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Simple Baked Apple Recipes

Posted By Tipnut On October 8, 2009 @ 6:08 am In Recipes | No Comments

Easy Version

Bucketful6 medium apples
1 cup light corn syrup

  • Preheat oven to 350°F.
  • Wash and core fruit then peel the top of each 1/4 to 1/3 of the way down.
  • Arrange pieces in a shallow ovenproof dish (peeled end up). Drizzle the corn syrup evenly over each.
  • Heat for 45 minutes or until done, basting with the corn syrup 2 or 3 times before done.

Another Version:

6 medium apples
1/3 cup sugar
1/2 cup water
2 TBS fresh lemon juice or zest of 1 lemon
1/8 tsp salt

  • Follow the steps above, instead of corn syrup this recipe will have you make a syrup first. Mix the all the ingredients together (except for the fruit) and bring to a boil. Stir for a minute or two for syrup to thicken then remove from heat and pour evenly over pieces (as directed above).
  • Place in the oven for 45 minutes. To hasten time, you can cover the dish with foil while baking (reduces cooking time to 30 minutes).

With Brown Sugar & Cinnamon

6 large apples
2/3 cup brown sugar (firm pack)
1/2 tsp cinnamon
2 TBS butter
1/2 cup apple cider*

  • Preheat oven to 350° F.
  • Core leaving the last 1/2″ of the bottom of fruit intact (meaning: do not core all the way through).
  • Peel 1/2″ around the top.
  • Mix the brown sugar and cinnamon together then evenly pack this mixture into each (save a bit for later).
  • Place in a shallow ovenproof dish (right side up) then dot with butter. Sprinkle the remaining brown sugar and cinnamon across the tops.
  • Pour the cider into the dish.
  • Cover with lid or foil and cook until done (about one hour).

*Can also use juice or water

Tips

  • If they aren’t browned after baking, you can set them under the broiler for a couple minutes.
  • The best varieties to use are those that are firm. A few suggestions: Delicious, Granny Smith, Cortland and Rome Beauty.
  • The top part is peeled to prevent the fruit from splitting.
  • Serve warm with ice cream or whipped cream for a nice Fall treat. Can also be refrigerated for about 3 days (then warmed in the microwave).
  • Cooking times may vary due to size, they are done when fork-tender.

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