Baked Honeycrisp Apples Best Ever Recipes

BAKED HONEYCRISP APPLES {BEST EVER!}

Steps:

• Preheat oven to 350° fahrenheit.
• Slice approximately 1/3 off of the top of the apples and scoop out the core, leaving a well in the center.
• In a bowl, mix brown sugar, cinnamon, cranberries and walnuts (using a spoon or fork) until blended.
• Stuff each apple with 1/4 of brown sugar mixture.
• Place apples in a deep baking dish, topping each apple with 1 tblsp butter and a sprinkle of cinnamon.
• Pour about 1/2" of water into the baking pan, around the apples, and bake for 50 - 60 minutes, until apples are tender.
• Serve warm, topped with caramel sauce drizzled on top of each apple, if desired.
• Also excellent served with vanilla or butter pecan ice cream.

BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

HONEYCRISP APPLE PANDOWDY

Steps:

• 1. Preheat the oven to 425 degrees F. 2. Melt the butter in a 10-inch skillet over medium heat and cook until lightly browned. Remove from the heat. 3. In a large bowl, combine the apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour the mixture into the skillet with the butter and toss to evenly coat. 4. Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Brush with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares to create the "pandowdy". 4. Reduce the oven temp to 350. Return the skillet to the oven and continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning. Spoon the heavy cream over top and then return to the oven for another 10 minutes to "set" the cream. The pastry will turn a dark golden brown. 5. Using a spoon, press the pastry down into warm juices, but don't submerge. Serve warm with ice cream. ENJOY!

BEST-EVER HEALTHY APPLE CRISP

Steps:

• Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size.
• In a large bowl, toss the apples with maple syrup, water, and cinnamon. Pour apples into greased 9x9 or 8x8 inch baking dish.
• In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
• Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent over-browning. Serve warm with vanilla ice cream or whipped cream!

HONEY BAKED CINNAMON APPLES RECIPE

Steps:

• Preheat the oven to 350F
• In a small bowl, combine the brown sugar, cinnamon, honey, and coffee creamer
• Spray a pie pan with a little cooking spray, and arrange the apples on it.
• In the middle of each apple, where you have cored them out. Fill the cavity of each apple with the brown sugar mixture.
• After the cavity is filled, place a 4th of the butter onto the top of each apple in the core section.
• Cover with the dish with foil and bake for about an hour
• Take the apples out the oven, Take the foil off and serve them up and ENJOY!

BAKED HONEYCRISP APPLES

Steps:

• Preheat oven to 400. Slice off top of apples and scoop out cores, leaving a well in the center. In a bowl, mix brown sugar, cinnamon, cranberries and walnuts until blended. Stuff each apple with 1/4 of the brown sugar mixture. Place apples in a deep baking dish, topping each with 1 tbsp butter and a sprinkle of cinnamon. Fill bottom of pan with water and bake for 50-60 minutes, until apples are tender.

SLOW-BAKED HONEYCRISP APPLES

Steps:

• For apples:
• Position rack in center of oven and preheat to 300°F. Butter four 3/4-cup custard cups or ramekins. Line rimmed baking sheet with parchment paper.
• Mix sugar, ginger, and coriander in small bowl. Peel apples, halve through stem end, and remove core. Slice apple halves crosswise into 1/8-inch-thick slices. Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter. Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel. Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full). Cover tops of cups with plastic wrap, then foil. Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape. Place cups with apple mixture on prepared baking sheet. Place 1 empty custard cup or ramekin atop each to weigh down.
• Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours. Remove empty custard cups. Transfer cups with apple mixture to rack and cool at least 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes.
• For topping:
• Whisk all ingredients in medium bowl until soft peaks form. Spoon cream atop apple mixture in each cup.