Swirly Baked Apples Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
• Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
• Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly 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 the oven to 425 degrees F.
• For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
• For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
• Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
• For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
• Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.

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.

Steps:

• Preheat oven to 425°F.
• Core apples and place in a buttered baking dish.
• Fill centers with syrup and drizzle a little over the skins.
• Dot with butter.
• Bake for 20 minutes or until soft.
• Baste with syrup liquid a few times during baking.
• Serve as it is or with whipped cream (non-dairy creamer).

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:

• Preheat oven to 350 degrees. In a skillet over a low flame, saute onion in the butter for 5 minutes. Add pork and spices and cook slowly for 12 minutes. Stir in nuts. Peel, core and mince one apple; add to the meat mixture and remove from flame.
• Core remaining apples and stuff with the pork mixture. Put stuffed apples in a shallow baking dish. Warm the cider and pour around the apples. Put apples in oven and bake for 40 minutes. Remove and, if serving later, cover the baking dish with foil. Apples can be reheated in a 350-degree oven for 5 minutes or served at room temperature.