Baked Apples Filled With Berries Recipes

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.

EASIEST EVER BAKED STUFFED APPLES

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 APPLES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.
• With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.
• Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

FRUIT-STUFFED BAKED APPLES

Steps:

• Preheat oven to 350°F (180°C).In a small pot, bring cider to a boil.Add apricots, figs, prunes, cranberries and raisins.Cook 2-3 minutes, turn off heat, and let stand for 1 hour. Reserve cooking liquid.Slice the top (stem end) off the apples and hollow apples out with a melon-baller, leaving 3/4 in. (2 cm) flesh all round.Stuff apples with fruit mixture.Transfer apples to a baking pan, pour cooking liquid round them.Bake 35-40 minutes or until apples are easily pierced with a knife point.Remove from the oven. Cool 10 minutes before serving.Syrup: in a small pan, cook apple juice concentrate and honey until thick and syrupy. Serve warm or cold.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

BAKED APPLES AND BLUEBERRIES

Steps:

• Preheat oven to 350°F.
• Core apples with end of peeler.
• Generously sprinkle cinnamon in each apple, reserving some for topping.
• Place a few blueberries in each apple.
• Sprinkle dark brown sugar on top of blueberries.
• Layer with 1/2 pat of butter.
• Mound more blueberries on top.
• Sprinkle with remaining cinnamon.
• Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
• Bake for approximately 35 minutes or until fork soft.
• Serve whole or cut half way down into a fanning presentation.
• Substitute margarine for low-fat option.

BAKED APPLES FILLED WITH BERRIES

Steps:

• To make the Cranberries in Syrup: Place the berries and sugar in a medium-sized saucepan and cook, stirring occasionally, over low heat until all the sugar has dissolved and the berries have released some juice. Increase the heat and bring to a boil, then reduce the heat, and cook for one minute more. Drain the berries, reserving the liquid, and set aside.
• Return the liquid to the saucepan and reduce over high heat until syrupy, about 10 minutes. Pour over the berries and allow to cool. The berries will keep for several days in the refrigerator, or can be frozen for several months.
• To make the Baked Apples: Preheat oven to 350°F.
• Cut the apples horizontally in half; leave on the skin, if you like. Use a sharp knife to remove the stem and flower ends, and cut out the core.
• Fill each apple half with berries, and dot with 1/2 tablespoon butter.
• Butter a shallow baking dish with the remaining tablespoon of butter. Pour in the water, and arrange the apples in the casserole. Bake until tender, about 30 minutes.

BAKED STUFFED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
• Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

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.

RASPBERRY BAKED APPLES DESSERT

Steps:

• In a bowl, combine sugar and tapioca. Stir in water and berries. Cut a lengthwise strip of peel from the center of each apple quarter; discard peel and stir apples into raspberry mixture. Pour into a greased shallow 3-qt. baking dish. , Cover and bake at 350° for 1 hour or until apples are tender, spooning sauce over apples every 15 minutes. Serve warm with cream.

HONEY-GLAZED BAKED APPLES FILLED WITH DRIED FRUIT

Steps:

• Preheat oven to 350°F. Cut a thin slice from the bottom of each apple so that apples will stand upright. Place apples in 9-inch-diameter glass pie dish or 8x8x2-inch glass baking dish. Fill cored-out section of each apple with 2 tablespoons dried fruit bits. Pour apple juice around apples in dish. Drizzle honey over dried fruit filling and apples.
• Bake apples until tender when pierced with skewer, basting frequently with pan juices, about 55 minutes. Serve warm, spooning pan juices over.