HARVEST BAKED APPLES
Taste the flavor of fall with our Harvest Baked Apples! These Healthy Living baked apples are flavored with brown sugar, cinnamon, pecans and more. It really doesn't get much more autumnal than that! What a great way to celebrate the season of scarves, crunching leaves and orchard visits.
Provided by My Food and Family
Categories Special Diets
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Remove cores from apples to within 1/2 inch of bottoms of apples; pierce peels with small sharp knife. Stand apples in shallow baking dish.
- Mix juice, sugar and cinnamon; pour over apples.
- Bake 30 to 35 min. or until apples are tender, basting occasionally with juice mixture. Combine remaining ingredients; spoon into centers of apples. Let stand 1 min.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
HARVEST BAKED APPLES
These are the best baked apples I've ever had. They are almost like individual apple crisps, and of course they must be served with a good vanilla ice cream!
Provided by startnover
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish.
- Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
- Bake in a 425°F oven for 20 min or till very soft.
- Serve while still warm with vanilla or caramel ice cream.
Nutrition Facts : Calories 389.4, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 100.4, Carbohydrate 73.6, Fiber 5.9, Sugar 61.9, Protein 1.5
APPLE HARVEST BAKE
Found this recipe the past weekend in the Sunday paper coupons. Made it last night for my family and my DIL raved about it. I even forgot to put in the rest of the brown sugar until I had the batter on top of the apples. I scooped it back off and added the sugar, but the recipe says to stir "just until moist". Oops. I will definitely be making this again and will follow directions exactly. Enjoy.
Provided by chefmopotts
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
- Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
- Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Nutrition Facts : Calories 279.8, Fat 5.6, SaturatedFat 0.8, Sodium 345.5, Carbohydrate 53.6, Fiber 2.1, Sugar 32.1, Protein 4.2
BAKED CINNAMON APPLES
A PRETTY DISH to have with any meal or for guests. Cinnamon, brown sugar and butter enhance these apples and make a good autumn harvest side dish. To give color use craisins instead of raisins. Kids enjoy eating apples this way.
Provided by Seasoned Cook
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Remove core and seed from each apple. Cut top peeling off each apple. Poke a knife in the side of each apple several times. As the apples bake this keeps the apples from breaking apart and gives an air vent.
- Arrange apples in a baking dish and stuff each core with raisins.
- Mix brown sugar and cinnamon and spoon over raisins. Dot each with a teaspoon of butter.
- Cover with a foil "tent" and bake in a 375 degree oven for 35 to 40 minutes.
- Note: Before baking a teaspoon of maple syrup (breakfast type) could be added to each core and let ooze down.
Nutrition Facts : Calories 187.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.1, Sodium 34.9, Carbohydrate 40.6, Fiber 3.8, Sugar 33.5, Protein 0.7
VEGAN HARVEST BAKED SWEET POTATOES AND APPLES
A cheering fall and winter vegan recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only.
Provided by John Crines
Categories Side Dish Vegetables Sweet Potatoes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
- Bake in the preheated oven until cooked through but still firm, about 20 minutes.
- Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
- Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
- Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 85 g, Fat 4.8 g, Fiber 10.9 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 206.5 mg, Sugar 32.7 g
BAKED APPLES WITH CAJETA
Apples are grown in parts of Cohuila and there harvest is celebrated in an annual festival in Artega. This is one of the popular dishes served at the festival. Cajeta is a traditional thick caramel syrup or candy popular throughout Latin America by that name or as the related dulce de leche. Usually it is made with goat's milk, it can also made with cow's milk (and presented her that way). I have not tried this yet, but this comes from one of my favorite cookbooks and I just love baked apples and cajeta. The cooking time listed is a bit of an exageration as you can prepare the apples and cajeta simultaneously. Posted for the 'Zaar World Tour.
Provided by justcallmetoni
Categories Dessert
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
- Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
- The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
- To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
- Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
- Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
- Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
- Serve two apple halves on each plate topped with the warmed cajeta.
- (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).
HARVEST TIME APPLE BARS
Given that apples are pretty much available year 'round, you can enjoy these moist and scrumptious apple bars any time you want.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, brown sugar, 1/2 cup of the granulated sugar and the cinnamon; cut in butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups of the crumb mixture for topping; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
- Beat cream cheese and milk with electric mixer on medium speed until well blended. Add remaining 1/4 cup granulated sugar, the egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with reserved crumb mixture.
- Bake 30 min. Cool completely. Cut into 32 bars to serve. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HARVEST BAKED APPLES
Make and share this Harvest Baked Apples recipe from Food.com.
Provided by pansregnig
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350F; lightly coat a 9" glass pie plate or square aking dish with nonstick spray.
- Scoop the core and enough flesh out of each apple with a melon baller to hold about 1/4 c of filling.
- Combine chopped apple, currants, almonds, brown sugar, 2 t. flour, 1/2 t. cinnamon, lemon juice and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 T. cider into each cavity, then top with a cube of butter; add remaining cider and butter to tthe baking dish.
- Blen doats, 2 T. Flour, sugar, 1 T. butter, water, 1/2 t. cinnamon, almond extract, and salt to taste in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it sticks.
- Bake applses 35-45 minutes, or until easily pierced with a knife, but not mushy. Let apples cool in the pan 10 minutes.
- To serve, transfer apples to small plates, top with yogurt, and drizzle with pan juices.
Nutrition Facts : Calories 358.4, Fat 14.4, SaturatedFat 6.3, Cholesterol 24.9, Sodium 47.2, Carbohydrate 58.2, Fiber 7.3, Sugar 41.4, Protein 4.7
FALL HARVEST BAKED APPLES
After the first fall harvest of delicious apple varieties, give this recipe a try. Serve with our without ice cream, BUT always serve warm.
Provided by Hillary Roberts
Categories Apple Desserts
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.
- Cover with foil, and bake in preheated oven for 20 minutes. Remove cover, and continue to bake for 10 minutes, or until apples are tender. Serve warm.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 29.5 g, Cholesterol 15.3 mg, Fat 9.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 43.8 mg, Sugar 22.4 g
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