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Preheat your oven to 375°F. Lightly grease an 8x8 inch (or similar size) baking dish.

Wash and dry the apples. Using a paring knife or apple corer, carefully remove the core from each apple, leaving about 1/2 inch at the bottom so the filling doesn't leak out. You can also score a shallow line around the circumference of each apple about halfway down to prevent the skin from bursting during baking.

In a small bowl, combine the melted butter, light brown sugar, ground cinnamon, honey, vanilla extract, and salt. Mix well until a thick paste forms.

Place the cored apples into the prepared baking dish. Spoon the cinnamon-honey mixture evenly into the center of each apple, pressing it down gently. Some mixture may overflow, which is fine.

Pour the water or apple juice into the bottom of the baking dish around the apples. This will create steam and prevent the apples from drying out.

Bake for 35 to 45 minutes, or until the apples are tender when pierced with a fork but still hold their shape. Halfway through baking (around 20 minutes), carefully baste the apples with the liquid from the bottom of the dish.

Remove from the oven and let cool for a few minutes before serving. The apples will be very hot. Serve warm, spooning extra pan juices over each apple.


Preheat your oven to 375°F. Lightly grease an 8x8 inch (or similar size) baking dish.

Wash and dry the apples. Using a paring knife or apple corer, carefully remove the core from each apple, leaving about 1/2 inch at the bottom so the filling doesn't leak out. You can also score a shallow line around the circumference of each apple about halfway down to prevent the skin from bursting during baking.

In a small bowl, combine the melted butter, light brown sugar, ground cinnamon, honey, vanilla extract, and salt. Mix well until a thick paste forms.

Place the cored apples into the prepared baking dish. Spoon the cinnamon-honey mixture evenly into the center of each apple, pressing it down gently. Some mixture may overflow, which is fine.

Pour the water or apple juice into the bottom of the baking dish around the apples. This will create steam and prevent the apples from drying out.

Bake for 35 to 45 minutes, or until the apples are tender when pierced with a fork but still hold their shape. Halfway through baking (around 20 minutes), carefully baste the apples with the liquid from the bottom of the dish.

Remove from the oven and let cool for a few minutes before serving. The apples will be very hot. Serve warm, spooning extra pan juices over each apple.
