Breakfast Baked Apples with Honey and Lemon

I found my new go-to fall brunch dish. These baked apples, flavored with honey and lemon, are light and delicate, yet are substantial when paired with yogurt (and turkey bacon!). 

These baked apples make for a perfect breakfast in bed recipe (cough cough wink wink, Z). They are easy to make while you whip up the rest of your meal. What could be better than cozying into bed on a fall morning with tea, toast, turkey bacon, and a deliciously warm and sweet apple?

I made these apples over the weekend, but you could easily make them at night and store them in the fridge if you wanted them for a weekday breakfast. They would also make a great snack or even dessert!

Enjoy!

Baked Apples with Honey and Lemon

from Cook's Illustrated

Serves 4

4 large apples (Northern Spy, Cortland, or Golden Delicious), with one strip of peel from stem end removed, then rinsed, dried, and cored

1/2 cup honey

1 cup water

4 small lemons, peeling one large strip of zest from each lemon, then juiced

Heat oven to 350 degrees. Place apples in a Pyrex dish (I used an 8x8 dish). 

Insert one zest strip inside each apple. Drizzle honey over the apples evenly. Pour lemon juice evenly over apples. Pour water into the pan.

Bake the apples. Every 15 minutes, spoon the water/lemon mixture over the apples. Bake until the apples are tender when cut with a sharp, thin knife. 

Serve with yogurt or creme fraiche. Enjoy!