OLD-FASHIONED APPLE CRISP
Ina Garten's Old-Fashioned Apple Crisp, a recipe from Barefoot Contessa on Food Network, is best served warm with a scoop of vanilla ice cream.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
- To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
CORNBREAD-APPLE COBBLER
Cozy up to a sweet cobbler made easier with a muffin mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease 8-inch square or round glass baking dish with shortening or cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Gently stir in remaining filling ingredients with wooden spoon. Cook about 5 minutes, stirring occasionally, until apples are tender. Pour into baking dish.
- In medium bowl, stir together cornbread topping ingredients. Spread over apples, covering them completely.
- Bake 20 to 25 minutes or until topping is golden brown.
Nutrition Facts : Calories 400, Carbohydrate 73 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 0 g
APPLE CRISP - PERFECT AND EASY
I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.
Provided by JoAnn Hague
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
- Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 55.7 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 206.7 mg, Sugar 38.1 g
CORNBREAD-STUFFED BAKED APPLES
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and core 2 crisp apples; trim the uncut sides to sit at. Scoop out and chop most of the flesh. Combine with 1/2 cup each shredded cheddar and crumbled cornbread, 1/4 cup each chopped celery and scallions, 2 tablespoons olive oil and 1 teaspoon chopped thyme; season with salt and pepper. Fill the apples with the stuffing; arrange in a baking dish. Pour in 1/2 cup apple cider. Cover with foil and bake at 425 degrees F until tender, 20 to 25 minutes. Uncover and bake until crisp, 10 minutes.
APPLE CORNBREAD
A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.
Provided by winkki
Categories Quick Breads
Time 35m
Yield 9 pieces
Number Of Ingredients 9
Steps:
- Mix dry ingredients; set aside.
- In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
- Add cornmeal mixture to wet ingredients.
- Add apple and stir gently; batter will be very thick.
- Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
- (To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).
CORNBREAD WITH CARAMELIZED APPLES AND ONIONS
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.
Provided by Alison Roman
Categories Bread Onion Side Bake Thanksgiving Apple Cornmeal Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons butter into a small bowl; set aside.
- Add onion to butter in skillet; season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.
- Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
- Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30-40 minutes. Let cool slightly before serving.
- DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.
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