Stuffed Baked Apple Halves Video Recipes

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 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 STUFFED APPLES

Steps:

• Cut apples in half lengthwise; remove cores. Place in an ungreased 13x9-in. baking dish. Fill each half with 1 teaspoon blue cheese., In a small bowl, combine the oats, cranberries, raisins and brown sugar; spoon into apples. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until tender.

BAKED STUFFED APPLES

Steps:

• Preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool. Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple. (Alternatively, remove the core with an apple corer and widen the hole with a small spoon.) Peel the skin from the top half of each apple. In a small bowl, blend together the brown sugar, butter, and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly. In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops.