Baked Apples With Cider Butter Sauce Recipes

BAKED APPLES

Baked Apples image

This recipe is for whole baked apples stuffed with buttery brown sugar oat crumble. For extra flavor, feel free to swap the water with warm apple cider.

Provided by Sally

Categories Dessert

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

3 Tablespoons (43g) unsalted butter, softened to room temperature (extra soft, so it's easy to mash)
1/4 cup (50g) packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup (20g) old-fashioned whole rolled oats
4 large apples (see note), rinsed and patted dry
optional: 2 Tablespoons raisins, dried cranberries, or chopped nuts
3/4 cup (180ml) warm water

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.

APPLE BUTTER IN THE OVEN

Apple Butter in the Oven image

I went apple picking and knew I wanted to make apple butter, but I also knew I didn't want to stir it for hours on the stove. I was glad to find recipes for baking it at a low temperature instead. I adapted one I found to make this spiced, not-too-sweet treat! I like it on toast or over oatmeal. Keep refrigerated for a few days, or freeze for later use.

Provided by LauraF

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes

Time 3h40m

Yield 40

Number Of Ingredients 9

Ingredients

4 pounds apples - peeled, cored, and chopped
2 cups apple cider
¾ cup dark brown sugar
1 pinch kosher salt
1 cinnamon stick
1 star anise
2 whole cloves
3 whole allspice berries
2 tablespoons fresh lemon juice

Steps:

Combine apples, apple cider, brown sugar, and salt in a large Dutch oven over medium heat. Add cinnamon, star anise, cloves, and allspice. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
Preheat the oven to 275 degrees F (135 degrees C).
Remove whole spices from the pot with a slotted spoon. Reserve cinnamon and star anise; discard cloves and allspice. Puree apples with an immersion blender until smooth. Stir in lemon juice and return cinnamon and star anise to the pot.
Bake uncovered in the preheated oven, stirring every 30 minutes, until apple butter thickens and deepens in color, about 3 hours. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 12.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 13.2 mg, Sugar 10.2 g

APPLE SUNDAES WITH CIDER CARAMEL SAUCE

Apple Sundaes with Cider Caramel Sauce image

The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly made in the oven, plus vanilla ice cream and crushed store-bought amaretto cookies.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 10

Ingredients

1/4 cup dark-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, room temperature
1 tablespoon unfiltered apple-cider vinegar
4 to 5 firm red baking apples, such as Empire or Honeycrisp (2 pounds total)
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger (from a peeled 1-inch piece)
Pinch of kosher salt
1 tablespoon heavy cream
Vanilla ice cream and crushed amaretto cookies, for serving

Steps:

Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

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