Baked Stuffed Apples With Apple Pie Spice Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
• Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
• Mix together the sweet potatoes, brown sugar, pineapple and pecans.
• Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
• Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.

Steps:

• Mix raisins and sugar together in a small bowl.
• Stand apples on bottom of slow cooker. Spoon raisin-sugar mixture into centers of cored apples, dividing mixture evenly.
• Sprinkle apples with apple pie spice, and dot with butter.
• Add water along the edge of the cooker.
• Cover, and cook on low 3-5 hours or on high for 2 1/2 - 3 1/2 hours or until apples are tender but not collapsing.
• Serve warm as is, or with ice cream or frozen yogurt.

Steps:

• Heat the oven to 350 degrees F.
• In a medium bowl mix together the apple juice, dried cherries, raisins, dates, and honey with a spoon. Put the cookies in the plastic bag and seal the bag. Break the cookies up into very small pieces with the rolling pin. Mix the broken cookies with the fruit. Set the bowl aside.
• Cut about a 1/2-inch slice off the top of each apple. (The apple tops are perfect for snacking.) Scoop out the seeds of the apple with a melon-baller to make a pocket. Pack the fruit filling into the apples. Top each apple with a 1/2 teaspoon of the butter. Poke a cinnamon stick into the center of the filling, like the stem of an apple. Set the stuffed apples snugly in a oven-proof baking dish and 1/3 cup water to the pan. Bake for 45 minutes or until the apple is soft and the top is slightly browned. Cool to room temperature before serving.

Steps:

• Mix raisins and sugar together in a small bowl, and stand apples on bottom of slow cooker.
• Spoon raisin/sugar mixture into centers of apples, dividing evenly among apples.
• Sprinkle stuffed apples with cinnamon allspice and clove mixture, and dot with butter.
• Add water along the edge of the cooker.
• Cover, and cook on low for 3-5 hours or on high for 2 1/2 -3 1/2 hours, or until apples are tender, but not collapsing.
• Serve warm as is, or with ice cream or frozen yogurt.

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.

Steps:

• In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes. , Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish. , Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples., Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples.

Steps:

• Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
• Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

Steps:

• Place apples in baking dish.
• Pour cider over apples.
• In small bowl mix the cranberries or cherries with the walnuts.
• Divide mixture among the six apples and stuff in the center of each apple.
• Sprinkle sugar, cinnamon and nutmeg over apples.
• Place in preheated 350 degrees oven.
• Baste during baking several times.
• Bake for 30 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
• Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
• Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.