasing to the eye and palet. I will do that the next time!
Nov 16, 2009
The flavor of this dish is excellent. It was like taking a bite out of Christmas however it was way too soupy for me. I am not sure if I did something wrong or not but it was like soup with chunks of apples. I will definately try this again after I ask around to see how I can fix that problem. This recipe is worth a try for anyone who likes apples.