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1
Preheat oven to 400F.
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2
Melt jelly in 10-inch ovenproof skillet on medium-high heat.
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3
Stir in dry jelly powder and cinnamon.
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4
Cook and stir 5 min.
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5
or until jelly powder is dissolved and mixture begins to bubble and colour.
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6
Carefully arrange apples, in overlapping concentric circles, on bottom of skillet.
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7
Top with remaining apples.
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8
Cook on medium-low heat 20 min.
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9
or until apples begin to soften and jelly mixture begins to thicken.
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10
Cover skillet with foil; place in oven.
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11
Bake 20 min.
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12
or until apples are tender.
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13
Cool.
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14
Refrigerate at least 2 hours or overnight.
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15
When ready to serve, heat skillet on medium-high heat 3 min.
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16
or until apples loosen from bottom of skillet.
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17
Place large serving plate over skillet and tilt to allow any juice to flow out into a bowl.
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18
Invert skillet carefully onto plate.
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19
Cut into eight wedges.
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20
Top each wedge with 2 Tbsp.
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21
whipped topping.
