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Products used in this Recipe

• Apple
• Juice

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Preheat oven to 375°F

1. Select 50 apples of about the same size and wash well.

2. Core each apple; this works best with an apple corer, if you have one. Arrange the apples in the pans.

3. Mix the brown sugar and cinnamon. Evenly fill the empty core of each apple, about 1 tbsp (15 mL) per apple. Any extra sugar/cinnamon mixture may be added to the apple juice. Pour the apple juice around the apples.

4. Bake, uncovered, for about 45–60 minutes. Baste with the juices every 15 minutes. The apples should be cooked only until they are slightly puffed and tender. Check after 30 minutes; the cooking time will vary according to the
ripeness of the fruit.

5. Allow the apples to stand for 5–10 minutes before serving.


Both Cortland and Gravenstein apples are excellent choices for baking. Cortland apples are characterized by a striped or blushed red colour while their flesh is white, low-acidic, non-browning, juicy, crisp, and sweet. Gravenstein apples are a blushed red colour with a striped yellow background, while their flesh is firm, creamy, white, juicy, tart, and aromatic. A McIntosh apple is not suited for baking but is a great choice for snacking.

Yield: 50
Portion: 1 apple
Cost per serving: $0.34

Recipe complements of the Strive for Five at School Program