Microwave Rosemary Apples Recipes
MICROWAVE BAKED APPLES
This is an easy and fast baked apple recipe. Great for brunch or snack. Stuff the apples with any additional fruits that you wish -- cranberries stuffed into apples are especially delicious.
Provided by Nicole M.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 11m
Yield 2
Number Of Ingredients 5
Steps:
- Core the apples, leaving the bottom intact.
- In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
- Microwave for 3 1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 37.6 g, Cholesterol 10.8 mg, Fat 5.1 g, Fiber 4.9 g, Protein 0.5 g, SaturatedFat 3 g, Sodium 33 mg, Sugar 32.1 g
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7 TIPS FOR MAKING BAKED APPLES IN THE MICROWAVE | KITCHN
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- Use firm apples, roughly the same size. Anytime you’re making more than one “baked” apple in the microwave, you’ll want to use apples that are roughly the same size.
- Decide how to prep them. When it comes to how you’ll prep and serve the apples, you can leave them whole and core the center of the fruit, or cut the apples in half lengthwise and scoop out the core that way.
- Cover the baking dish. Just as with the oven-baked version, you should put the apples in a baking dish just large enough for the quantity you’re cooking (one which will fit in the microwave and isn’t made of metal, of course), and add some water to the bottom of the dish — about 1/4 cup per apple.
- Increase the cook time when you use more apples. When making “baked” apples in the microwave, it’s just as easy to make one as it is to make four. But remember that the more apples in the baking dish, the longer the cook time.
- Don’t expect crunchy bits. The lack of dry, hot air circulating around the apples as they cook in the microwave means that the bits of oat filling that peek out of the apples won’t crisp the way they would in the oven.
- Do make the most of the sauce. Who needs crunchy bits when your dessert makes it own sweet sauce? Remember that thin layer of water added to the baking dish for cooking?
- Toast nuts separately (and add after). Toasted nuts, like walnuts and pecans, can make a delicious addition to baked apples. When making this dessert in the microwave, wait until after cooking and sprinkle the nuts on top.
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- Assemble your tools and ingredients. Whether you’re preparing one apple or four (typically the max for a casserole dish that will fit in a microwave), you want to make sure your microwave-safe baking dish is deep enough to capture the juices that will come from your microwaved baked apples. You can reduce that into a syrup for topping later, or even use it as-is for dipping or as a light sauce. Otherwise, mix your sugar and cinnamon together in a prep bowl with a teensy pinch of salt to enhance the sweetness. This blend should be to taste, but a good starting point for most apples cooked in a microwave is a tablespoon of sugar per baked apple.
- Wash and core your apples. Gently scrub the peels of your apples (our guide to cleaning apples can help if you’re unsure how). Decide if you want to bake them whole or as halves. If you’re making them as open-face halves, cut a channel out where the fibrous core and seeds are. If you’re microwaving a whole apple, remove the core with a corer or paring knife, leaving a quarter to half an inch at the bottom so that the fillings will remain in the apple, infusing it with flavor. For aesthetic, to avoid a wrinkly top, some choose to peel the skin off the top half-inch of the apple, but that’s entirely up to you.
- Stuff the apples. Spoon your sugar, cinnamon, and salt mixture into the hollow chamber of the apple you’re about to microwave, plus any add-ins. Note that this will get soggy, so oats, granola, and nuts are not recommended as fillings, but rather as toppings. Instead, look to additional spices (I love a tiny pinch of nutmeg) and/or dried or frozen fruit, like raisins or blueberries, to punch your apples up from the inside. Pack it down with your spoon, add a tablespoon of water to the cavity, and top with a pat of butter. This will melt and trickle down through the fillings and will even out as you microwave your apples.
- Place in baking dish. For baked apple halves, place them skin-side down, filling-side up. If you’re microwaving whole apples, stand them up with the cut-side open to the top. Give each apple or portion room to breathe; crowding the pan may cause juices to bubble over. Add just a thin layer of water to the baking dish to keep the apples from sticking or scorching in case you accidentally overcook them. The rising steam will help your apples cook faster, too!
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