Hasselback Cinnamon Caramel Baked Apples Food

HASSELBACK APPLE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Peel, halve, and core an apple of your choice. Honeycrisp and Granny Smith are both great options for baking.
• Make vertical slices in each apple 1 cm (⅓ inch) thick, stopping 2 cms (¾ inch) from the bottom of each apple half.
• Baste with a mixture of 1 Tbsp melted butter, 1 Tbsp brown sugar, and ½ tsp cinnamon.
• Bake at 400°F (205°C) for 20 minutes.
• Optional crumble topping. Cut frozen butter into small nibs. Toss in a combination of 3 Tbsp AP flour and 1 Tbsp white sugar until flour and sugar clump up around butter.
• Spoon the crumble topping on top of the apples.
• Bake an additional 15 minutes at 425°F (220°C).
• Enjoy!

HASSELBACK APPLES

Steps:

• Preheat the oven to 400 degrees F.
• Place an apple half cut-side down on a cutting board and cut thin vertical slices into it, being careful not to slice all the way through. Repeat the process with the remaining apple halves. Transfer the apples to a 9-by-13-inch baking dish.
• Melt 2 tablespoons of the butter in a small saucepot. Whisk in 2 tablespoons of the brown sugar until fully incorporated. Pour the butter and sugar mixture over the apples. Bake until the apples have softened, 18 to 20 minutes.
• Meanwhile, make the streusel topping. In a small bowl, add the oats, flour, cinnamon, salt, remaining 2 tablespoons butter and remaining 3 tablespoons brown sugar. Using a fork or your hands, work the mixture together until it forms a large crumble.
• Top each baked apple with the streusel topping, making sure to get some in between the apple slices. Return the dish to the oven and bake until the topping is golden brown, another 10 to 15 minutes. Serve the apples with a scoop of the ice cream.

HASSELBACK APPLES WITH FIGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish.
• Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy.
• Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes.
• Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.

MAPLE BAKED HASSELBACK APPLE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Peel the apple and cut in half. Using a melon baller, carve out the core of the apple halves.
• Using a sharp knife, make vertical incisions into the apple, about a quarter of an inch apart, without cutting all the way through the apple halves. (You can use a set of chopsticks as safety bumpers to make sure that your knife can't cut all the way through.)
• In a small bowl, mix together the maple syrup, nutmeg, and cinnamon. Use a pastry brush to coat the apple halves with the maple spice mixture.
• Bake for 30 minutes until the apples are tender and lightly browned.
• Top each apple half with a small scoop of frozen yogurt and a sprinkle of chopped almonds and serve.
• Enjoy!

HASSELBACK APPLES WITH GRANOLA STREUSEL AND CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter.
• Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish.
• Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes.
• Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy.
• Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more.
• Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees. In a bowl combine raisins, walnuts, cinnamon, brown sugar, lemon juice and zest. Stuff apples with mixture and place in small baking dish. Add 1/2 cup cider or water and bake for 30 minutes or until tender.

CARAMEL-BAKED APPLES

Steps:

• For the apples: Preheat the oven to 375° F. Line a baking sheet with parchment.
• Put the apples in a 9-by-13-inch ovenproof dish.
• Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.
• For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.
• Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.
• Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.