Filled Baked Apples Recipes

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BAKED APPLES WITH OATMEAL FILLING

Yummy apples with an oatmeal crisp filling is a great way to enjoy your fall tree-picked apples!

Provided by Rita Spangler

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 45m

Yield 4

Number Of Ingredients 5



Baked Apples with Oatmeal Filling image

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.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 46.7 g, Cholesterol 30.5 mg, Fat 13.1 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 88.2 mg, Sugar 27.9 g

4 apples
1 cup rolled oats
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter

BAKED STUFFED APPLE

An apple is filled with a cinnamon cheesecake center. I used a Braeburn apple but any variety will work. Great for a cold night! Serve with whipped cream or a scoop of vanilla ice cream.

Provided by Emily

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 45m

Yield 1

Number Of Ingredients 6



Baked Stuffed Apple image

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 40.9 g, Cholesterol 31.9 mg, Fat 10.7 g, Fiber 5.1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 87.6 mg, Sugar 32.1 g

1 apple
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 tablespoon white sugar
2 tablespoons cream cheese
1 tablespoon dried cranberries

BAKED APPLES

Provided by Trisha Yearwood

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 5



Baked Apples image

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.

4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

BAKED APPLES

I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Provided by Dorie Greenspan

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9



Baked Apples image

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.

4 large baking apples, like Rome Beauty
2 lemon wedges
2 to 3 dried apple rings, cut into bits
4 tiny pieces crystallized ginger (optional)
3 to 4 teaspoons honey
1 tablespoon unsalted butter
1 cup/240 milliliters apple cider or juice
Heavy cream, whipped cream or ice cream, for serving (optional)
Cinnamon, for dusting (optional)

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



Delicious Stuffed Baked Apples image

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.

1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup chopped dried apricots
2-1/4 cups cranberry-apple juice
1/3 cup thawed cranberry juice concentrate
4 large Golden Delicious apples
1/3 cup packed brown sugar
3/4 teaspoon ground allspice, divided
1/4 cup butter, melted

BAKED APPLES FILLED WITH BERRIES

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." She recommends serving as an accompaniment to roasted poultry or pork.

Provided by Belgophile

Categories     Apple

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 5



Baked Apples Filled With Berries image

Steps:

  • To make the Cranberries in Syrup: Place the berries and sugar in a medium-sized saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat, and cook for one minute more. Drain the berries, reserving the liquid, and set aside.
  • Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 minutes. Pour over the berries and allow to cool. The berries will keep for several days in the refrigerator, or can be frozen for several months.
  • To make the Baked Apples: Preheat oven to 350°F.
  • Cut the apples horizontally in half; leave on the skin, if you like. Use a sharp knife to remove the stem and flower ends, and cut out the core.
  • Fill each apple half with berries, and dot with 1/2 tablespoon butter.
  • Butter a shallow baking dish with the remaining tablespoon of butter. Pour in the water, and arrange the apples in the casserole. Bake until tender, about 30 minutes.

Nutrition Facts : Calories 370.3, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.2, Sodium 5.1, Carbohydrate 63.5, Fiber 5.9, Sugar 54.1, Protein 0.7

1/2 lb cranberries, rinsed and picked over
3/4 cup sugar
4 firm apples, such as Golden Delicious or granny smith apples
5 tablespoons unsalted butter
1/2 cup water

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



Stuffed Baked Apples image

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

4 large fuji apples or 4 large granny smith apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup quick-cooking oatmeal
1/4 teaspoon nutmeg
1 teaspoon cinnamon
4 tablespoons butter, cut into pieces
1/8 cup raisins, chopped
1/2 cup chopped nuts (I prefer walnuts or pecans)

BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS

Categories     Dessert     Bake     Christmas     Yogurt     Currant     Apple     Apricot     Pecan     Nutmeg     Gourmet

Number Of Ingredients 13



Baked Apples Stuffed with Dried Fruit and Pecans image

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.

4 (6-oz) red apples such as Gala or Rome Beauty
1 tablespoon fresh lemon juice
1/4 cup finely chopped dried apricots
2 tablespoons dried currants
2 tablespoons chopped pecans, toasted
2 tablespoons packed dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
1/2 cup unfiltered apple cider
1/4 teaspoon vanilla
1/2 cup low-fat vanilla or maple yogurt
Special equipment: an apple corer

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



Salt-Baked Stuffed Apples image

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.

1 lemon, halved
6 small firm baking apples (about 1 1/2 pounds), such as Empire or Cortland
1/3 cup (1 ounce) chopped walnuts
1/4 cup dried cranberries, roughly chopped
2 tablespoons finely chopped crystallized ginger
1/2 cup dried apricots, roughly chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound coarse salt

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