Brown Sugar Baked Stuffed Apples Recipes

Steps:

• Mix raisins and brown sugar together in a small bowl.
• Stand apples upright on bottom of slow cooker, and spoon raisin-brown sugar mixture into centers of apples, dividing evenly.
• Sprinkle stuffed apples with cinnamon, and dot with butter.
• Add water along edge of slow cooker.
• Cover and cook on low 3-5 hours, or on high 2 1/2 - 3 1/2 hours, or until apples are tender, but not collapsing.
• Serve warm as is, or with ice cream, or frozen yogurt.

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.

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry apples. Cut the apples in half and remove the core but leave any stems intact. Place apples in baking dish. Divide butter among each core cavity. Top each apple half with a tablespoon of sugar and dash with cinnamon.
• Bake apples until the flesh is tender and they're bubbly and perfect looking, about 30 minutes. Serve with Creamy Custard Sauce.
• Heat the melted ice cream in a small saucepan over low heat until hot. Meanwhile, put the yolks in a mixing bowl and whisk until smooth. While whisking, slowly drizzle about 1 or 2 tablespoons hot melted ice cream into the yolks until blended. While whisking constantly, slowly add the rest of the hot liquid to the yolk mixture. Pour the mixture back into the saucepan and return to low heat.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
• Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
• Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

Steps:

• Peel skin off top quarter of each apple. Using melon baller, scoop out core, leaving bottom intact. Stand apples in 13x9x2-inch baking pan. Mix sugar and spices in bowl. Reserve 2 tablespoons mixture. Fill apple cavities with remaining sugar mixture. Spoon 1/2 tablespoon maple syrup into each cavity. Scatter 3 tablespoons butter pieces over apples. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 350°F. Pour 1/2 cup water into pan with apples. Bake apples 35 minutes. Add reserved 2 tablespoons sugar mixture, 2 tablespoons maple syrup, 1 tablespoon butter, and 1/2 cup water to pan. Bake until apples are tender when pierced with skewer, about 25 minutes longer. Transfer apples to 8 bowls. Place baking pan atop 2 burners; boil over medium-high heat until syrupy, about 2 minutes. Spoon sauce over apples. Serve with whipping cream, if desired.