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In a small bowl, mix together the oats, brown sugar, softened butter, butter, and salt. Carve the apples: Carve out the middle of the apples using a small spoon. Start from the top of the apple and carve your way down into the core, removing the core and all the seeds.
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Place in a large bowl. Add 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon. Toss to combine and coat the apple slices. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add the apple mixture cook, stirring often, until the brown sugar begins to melt.
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Preheat your oven to 375°F. In a bowl, combine nutmeg, cranberries, raisins, sugar, pecans, cinnamon, and salt with melted butter until it's well-mixed and moist. Set it aside. Slice off the tops of the apples just below the stem line, keeping the tops and stems.
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Place in freezer-quality plastic zippered bag along with 1 packet of sweetener or a teaspoon of sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon cornstarch, and 1 tablespoon water. Seal the plastic bag and shake well to mix ingredients. (If you prefer, place all ingredients into a small microwave-safe bowl and cover loosely.)
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First, make the topping. Combine the oats, almond flour, walnuts, brown sugar, apple pie spice, and salt in a small bowl. Use your hands to work in the firm coconut oil. Next, prepare the apples. Cut them in half lengthwise and use a small spoon to scoop the seeds out of each half.
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Preheat oven to 350°F. Grease a deep 8-inch or 9-inch square or round baking dish, or a 10-inch cast iron skillet. Set aside. Place the apple slices in a large bowl. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, cloves, ginger, nutmeg and salt.
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Apples, pears, bananas, mangoes, plums, nectarines, honeydew melons and other fruits all release high amounts of ethylene, as reported by the Produce for Better Health Foundation. That's why you should store them separately. For example, you may put apples in a medium bowl bag and bananas in a different bowl — and refrigerate them.
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Preheat oven to 425°F. Grease an 8-inch baking dish with butter. In a large bowl, combine the apples, lemon juice, sugar, cinnamon, and nutmeg. Stir to coat and then pour into the prepared baking dish. In the same bowl used for the apples, combine the flour, white sugar, brown sugar, baking powder, and salt.
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This recipe is simple, requiring 9 (basic) ingredients and 1 bowl. A mix of tart and sweet apples are peeled, cored, thinly sliced, and added right to the baking dish before being topped with delicious spices like cinnamon, fresh ginger, and nutmeg.Total swoon.
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Whether you store them in the refrigerator or on the counter, keep apples away from other fruits. "Apples release the gaseous hormone ethylene, which will cause other fruits and vegetables to ripen faster, especially if the apples themselves are bruised or overripe," says Scheck. "If you don't want to encourage ripening of other produce, store.
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Place each prepared apple in prepared baking dish. In a small bowl, prepare the filling by mixing the cinnamon, nuts, and 1⁄4 cup of the brown sugar together. With a spoon, place the filling inside the center of each apple. Divide your butter into six small pieces and place 1 small piece on top of each apple.
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Instructions. Heat oven to 375ºF. Cut the top off of the bread boule and remove as much of the soft inside as possible, leaving the sides intact and reserving the top to place back on once filled with the apples. Place on a lightly greased baking sheet. Place the peeled apple slices in a large mixing bowl.
