Mike Belt
Well-Known Member
How do you do them?
Baked Apples
- Thread starter Mike Belt
- Start date
my wife bakes them with sugar, butter and those red hot candies.
brassmagnet
Well-Known Member
Ma used a Corelle dish, cored the apples about half a inch of water, butter, brown sugar, cinnamon. 350 till tender.
DaveB
Well-Known Member
Courtesy of Alton Brown;
71 grams rolled oats, not instant
113 grams all purpose flour
142 grams packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
8 tablespoons (113 grams) unsalted butter, diced and chilled
4 Braeburn apples, Fuji will do in a pinch
Honey, Tupelo would be my choice
Heat oven to 350ºF.
Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your fingertips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm.
Cut a small slice off the bottom of each apple to create a flat, stable surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1 inch outside of the core, similar to removing the top of a pumpkin when carving a jack-o'-lantern. Remove the top and discard.
Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill, almost to the top, with honey. Spoon in oat mixture until full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
Bake on the top or middle rack of the oven until the oat filling is golden brown, about 40 minutes. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.
Hardware: Digital kitchen scale
Yield: 4 servings
Active time: 35 minutes
Total time: 1 hour 25 minutes
71 grams rolled oats, not instant
113 grams all purpose flour
142 grams packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
8 tablespoons (113 grams) unsalted butter, diced and chilled
4 Braeburn apples, Fuji will do in a pinch
Honey, Tupelo would be my choice
Heat oven to 350ºF.
Combine all the dry ingredients in a bowl along with the diced butter. Rub the mixture briskly between your fingertips until a loose sandy mixture forms with occasional moist clumps. Refrigerate this mixture while preparing the apples to keep the butter firm.
Cut a small slice off the bottom of each apple to create a flat, stable surface. With a paring knife, cut a cylindrical cone out of the top of the apple, moving about 1 inch outside of the core, similar to removing the top of a pumpkin when carving a jack-o'-lantern. Remove the top and discard.
Using a melon baller or a teaspoon, remove the remaining core and seeds, taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill, almost to the top, with honey. Spoon in oat mixture until full, then pack it down lightly. Add additional mixture until heaped and overflowing over sides of the apples.
Bake on the top or middle rack of the oven until the oat filling is golden brown, about 40 minutes. To check if apples are done, take tongs and squeeze the apples gently. If they give, they are done. Let stand for 10 minutes before serving.
Hardware: Digital kitchen scale
Yield: 4 servings
Active time: 35 minutes
Total time: 1 hour 25 minutes
