EASIEST EVER BAKED STUFFED APPLES
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
DELICIOUS STUFFED BAKED APPLES
Baked apples are always a welcome sight at the dinner table on frigid fall evenings. This dressed-up version also features raisins, cranberries and apricots. -Glenda Ardoin, Hessmer, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 112g carbohydrate (94g sugars, Fiber 8g fiber), Protein 1g protein.
STUFFED BAKED APPLES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
BAKED STUFFED APPLES
Combining the best of two recipes gave us this delicious fall dessert. I served the stuffed apples in a waffle bowl. Serve warm with ice cream or half-and-half if desired, spooning the sauce from the baking dish over the ice cream.
Provided by midwestchef
Time 1h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 53.3 g, Cholesterol 30.5 mg, Fat 17.9 g, Fiber 7.2 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 6.5 mg, Sugar 42.2 g
STUFFED BAKED APPLES
This easy and delicious stuffed apple recipe is a fun twist to the fall fruit that everyone loves during the colder months.
Time 45m
Number Of Ingredients 7
Steps:
- Cut off the top of four apples and remove the hearts.
- Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
- Fill the four apples with the pecan mix.
- Bake the apples in a preheated oven (350°F) for 30 minutes.
- Sprinkle some powdered sugar to decorate.
BAKED STUFFED APPLES
My husband loves the smell of these stuffed apples while they're baking in the oven. He often tells me it wouldn't be a true holiday celebration without them. - Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut apples in half lengthwise; remove cores. Place in an ungreased 13x9-in. baking dish. Fill each half with 1 teaspoon blue cheese., In a small bowl, combine the oats, cranberries, raisins and brown sugar; spoon into apples. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until tender.
Nutrition Facts :
BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS
Serve these tender apples with a sweet-tart filling alongside roasted turkey or pork, a delicious pairing with the apples' hint of cardamom - though you could substitute cinnamon. They make a great stuffing alternative for those who don't eat wheat or gluten. They're also tasty for breakfast, snack or dessert -- perhaps with whipped cream. From Whole Foods "the Whole Deal" monthly newsletter.
Provided by kitty.rock
Categories Apple
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
- Melt butter in a large skillet over medium heat.
- Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
- Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
- Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.
STUFFED BAKED APPLES
Another one from Ms. Ray, only slightly altered. This is such an easy dessert and terrific topped with vanilla ice cream or whipped cream...or both! *Be sure to a dish with sides as this can get rather saucy!
Provided by Hippie2MARS
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle cored apples with lemon juice.
- Mix next 7 ingredients and pack stuffing into center of cored apples. Don't worry if it spills over the top -- heap it on!
- Bake at 425 degrees for 20 minutes.
- Transfer apples to small bowls with a spoon and top with ice cream and/or whipped cream.
Nutrition Facts : Calories 512.2, Fat 21.1, SaturatedFat 8.6, Cholesterol 30.5, Sodium 230.7, Carbohydrate 83.5, Fiber 8, Sugar 66.9, Protein 4.6
SALT-BAKED STUFFED APPLES
A potent balance of savory and sweet, a salt-baked apple stuffed with dried fruits, nuts, and spices and served on toast with pungent cheese makes a satisfying winter snack.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water.
- Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop.
- Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl.
- Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil.
- Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve.
SWEET STUFFED APPLES
Fresh apples stuffed with a delicious mix of cinnamon, brown sugar, and butter.
Provided by EmilyandAdam
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 103.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 5.1 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 25.7 mg, Sugar 94.7 g
SAVORY STUFFED BAKED APPLES RECIPE - (4.5/5)
Provided by á-11135
Number Of Ingredients 9
Steps:
- 1. In a large pan or skillet over medium-high heat, melt butter and sauté onion and celery until softened. 6-8 minutes. Season generously with salt and pepper. 2. Add sausage and cook, breaking sausage up as you go, until browned and cooked through. Season with salt and pepper. 3. Transfer sausage mixture to a large bowl, then add in stuffing mix and dried cranberries. Pour in 1 1/4 cups chicken broth and stir until everything is combined and just moistened. 4. Preheat oven to 350º F. 5. To prepare apples: cut off the tops of each one, then take a tablespoon or melon baller and scoop out the core, making sure to leave at least 1/4-inch around the bottom and sides. 6. Spoon sausage stuffing mixture into cored apples, then transfer to a large baking dish. Pour remaining 1/4 cup chicken broth over the apples, then remaining 1/4 cup into the bottom of baking dish. 7. Place dish in oven and bake for 30-35 minutes, or until stuffing has browned and apples are tender. 8. Remove from oven and serve hot.
BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS
Steps:
- Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
- Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
- Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
- Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
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- Breakfast Sausage. Slightly sweet breakfast sausage is the perfect match for apples. Remove its casing and stuff the hollowed out apple with the meat. Serve for breakfast, brunch, lunch, or even dinner—maybe with a drizzle of maple syrup?
- Dried Fruit and Nuts. Figs and hazelnuts, cherries and pecans, raisins and walnuts, or a mix of a few—pick your favorite combination, mash into softened buttered, and stuff it into each apple.
- Cheese. For lunch (or a light dinner), grab some grated cheddar, crumbled blue cheese, or goat cheese and stuff it into the apples, either alone or with a little bit of breadcrumbs and fresh herbs.
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- In a small bowl, combine the chopped walnuts, cinnamon, brown sugar, maple syrup and melted butter.
- Stuff the apples on the mixture, then place them on an oven-proof dish. Divide the filling evenly between each half.
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- Cut apples in half horizontally. Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving about 1/8-inch-thick shell. Remove and discard the seeds and core; reserve the flesh. Place the apple halves in the prepared baking pan.
- Finely chop the apple flesh; transfer to a medium bowl. Add 2 teaspoons brown sugar, vanilla, 1/4 teaspoon cinnamon and 1 pinch of salt. Stir well. Divide among the apple halves (about 1/4 cup each).
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- Chop the top off the apples and core the insides with a small paring knife. Line a baking pan with foil and place the apples right side up.
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- Heat the oil in a medium or large skillet over medium heat. Add the onion and the onion and the celery and cook until softened, abut 2-3 minutes.
- Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
- In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson's chicken broth in the same amount as water is called for on the stuffing mix instructions. Mine called for 1 1/4 cups of water and I used 1 1/4 cups of chicken broth.
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- In a medium sized bowl, melt butter. Add in brown sugar, flour, oats, allspice, cinnamon, and vanilla.
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- Preheat the Sharp Convection Microwave to 400 degrees. (You can use this same method for a regular oven as well).
- Cut the tops off of the apples and take out the core. Sprinkle the inside of the apples with lemon juice to keep them from turning brown.
- Combine both flours, oats, brown sugar and butter in a food processor. Process until the mixture is crumbly.
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- Preheat oven to 375 degrees F. In small bowl, stir together brown sugar, walnuts, raisins, butter, cinnamon, ginger, nutmeg and cloves.
- Slice 1/2 inch off top of each apple. Using melon baller or small spoon, scoop out center and seeds of each apple.
- Arrange apples, cavity side up, in small baking dish. Fill apples with walnut mixture, mounding mixture on top of apples if necessary. Pour orange juice around apples.
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- Preheat oven to 400 degrees. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
- Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
- Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
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- Heat the oven to 190°C/170°fan/gas 5. Mix the wensleydale, walnuts, prunes and yogurt in a bowl. Spoon the mixture into the apples.
- Brush the apples with oil and fit snugly into a baking dish. Dot the butter on top. Sprinkle with the sugar, pour in the wine, cover tightly with foil and bake for 50-60 minutes until tender, basting after 30 minutes.
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- Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity. Alternately: Halve each apple lengthwise and use a melon baller or small spoon to scoop out the core and form a cavity.
- For the filling: combine flour, brown sugar, cinnamon, salt, nuts, and oats. Add the butter, and stir to combine. The mixture should hold together if you gather clumps and press them together.
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- Peel remaining two apples, core and dice into a medium dice. Combine softened butter, chopped apple, ½ cup brown sugar, oats, Heath bits ‘o brickle, pecans, cinnamon and salt. Mix well to combine.
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