Baked Apple Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.
• With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.
• Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

Steps:

• Preheat oven to 350 degrees. In a bowl combine raisins, walnuts, cinnamon, brown sugar, lemon juice and zest. Stuff apples with mixture and place in small baking dish. Add 1/2 cup cider or water and bake for 30 minutes or until tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
• Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
• Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Slice off about 1/4-inch of the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds and core of the apple with a melon-baller to make a pocket. Peel off about a 1/2-inch band of the apple's skin along the upper half of the apple with a vegetable peeler. Brush the peeled part and the interior of the apple with lemon juice.
• In a small mixing bowl, combine the butter, lemon zest, and sugar. Add the currants and nuts. Place some of the butter mixture and a cinnamon stick in each of the apples. Place the apples in an ovenproof baking dish just large enough to hold the apples upright. Pour in the cider and rum, bake until the apple is tender, about 30 minutes. Baste the apples with the cider/rum mixture with a bulb baster, 2 or 3 times, during baking.
• Serve warm or at room temperature with softly whipped cream or vanilla or cinnamon ice cream.
• Serving suggestions: Whipped cream, or vanilla or cinnamon ice cream.

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

Steps:

• Preheat oven to 400* F.
• Core apples and place in a baking dish
• Blend sugar with spices; spoon an equal amunt into each apple.
• Cover bottom of baking dish with 1/4 inch boiling water.
• Bake until soft (30 minutes or more).
• Several times during baking, spoon pan juices over apples.

Steps:

• Peel, halve and core apples.
• Cut each half into 6 wedges.
• In a large bowl, combine flour, sugar and cinnamon.
• Mix together well.
• Add apples and toss.
• Spread apples in a single layer on non-stick or parchment paper-lined baking sheet.
• Bake in pre-heated 450*F/230*C oven for 15 to 20 minutes, or until browned and tender.
• Cool, for a few minutes before removing from baking sheet.
• Serve warm.

Steps:

• Heat oven to 375°F.
• Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased glass baking dish.
• Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
• Bake 30 to 40 minutes or until apples are tender when pierced with a fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.

Steps:

• Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
• Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
• Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
• Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
• Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

Steps:

• Core the apples, leaving the bottom intact.
• In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
• Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

Steps:

• Thaw your puff pastry.
• Pre-heat oven to 350 *F.
• Core and peel apples **DO NOT CUT**.
• Mix cinnamon and sugar in a bowl.
• Place each apple on individual puff pastry sheet.
• Fill center of apple with cinnamon sugar mix.
• Cover apple on all sides with pastry.
• Place on greased cookie sheet.
• In a separate bowl mix wisk egg and brush egg onto pastry.
• Bake for 30 minutes or until golden brown.
• Serve hot with vanilla ice cream.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the apple slices into the bottom of a small baking dish. Whisk the water and cornstarch together in a small bowl; pour over the apple slices and gently stir. Sprinkle the sugar and cinnamon over the apple slices.
• Cook in the preheated oven until the apples are tender, about 15 minutes.

Steps:

• In a small bowl, combine nuts, raisins and coconut; set aside. Core apple and peel the top third; place in a microwave-safe dish. Fill center with nut mixture. Sprinkle with cinnamon. Pour apple juice into dish and syrup over apple., Cover and microwave on high for 1-3 minutes or until apple is tender, basting and rotating every minute. Serve warm.

Steps:

• Put oven rack in middle position and preheat to 450°F.
• Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish.
• Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes.
• Reduce oven temperature to 350°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.

Steps:

• Remove the core of the apples with an apple corer or small knife, leaving about 1/2" at the base.
• Peel the top one third with a vegetable peeler or sharp knife.
• Place apples in an 8" square baking dish or in another ovenproof pan that holds them snugly.
• Place 1 tbsp.
• raisins in each apple.
• In a small bowl combine brown sugar with cinnamon and add 1 tbsp mixture to each apple.
• Place 1 small piece of butter in each apple.
• Combine syrup with apple juice in a small bowl and pour over and around apples.
• Bake in a preheated 350F oven for 45-55 minutes or until apples are very tender.
• Baste a few times during baking.

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.