Honey Crunch Baked Apples Recipes

HONEY BAKED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
• Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
• Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

OLD-FASHIONED HONEY BAKED APPLES

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

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.

CRUNCHY BAKED APPLES

Steps:

• In a blender or food processor, grind walnuts and sugar. Add cinnamon and set aside. Combine the brown sugar, raisins and 2 tablespoons of butter; set aside. Core apples and peel the top two-thirds of each. rub tops and sides with lemon; squeeze juice into centers. Brush apples with 2 tablespoons butter; press nut mixture evenly over peeled sides. Place in an ungreased 9-in. square baking dish. Fill apples with raisin mixture. Place a cinnamon stick in each apple; drizzle with remaining butter. Pour apple juice around apples. Bake, uncovered, at 375° for 40-50 minutes or until apples are tender. Cool 15 minutes before serving.

BAKED APPLES WITH HONEY SYRUP

Steps:

• Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end.
• Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture.
• Place the apples in a 8" by 8" baking pan.
• In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples.
• Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan.
• Serve warm or cold, with whipped cream if desired.

HONEY CRUNCH BAKED APPLES

Steps:

• Preheat oven to 350*. Place the apples in a 9-inch square baking pan.
• In a bowl, combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 Tbsp of honey.
• Spoon equal amounts of the filling into each apple, packing it lightly.
• Stir together the melted butter, the remaining 3 Tbsp of honey, and apple juice.
• Pour over the apples.
• Cover and bake for 30 minutes.
• Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes.
• Serve warm.