I spent the first 10 years of my life with my grandparents. And that was quite awesome since they lived in a huge villa with an enormous garden, containing a huge variety of fruit trees and an extensive vegetable patch.
You may think that my grandmother was a culinary genius, treating her family and especially her only grandchild with delicious dishes. But it was quite the contrary! My grandmother was actually a terrible cook and I am not even sure whether she lacked the necessary skills or simply did not like cooking. But there were a couple of exceptions: she liked to make her own fruit jams and apples with cinnamon in the oven.
This dish is still popular in a lot of Belgian households but in a lot of restaurants, this dessert has to make way for the more popular ice creams and cakes and the like. So, without any further ado here is the recipe.
Apple (1 apple for 1 person)
Let us start with the apple itself. In my opinion, a Granny Smith has a taste that is too acidic and a Pink Lady tends to be too sweet. Go for a firm apple with a mild taste. In case of doubt, simply ask your fruit vendor. Give it a quick wash and with an apple corer remove the core and the pips.
Make sure the butter is soft, so better remove it from the fridge at least an hour before you start cooking. By the way, I use non-salted butter for this recipe.
Mix the butter with the brown sugar and cinnamon. Obviously, we are talking about cinnamon powder and not the stick! You can also add honey and/or raisins. Stuff the apple with this butter mix. If you have too much of the mix, put it on and/or around the apple. That way you have some nice extra sauce!
Put in the oven for half an hour at a temperature of 200 degrees Celsius. Let it cool down for a couple of minutes.
You can serve this dish with (Greek) yoghurt or whipped cream. Again, simple and delicious!