Tangy Baked Apples Recipes

BAKED APPLES

Steps:

• Preheat oven to 375°F (191°C).
• Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using. Set aside.
• This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples. Using a sharp paring knife, cut around the core, about halfway or 3/4 down into the apple. Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.
• Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.
• Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.
• Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it's completely optional.
• Serve warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.

THANKSGIVING BAKED APPLES

Steps:

• In a large bowl, mix the butter, brown sugar, juice and whiskey until blended. Stir in the pears, dried plums and raisins., Cut a 1/2-in. slice off the top of each apple. Hollow out remaining apple, reserving centers and leaving a 1/2-in. thick shell. Chop centers, discarding center cores and seeds. Add chopped apple to pear mixture; toss to combine. , Place hollowed out apples in a greased 13-in. x 9-in. baking dish. Fill with pear mixture; spoon remaining mixture around apples., Bake at 350°, uncovered, for 45-50 minutes or until apples are tender. Remove apples to dessert plates. Transfer remaining fruit mixture to a small saucepan. Bring to a boil; cook for 10-15 minutes or until liquid is syrupy. Spoon over apples.

MIDDLE EASTERN BAKED APPLES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. Place 4 tablespoons of the butter in a food processor with the sugar and honey. Process until well combined. Add all the nuts, currants, cloves, cinnamon and rose water. Pulse until the mixture turns into a paste.
• Stuff the center of the apples with the nut mixture. Rub the skin of each apple with the remaining tablespoon butter and sprinkle any remaining nut mixture over the apples. Bake until the apples are soft, about 30 minutes. Serve warm with vanilla ice cream or whipped cream.

SPICED BAKED APPLES

Steps:

• Combine raisins, nuts and orange zest; set aside. In a saucepan, bring brown sugar, water, butter, cinnamon and nutmeg to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Core apples and place in an ungreased 1-1/2-qt. baking dish; fill with raisin mixture. Pour sugar mixture over and around apples. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender. Let stand 15 minutes before serving.