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Baked apples

Baked apples

Name: Baked apples
Total time: 1 h
Ingredients: 45 g unsalted butter, softened to room temperature; 50 g brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 20 g wholemeal oat flakes; 4 large apples; 180 ml warm water (you will need it during baking); optional: 2 tablespoons raisins, dried cranberries, sour cherries or chopped nuts

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 8

Core the apples, fill them with cinnamon brown sugar butter crumble and bake until slightly soft.

Craving a dessert where fresh apples shine?

These juicy baked apples highlight autumn''s favourite fruit. Core the apples, fill them with cinnamon brown sugar butter crumble and bake until slightly soft.

Enjoy them still warm straight from the oven and serve them with salted caramel or vanilla ice cream for the icing on the cake. This will be a relatively quick dessert that both children and adults will love.

Baked apples usually contain sugar, butter and/or cinnamon. We have adapted the baked apples recipe a little. The baked apples will be filled with buttery brown sugar and oats spiced with cinnamon.

You can also serve the baked apples with:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For baked apples:

45 g unsalted butter, softened to room temperature
50 g brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
20 g wholemeal oat flakes
4 large apples
180 ml warm water (you will need it during baking)
optional: 2 tablespoons raisins, dried cranberries, sour cherries or chopped nuts

Instructions:

Preparation procedure:

Preheat the oven to 180°C.

Using a hand or freestanding mixer fitted with the paddle attachment, or simply a fork or spoon, beat the butter, sugar, cinnamon and nutmeg, mixing until the ingredients are combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using.

Peel the cores from the apples. This can be difficult, we recommend using a sharp peeling knife and a spoon. Using a sharp peeling knife, cut the core, about halfway or 3/4 of the way down into the apple. Carefully scoop out the core with a spoon. It takes a little patience and arm muscles. Then use the back of the spoon to scoop out any seeds.

Place the cored apples in a cake tin or pie dish. Spoon each apple to the top with the filling. Pour warm water into the pan around the apples. The water prevents the apples from drying out and burning.

Bake for 40-45 minutes or until the apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them.

Remove the apples from the oven and, if desired, drizzle the outside of the apples with the juice from the baking tray. This adds a little moisture to the skin.

Serve warm with salted caramel, whipped cream or ice cream.

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Baked apples

Preparation time: 1 h

Difficulty: 1

Number of ingredients: 8

Ingredients:

For baked apples:

45 g unsalted butter, softened to room temperature
50 g brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
20 g wholemeal oat flakes
4 large apples
180 ml warm water (you will need it during baking)
optional: 2 tablespoons raisins, dried cranberries, sour cherries or chopped nuts

Instructions:

Preparation procedure:

	Preheat the oven to 180°C.
	Using a hand or freestanding mixer fitted with the paddle attachment, or simply a fork or spoon, beat the butter, sugar, cinnamon and nutmeg, mixing until the ingredients are combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using.
	Peel the cores from the apples. This can be difficult, we recommend using a sharp peeling knife and a spoon. Using a sharp peeling knife, cut the core, about halfway or 3/4 of the way down into the apple. Carefully scoop out the core with a spoon. It takes a little patience and arm muscles. Then use the back of the spoon to scoop out any seeds.
	Place the cored apples in a cake tin or pie dish. Spoon each apple to the top with the filling. Pour warm water into the pan around the apples. The water prevents the apples from drying out and burning.
	Bake for 40-45 minutes or until the apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them.
	Remove the apples from the oven and, if desired, drizzle the outside of the apples with the juice from the baking tray. This adds a little moisture to the skin.
	Serve warm with salted caramel, whipped cream or ice cream.

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