Harvest Baked Apples Recipes

Steps:

• Heat oven to 350°F.
• Remove cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sharp knife. Stand apples in shallow baking dish.
• Mix juice, sugar and cinnamon; pour over apples.
• Bake 30 to 35 min. or until apples are tender, basting occasionally with juice mixture. Combine remaining ingredients; spoon into centers of apples. Let stand 1 min.

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 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 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:

• Remove core and seed from each apple. Cut top peeling off each apple. Poke a knife in the side of each apple several times. As the apples bake this keeps the apples from breaking apart and gives an air vent.
• Arrange apples in a baking dish and stuff each core with raisins.
• Mix brown sugar and cinnamon and spoon over raisins. Dot each with a teaspoon of butter.
• Cover with a foil "tent" and bake in a 375 degree oven for 35 to 40 minutes.
• Note: Before baking a teaspoon of maple syrup (breakfast type) could be added to each core and let ooze down.

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:

• Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish.
• Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
• Bake in a 425°F oven for 20 min or till very soft.
• Serve while still warm with vanilla or caramel ice cream.

Steps:

• Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
• Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
• Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
• Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
• Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
• To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.
• Cover with foil, and bake in preheated oven for 20 minutes. Remove cover, and continue to bake for 10 minutes, or until apples are tender. Serve warm.

Steps:

• To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
• Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
• The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
• To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
• Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
• Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
• Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
• Serve two apple halves on each plate topped with the warmed cajeta.
• (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
• Bake in the preheated oven until cooked through but still firm, about 20 minutes.
• Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
• Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
• Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

Steps:

• Preheat oven to 350°F.
• Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
• Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
• Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
• Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.

Steps:

• Preheat oven to 350°F. Mix flour, brown sugar, 1/2 cup of the granulated sugar and the cinnamon; cut in butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups of the crumb mixture for topping; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
• Beat cream cheese and milk with electric mixer on medium speed until well blended. Add remaining 1/4 cup granulated sugar, the egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with reserved crumb mixture.
• Bake 30 min. Cool completely. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.

Steps:

• Preheat oven to 375 degrees. Stir together butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl. Set aside.
• Scoop out the core of each apple with a melon baller, being careful not to go through the bottom; discard cores. Fill each apple with oat mixture, dividing evenly. Transfer apples to a 9-inch square non-reactive baking dish. Add 1 cup water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil. Bake until apples are soft, but not mushy, 40 to 45 minutes. 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.