Grandma’s secret weapon for Sunday dinner. Just 5 ingredients wrapped tight. The smell when you crack open the foil changes everything.

Wash and dry the apples. Use an apple corer or a small paring knife to carefully core each apple, removing the stem and seeds but leaving the bottom intact so the filling doesn’t leak out.

In a small bowl, stir together the softened butter, brown sugar, and ground cinnamon until you have a thick, sandy paste.