oooh I found a recipe for baking apples to make applesauce just the other night. This gives me another perfect excuse to make it. =) I like the idea of a graham cracker crust, too.
Circle B Kitchen / Makes about 3 cups
3 lbs (8-9) baking apples (golden delicious, macintosh, granny smith, etc.)
Brown sugar to taste (about 1/4 cup)
Pinch of salt
¼ tsp ground cinnamon (or to taste)
2 to 3 tablespoons water, if needed
Preheat oven to 375°F. Spray 2 shallow baking pans with cooking spray.
Cut apples in half vertically and core them. (I use a melon-baller). Place the halves, cut side down on the baking sheets, cover tightly with aluminum foil.
Bake apples until tender, about 30-45 minutes. When cool enough to handle, slip fruits from their skins back into pan, scraping any pulp from peels. Discard skins.
While the apples are still warm, mash them with a fork (or leave chunky), stirring in some brown sugar, a pinch of salt, ground cinnamon and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. (Note: I've made this dozens of times and have never needed to add water).
Serve warm, room temperature, or cold.
And a trick I learned earlier last fall when I made an apple galette: use the peels and cores to make an apple flavored simple syrup!! Add enough water to cover generously and about half that much sugar. Bring to a boil and then simmer for about a half-hour. The syrup is great over apple desserts for an extra kick of apple taste, in oatmeal, in drinks! (mmmmm appletini), drizzled over roasted squash ...