Stuffedwholeapplecrisp Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
• For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
• Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
• Serve with vanilla ice cream.

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
• Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• Apple Mixture.
• Preheat oven to 350 degrees.
• Peel and cut apples to bite size pieces.
• Toss together apples, both zests, both juices, 1/2 sugar, 1/4 cup flour, cinnamon, and nutmeg.
• Mix until apples are coated and pour into a 9 by 13 inch baking dish.
• For the crisp topping combine 1 1/2 cup flour, 3/4 cup brown sugar, 3/4 cup sugar, 1 cup oatmeal, and 1 cup(2 sticks) cubed cold butter in a mixer.
• Mix until mixture is crumbly.
• With hands(its easier this way) crumble topping over the apple mixture. Make sure to cover all the apples.
• Bake in oven at 350 degrees for 50 minutes.
• Let cool before you enjoy! It will be really hot!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced apples with lemon juice to prevent browning.
• Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes.
• Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling.
• Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.

Steps:

• Spray an 8x8 pan with cooking spray, then place the sliced apples in the pan.
• Mix the sugar, 2 teaspoons flour and cinnamon together, sprinkle over apples.
• Pour the water over the apple mixture.
• Combine the oats, remaining flour, brown sugar, baking powder and baking soda together.
• Stir in the melted butter and crumble over the apples.
• Bake at 350 for 40-45 minute
• Serve warm with icecream or caramel sauce.

Steps:

• Preheat the oven to 375°F Spray a shallow 1-1/2 quart baking dish with nonstick spray.
• To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps.
• To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the apples and vanilla; mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• To make the topping, mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl. Stir while drizzling in the melted butter, then set aside.
• Pour the apple pie filling into a 9-by-13-inch baking dish. Spoon the topping evenly over the top.
• Bake until golden and crisp, 40 to 45 minutes.
• Serve warm, topped with vanilla ice cream or whipped topping.

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:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

Steps:

• For the filling: Preheat the oven to 345 degrees F.
• Peel, core and slice the apples to 1/4-inch thickness. Combine the apples, lemon zest and juice, brown and granulated sugars, cinnamon, salt, honey, vanilla and butter in a large pot. Cook on medium heat, gently stirring, until the apples are slightly tender, 8 to 10 minutes.
• Mix together the cornstarch and apple juice in a small bowl. Pour over the apple filling, stir together and cook until it comes to a boil. Pour the apple mixture into a lightly sprayed 8-cup casserole dish. Set aside.
• For the topping: Place the oats, flour, brown sugar, salt and cinnamon in a large bowl. Lightly stir together by hand. Pour in the honey and melted butter. Mix until incorporated. Sprinkle all over the apple filling.
• Bake for 45 to 55 minutes or until the topping is golden all over and the filling has begun to bubble around the edges. Serve with chocolate chip ice cream on top if desired.

Steps:

• Preheat oven to 350 degrees.
• Put the oats, brown sugar, flour and butter into a small bowl.
• Stir well until well blended.
• With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole.
• Place the apple in a small baking dish.
• Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area.
• Pour the juice over the apple.
• Bake, until the apple is tender-- about 50-60 minutes.
• Baste with the juice a few times during baking.
• Place the warm apple in a dessert dish.
• Spoon the juice from the pan over the apple.
• Heat the carmel topping for a few seconds in a microwave.
• Drizzle the caramel topping over the apple.
• Enjoy.

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:

• Preheat oven to 425 degrees F.
• Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
• For topping:.
• Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
• Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
• Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
• Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
• Pour sauce mixture into a 9x13-inch baking dish and set aside.
• Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
• Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
• Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Steps:

• Peel& slice your apples and place in bottom of 9x13 inch baking dish.
• Mix sugar, 1 tablespoons.
• flour& cinnamon together and sprinkle over apples.
• Pour water evenly over all.
• (and lemon juice if using) Combine the toppping ingredients until crumbly and spread all over apples.
• Bake at 350 for about 45 minutes.
• I serve topped with vanilla ice cream!
• YUM!

Steps:

• Preheat Oven to 375 degrees.Lightly grease or spray a 9x13 pan (pyrex is good) or any other 2 qt baking dish.
• Melt butter in medium pot or bowl, remove from stove or microwave and stir in oats, brown sugar, flour, spices and nuts if using.
• Peel, core and slice apples (thin or a little thicker - I use my corer/peeler/slicer which makes them pretty thin), then place in pan - I like to sprinkle the apples with a little cinnamon.
• Sprinkle crumbs over tops of apples covering as much as possible but a few gaps are ok.
• Bake for 45 minutes, if crumbs start to get too brown before the apples are done, you can float a piece of foil loosely over the top. Apples should be very soft when poked with a thin knife.
• Serve warm or at room temperature, wonderful with fresh whipped cream or vanilla ice cream.
• NOTES:.
• You can use other apples, Granny Smiths are pretty tart but that makes a nice contrast with the sweet topping. You can add a couple of teaspoons of sugar if you think they might be too tart for you or use a combo of apples - you can use your favorites, but avoid ones the go to total mush when baked.
• I often stir 2-3 tsp of flour into to the apples to avoid watery juice in the bottom of the pan after baking.
• I like to use whole wheat pastry flour (not regular whole wheat) for added flavor and nutrition, or a little wheat germ in with the white flour is good too.
• You can use this for other fruits also - sometimes I add in some frozen raspberries or sub peaches for the apples, they like blueberries and raspberries too. Peaches will probably need the extra sugar and flour added to them and a little ground ginger and/or cloves added to the topping is delish!