Baked Apples With Crumb Topping Recipes

APPLE CRISP WITH OAT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

APPLE CRUMB PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

BAKED APPLES WITH CRUMBLE TOPPING

Steps:

• In a small bowl mix together the flour, oats, brown sugar and cinnamon until combined.
• Add the cold cubed butter and use clean hands or a fork to mix the crumble together until there are no longer any lumps of butter. Set to the side while preparing the apples.
• Remove the core from the apples using a knife or an apple corer and cut off the top of the apple to create a shelf.
• Place the apples on a baking sheet and top the crumble, pressing it down with your hands.
• Bake the apples in a 180 C / 350 F oven for about 15 minutes or until the apples are soft and the crumble is golden brown.
• Serve with vanilla bean ice cream and homemade caramel sauce or yoghurt and a drizzle of honey.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE CRISP TOPPING

Steps:

• Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.

BAKED APPLES WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 375F.
• Core apples with an apple corer or alternately, cut a square around the stem/core area, cutting from top to bottom, then push the cut section out the bottom and discard. Cut the top 1/4 of the apple off and discard. Place apples into a baking pan just large enough to hold them with a little space in between. (Too big a pan and the cider will cook off too quickly and may cook dry and scorch, introducing a bitter flavour to the dish).
• Mix together the melted butter, white and brown sugars and cinnamon. Brush on top of the apples and allow it to drip down into the apple cavity as well. Pour the apple cider into the pan. It should be at least 1/2-inch deep or more. If not, add a bit more.
• Place apples in oven and roast, uncovered, until the apples soften and the skin starts to separate from the apple flesh or crack, but the apples are still holding their original shape. This is usually 15-25 minutes, depending on the type of apple you use. I suggest checking at 15 minutes and going from there. Also make sure there is still liquid in the bottom of the pan. If not, add a bit more at this point.
• Meanwhile, prepare the crumble by whisking together the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Add the cold butter and use a pastry cutter or your fingertips to cut or rub the butter into the dry mixture until you have an even crumb, with pea-sized pieces of butter. Add the maple syrup and vanilla and use a fork the stir and press the mixture until it is evenly moist and crumbly. Place into the fridge until needed. (You can make the crumble ahead and refrigerate covered, if you like.)
• When apples have softened, remove from the oven. Spoon the crumble over top of the apples, mounding it up as much as you can, then let the excess fall off between the apples. Use it all up.
• Return the apples with the crumble to the oven, INCREASE THE OVEN TEMPERATURE TO 425F and bake an additional 15-20 minutes, or until the topping is set and golden.
• Enjoy warm with cream poured over-top or with a scoop of vanilla ice cream.

BAKED APPLE WITH CRISP TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.