Filled Baked Apples Recipes

BAKED STUFFED APPLE

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.

BAKED APPLES

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.

EASIEST EVER BAKED STUFFED APPLES

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.

BAKED STUFFED APPLES

Steps:

• Preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool. Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple. (Alternatively, remove the core with an apple corer and widen the hole with a small spoon.) Peel the skin from the top half of each apple. In a small bowl, blend together the brown sugar, butter, and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly. In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops.

BAKED APPLES WITH OATMEAL FILLING

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.

STUFFED BAKED APPLES

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 APPLES

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.

FILLED BAKED APPLES

Steps:

• 1. Preheat oven to 375^. Butter or spray a baking pan. Set aside. Wash stem and core apples. Then remove apple pulp from apples, leaving about 1/4-inch shell all around, being careful not to break apples. Dip apples in salted water to prevent browning. Drain upside down on paper towels. Set aside.
• 2. In a large bowl combine the remaining ingredients, plus the apple pulp, but not the rum. Mix well to combine. Place apples in prepared baking dish and fill with this mixture. Pour melted butter evenly over mixture in apples. Drizzle some of the rum over the apples and mixture; reserving some of the rum to baste the apples halfway into the baking.Add a small amount of water(1/4 cup)bottom of the pan. Cover or tent apples with foil the first 20 minutes of baking.Then remove foil to finish the baking.
• 3. Bake in oven for 20 to 25 minutes more or until apples are wrinkled and filling is bubbly. Drizzle with some of the drippings or more rum. Serve with a dollop of ice cream.

BAKED, BISCUIT-FILLED APPLE

Steps:

• Preheat oven to 350 degrees F (180C).
• In a small bowl, combine sugar and cinnamon.
• Core apples, and widen opening at top to accommodate biscuit.
• Rub insides and tops of apples generously with sugar-cinnamon mixture.
• Prepare biscuit dough per instructions on package, using baking mix and milk.
• Spoon biscuit mixture into cored apples, mounding slightly, and spreading to edges.
• Place on baking sheet and bake in preheated oven for 30 minutes, or until apples are done and biscuits golden brown.
• Any leftover dough can be shaped into biscuits and baked together with filled apples, for the same amount of time.
• For variety: A sprinkle of any of the following may be added to biscuit dough: sprinkle of raisins, currants, dried cranberries or chopped almonds;.

BAKED STUFFED APPLES

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.

BAKED STUFFED APPLES

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.