EASIEST EVER BAKED STUFFED APPLES
Provided by Rachael Ray : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
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 WITH WALNUTS OR PECANS
Make and share this Baked Stuffed Apples With Walnuts or Pecans recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 2h45m
Yield 6-8 apples, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped walnuts, or pecans and sugar in a small bowl.
- Stand cored apples on bottom of slow cooker. Spoon nut-sugar mixture into centers of apples, dividing evenly among apples.
- Sprinkle stuffed apples with cinnamon, and dot with butter.
- Add water`along side of the cooker.
- Cover, and cook on Low 3-5 hours, or on high 2 1/2- 3 1/2 hours, or until apples are tender, but not collapsing.
- Serve warm as is, or with ice cream or frozen yogurt.
Nutrition Facts : Calories 167.1, Fat 4.7, SaturatedFat 2.5, Cholesterol 10.2, Sodium 36.4, Carbohydrate 33.9, Fiber 4.7, Sugar 27.3, Protein 0.7
BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS
Steps:
- Preheat oven to 350°F. Core apples with corer. Stand apples up and make 4 evenly spaced vertical cuts starting from top of each apple and stopping halfway from bottom to keep apple intact. Brush inside of apples with lemon juice and stand apples in a 9-inch ceramic or glass pie plate.
- Toss together apricots, currants, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub softened butter into dried-fruit mixture with your fingers until combined well, then pack center of each apple with mixture. Put a piece of remaining butter on top of each apple. Pour cider and vanilla around apples and cover pie plate tightly with foil.
- Bake in middle of oven, basting once, until apples are just tender when pierced with a fork, about 40 minutes. Remove foil and continue to bake until apples are very tender but not falling apart, 20 to 30 minutes more.
- Transfer to serving dishes and spoon sauce over and around apples. Serve with dollops of yogurt.
PECAN BAKED APPLES
Cooked in the microwave, these desserts offer a time-saving twist on tradition. They're stuffed with dried cherries, nuts and brown sugar, drizzled with their own juices and served warm for a homey, comforting dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Core apples and peel top third; fill with pecan mixture. , Place in a greased 8-in. square microwave-safe dish. Microwave, uncovered, on high for 8-12 minutes or until apples are tender. Drizzle with pan juices.
Nutrition Facts : Calories 312 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 121mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 5g fiber), Protein 1g protein.
BAKED STUFFED APPLES WITH WALNUTS
Recipe from the Williams-Sonoma website. These baked apples are a great dessert but I imagine would also be good served for breakfast or a nice weekend lunch on a cold fall or winter day. Enjoy!
Provided by KellyMac6
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat an oven to 350ºF.
- 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 and making a deep hole for the filling; work to within about 1/2 inch of the bottom of the apple. 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 saucepan over medium heat, warm the honey with the 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.
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STUFFED BAKED APPLES - FOXES LOVE LEMONS
From foxeslovelemons.com
Reviews 34Calories 414 per servingCategory Fall
- Preheat oven to 375 degrees F. In small bowl, stir together brown sugar, walnuts, raisins, butter, cinnamon, ginger, nutmeg and cloves.
- Slice 1/2 inch off top of each apple. Using melon baller or small spoon, scoop out center and seeds of each apple.
- Arrange apples, cavity side up, in small baking dish. Fill apples with walnut mixture, mounding mixture on top of apples if necessary. Pour orange juice around apples.
- Transfer to oven and bake 30 to 40 minutes or until apples are tender. Spoon juices remaining in dish over apples and serve warm.
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