Baked Apples With Crumble Topping Food

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.

BAKED APPLES WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 375F.
• Core apples with an apple corer or alternately, cut a square around the stem/core area, cutting from top to bottom, then push the cut section out the bottom and discard. Cut the top 1/4 of the apple off and discard. Place apples into a baking pan just large enough to hold them with a little space in between. (Too big a pan and the cider will cook off too quickly and may cook dry and scorch, introducing a bitter flavour to the dish).
• Mix together the melted butter, white and brown sugars and cinnamon. Brush on top of the apples and allow it to drip down into the apple cavity as well. Pour the apple cider into the pan. It should be at least 1/2-inch deep or more. If not, add a bit more.
• Place apples in oven and roast, uncovered, until the apples soften and the skin starts to separate from the apple flesh or crack, but the apples are still holding their original shape. This is usually 15-25 minutes, depending on the type of apple you use. I suggest checking at 15 minutes and going from there. Also make sure there is still liquid in the bottom of the pan. If not, add a bit more at this point.
• Meanwhile, prepare the crumble by whisking together the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Add the cold butter and use a pastry cutter or your fingertips to cut or rub the butter into the dry mixture until you have an even crumb, with pea-sized pieces of butter. Add the maple syrup and vanilla and use a fork the stir and press the mixture until it is evenly moist and crumbly. Place into the fridge until needed. (You can make the crumble ahead and refrigerate covered, if you like.)
• When apples have softened, remove from the oven. Spoon the crumble over top of the apples, mounding it up as much as you can, then let the excess fall off between the apples. Use it all up.
• Return the apples with the crumble to the oven, INCREASE THE OVEN TEMPERATURE TO 425F and bake an additional 15-20 minutes, or until the topping is set and golden.
• Enjoy warm with cream poured over-top or with a scoop of vanilla ice cream.

BAKED APPLE WITH CRISP TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.