Stove Top Scalloped Apples Food

SCALLOPED APPLES

Steps:

• Place apples in a 2-1/2-qt. microwave-safe bowl. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat. Dot with butter. Cover and microwave on high for 11-12 minutes or until apples are tender, stirring every 5 minutes.

SCALLOPED APPLES

Steps:

• Grease an 8x8" baking dish with butter.
• Put the apples in the dish.
• Mix the remaining ingredients and sprinkle on top of the apples.
• Bake, uncovered, at 350 for 40-45 minutes or until the apples are soft.

STOVE-TOP SCALLOPED APPLES

Steps:

• Melt butter in a large heavy saucepan over medium heat.
• Add apples and cook approximately 5 minutes, stirring often to coat apples and prevent sticking.
• Add apple cider to the pan.
• Sprinkle brown sugar, cinnamon, nutmeg and ginger over apples and continue stirring to coat apples.
• Add vanilla and wine, if using.
• Once sugar has melted and liquid in the bottom of the pan comes to a boil, reduce heat to low.
• Continue cooking on low simmer for about 20 minutes or until apple slices are tender.
• Remember to stir frequently to avoid sticking.

ESCALLOPED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine brown sugar, flour, cinnamon, nutmeg, and cloves together in a large bowl; add apples and toss to coat. Stir raisins, walnuts, and butter into apple mixture. Spread apple mixture evenly in prepared baking dish. Combine milk and vanilla extract together in a bowl; pour evenly over apple mixture. Cover baking dish with aluminum foil.
• Bake in preheated oven until apples are easily pierced with a fork, about 30 minutes.
• Remove foil and stir apples. Bake until apples are very soft and mixture is bubbly, about 30 minutes more.

STOVETOP APPLE CRISP

Steps:

• Toss 3 lb. Granny Smith apples (about 6 large), peeled, cored, cut into ½" pieces (about 7 cups), ¾ cup (packed; 150 g) dark brown sugar, 3 Tbsp. fresh lemon juice, 1 Tbsp. ground cinnamon, 1 Tbsp. vanilla extract, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground ginger, and ¼ tsp. freshly grated nutmeg in a large bowl to evenly coat apples.
• Melt 4 Tbsp. (½ stick) unsalted butter over medium heat in a 9" cast-iron skillet. Add apple mixture and cook, stirring often, until apples are fork-tender, juices thicken slightly, and mixture is very fragrant, 18-25 minutes.
• Whisk ½ tsp. cornstarch with 1 Tbsp. cold water in a small bowl to combine. Mixing constantly, pour slurry into skillet and cook (still stirring) until mixture thickly coats a spoon (think warm caramel sauce), 1-5 minutes, depending on how much juice you have. Remove skillet from heat and scatter Stovetop Streusel evenly over apple filling.
• Serve apple crisp with scoops of vanilla ice cream if desired.