Stuffed Whole Apple Crisp Recipes

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 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.

Steps:

• Preheat oven to 350 degrees.
• Put the oats, brown sugar, flour and butter into a small bowl.
• Stir well until well blended.
• With a sharp knife or a melon baller,cut the core and seeds out of the center of apple, keeping the apple whole.
• Place the apple in a small baking dish.
• Spoon the oat mix into the center core hole and mold the remaining oat mix on the top the sliced area.
• Pour the juice over the apple.
• Bake, until the apple is tender-- about 50-60 minutes.
• Baste with the juice a few times during baking.
• Place the warm apple in a dessert dish.
• Spoon the juice from the pan over the apple.
• Heat the carmel topping for a few seconds in a microwave.
• Drizzle the caramel topping over the apple.
• Enjoy.