Roast Apples With Cinnamon Sugar Recipes

Steps:

• Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer apple slices in the bottom of an 8-inch glass baking dish.
• Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish.
• Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
• Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
• Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

Steps:

• Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the breadcrumbs, apricots, cinnamon sugar, butter and zest.
• Using an apple corer, remove the centre of each apple, then score the skin across the equator so they don't collapse during roasting.
• Pack the filling into the apples, then sit them snugly into an ovenproof dish. Mix together the orange juice and 150ml water and pour round the apples. Roast for 40-50 mins until nicely browned and very soft, but still just holding their shape. Serve with the sticky pan juices and custard or ice cream.