BAKED CINNAMON APPLES

• 4 large Granny Smith or Rome Beauty apples
• 4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
• 1/3 cup brown sugar, packed
• ¼ cup dried cranberries
• ½ teaspoon ground cinnamon
• 2 tablespoons butter, cut into 4 pieces
• Vanilla ice cream

1. Preheat oven to 450°F. Core apples. Using paring knife, trim off 1/2-inch strip around top of each apple. Place each apple in center of foil sheet.
2. Mix cranberries and cinnamon in small bowl. Fill apples with mixture, sprinkling any excess around pared rim. Place 1 piece butter on mixture; press gently.
3. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
4. Bake 20 minutes. Remove from oven. Carefully open foil packets; shape foil around apples. Bake 10 minutes more or until apples are tender. Remove from oven. Transfer apples to bowls; spoon remaining liquid over apples. Serve warm apples with ice cream.