RASPBERRY ROASTED APPLESAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
- Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.
APPLE RASPBERRY CRISP
This crisp is so delicious served with a scoop of vanilla ice cream. Guests are sure to love the crumble topping and sweet-tart filling.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts :
RASPBERRY BAKED APPLES DESSERT
Apples take on a summertime twist in versatile Raspberry Baked Apples. This colorful combination may be served warm of cold as a side dish or dessert the whole family would enjoy.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine sugar and tapioca. Stir in water and berries. Cut a lengthwise strip of peel from the center of each apple quarter; discard peel and stir apples into raspberry mixture. Pour into a greased shallow 3-qt. baking dish. , Cover and bake at 350° for 1 hour or until apples are tender, spooning sauce over apples every 15 minutes. Serve warm with cream.
Nutrition Facts :
BAKED APPLES
Little hands aged from 3-6 can help make these sweet treats, best served with vanilla ice cream
Provided by Good Food team
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
- Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
- Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
- Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.
Nutrition Facts : Calories 127 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
APPLE-RASPBERRY PIE
This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
- Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).
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