Cinnamon and Maple Baked Apples

 
IT'S FAAAALLLLLLLLLLLLLLL (!!!!!!)

Therefore apples apples apples apples apples apples apples apples apples apples apples apples and pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins pumpkins! And cinnamon, and stews, and brown sugar caramel lattes to warm up frozen fingers at 7AM as college students travel to their morning classes.

I have a lot of energy and so much to say, but I'll keep it simple:
 
These apples are amazing.

You should eat them.

You brain will thank you.

That is all.
 

Cinnamon and Maple Baked Apples

Serves: 2 (can easily be changed to serve however many you want) 

Ingredients:

• 2 small Gala apples, washed
• 2/3c. water
• 1/3c. reduced sugar orange juice (such as Trop50)
• 1/4c. reduced sugar maple syrup
• Cinnamon for dusting

Instructions:

1. Preheat oven to 350F.
2. Meanwhile, core the apples (being careful not to go all the way through to the bottom, because they need to hold the maple syrup), creating a cavity. Make sure all seeds are removed.
3. In a small, shallow oven-safe baking dish, combine orange juice and water. Set the apples, core-side up, in the baking dish. Fill each apple with 2tbl of the maple syrup (if the syrup overflows into the pan because the cavity is too small, no worries-- that just means more flavor in the cooking liquid!)
4. Bake for approximately 1 hour, or until apples are quite tender. Remove from oven, and let cool for at least 7 minutes. To serve, sprinkle with cinnamon and top with 2tbl of the whipped topping. If you want an extra citrus punch, pour the cooking liquid over the apple too.

Nutrition Information
Sodium: 90mg
Total Fat: 0g
      Saturated: 0g
      Trans: 0g
Sugar: 32g
Protein: 0g
Calories: 154