Apples seem pretty humdrum until they come storming onto the scene in autumn. In October, the apples are so fragrant at the market that I can hardly pass a stand without swerving in to get a burst of their crisp, floral juices in my mouth. Baking them enhances the warming qualities we crave this time of year. For a streusel recipe to use with this recipe, check out our freezer steusel recipe.
Preheat oven to 375°F.
Peel the skin from the top part of the apples. Using a melon baller, core the apples, leaving the bottom intact. You’re trying to create a cup that will stand on its own. Squeeze the juice of the lemon over the apples and place them in a shallow baking dish. Divide the streusel among them and pack into the hollow parts of each apple. Pour about a ½ inch of water into the bottom of the pan and bake for about 45 minutes to 1 hour, depending on the size, shape, type and demeanor of each apple. You’re looking for these to be soft, but not totally collapsed into a heap. Serve warm in a puddle of cold heavy cream.
Savor with delight and gratitude early in the evening when it’s already dark outside with dwindling light of fall.