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Home » Type » Desserts » Fruit Cobblers Crumbles and Crisps » Baked Apples 2 Ways

Baked Apples 2 Ways

November 3, 2009 by Faith 20 Comments

all-through-the-year-cheer-fall-small1

As you may know, apples are closely related to roses (I only found this out recently, and I thought it was so interesting!).  This might seem strange, but bake an apple and it won’t seem so odd.  Baked apples have a distinctive sweet, floral aroma just like roses.  You’re probably thinking that this scent would make a lovely perfume, right?  This is exactly why I love the DKNY Be Delicious fragrance collection!  As edible (or food-based, I should say) scents go, this is the only one I like to wear…but vanilla is my favorite candle scent!  It makes the house smell like fresh baked cookies.

 

There are so many different variations on baked apples I decided I wanted to share at least two of my favorites with you.  The second recipe with the crumb top is the one I make more often…but the first recipe with the custard sauce is my favorite.  If you’ve got the time to make the custard, it is well worth the effort, and if there’s extra custard, you can use it for any number of things (topping for ice cream/froyo, oats, or cereal…dipping sauce (fondue-style) for pieces of fruit…all-in-one sweetener and cream for coffee/tea, etc.).

Baked apples are the perfect dessert for any fall meal (and I’ll admit, I like to eat them for breakfast/brunch on occasion!).  You can serve them hot, cold, or room temperature and you can add whipped cream or ice cream if you really want to gild the lily. 

img_0140-smallBaked Apples with Vanilla-Nutmeg Custard Sauce

 

For 1 Baked Apple (can be easily adjusted for however many you want to make):

1 apple (I like Cortland or another sweet/tart apple for this)

1 TB water

1 tsp butter

1 tsp brown sugar

1/8 tsp cinnamon

Pinch nutmeg

 

Vanilla-Nutmeg Custard Sauce (makes about 1 cup, or enough for about 6-8 apples):

2 TB butter

½ c sugar

2 large eggs

Pinch nutmeg

½ c milk

1 tsp pure vanilla extract

 

For the apple:  Preheat the oven to 325F.  In a small pan, heat together the water, butter, brown sugar, cinnamon, and nutmeg until the butter is melted and the sugar is dissolved.  Wash and core the apple (but don’t peel it), place it in an oven-safe dish (I like to use individual dishes), and pour the butter/sugar/spice mixture over it.  Cover the apple with aluminum foil and cook for 35 to 55 minutes.  Cooking time will vary depending on your oven and the type of apple you use.  The apple is done baking when it can be pierced easily with a fork.

 

For the custard sauce:  Prepare a double boiler.  Scald the milk by heating it in a small pan until small bubbles form around the edges, then taking it off the heat (don’t let it come to a boil).  Cream together the butter, sugar, and nutmeg; beat in the eggs one at a time.  Heat the egg mixture over a double boiler and very gradually pour the scalded milk into the egg mixture while whisking constantly.  Heat the custard until it reaches 170F or until it coats the back of a wooden spoon, stirring constantly.  Strain the custard through a fine mesh sieve, then add the vanilla extract. 

 

Serve the apples with 2-3 TB of custard sauce poured on top.

img_0643-smallBaked Apples with Walnut-Oat Crumb Topping

 

(Yield:  2 servings)

 

1 apple

1 TB butter

1 TB all-purpose flour

3 TB rolled oats

1 TB chopped walnuts

1 TB brown sugar

Pinch cinnamon

Pinch nutmeg

Pinch salt

 

Preheat the oven to 350F.  In a small bowl, use a fork to cut together the butter, flour, oats, nuts, brown sugar, cinnamon, nutmeg, and salt until it forms a crumbly mixture.  Wash and core the apple (but don’t peel it), then cut it in half along its equator.  Transfer each apple half to an oven-safe dish (I like to use individual dishes) and sprinkle the crumb topping on the each apple half.  Bake the apple (uncovered) for about 30 to 45 minutes until the topping is golden and the apple is tender (i.e., when it can be easily pierced with a fork).  Cooking time will vary depending on your oven and the type of apple you use. 

 

(Click on an image to enlarge)

 

 

 

Filed Under: Fruit Cobblers Crumbles and Crisps Tagged: All Through the Year Cheer, Apples, Custard, Oats, Recipes

Comments

  1. lynn says

    October 4, 2011 at 9:51 pm

    Well I printed out this recipe two years ago ;o and finally got the chance to try it (the baked apples with the custard sauce). Yum. I may have cooked my apples too long as they kind of caved in on themselves and didn’t look too lovely. But the taste? Delicious. I love your ideas about using the extra custard sauce. I’m thinking maybe with oatmeal for breakfast tomorrow. Thanks for the sweet, vanilla-y goodness.

    Reply
  2. ingrid says

    November 5, 2009 at 2:04 pm

    Can I combine them? Now that would be gilding the lily! :)
    ~ingrid

    Reply
  3. peachkins says

    November 5, 2009 at 4:46 am

    Great way to prepare apples. I haven’t tried them baked like this, only as apple pies..

    Reply
  4. Blond Duck says

    November 4, 2009 at 5:06 pm

    I claim the walnut topping and custard!

    Reply
  5. theUngourmet says

    November 4, 2009 at 5:05 pm

    That vanilla nutmeg custard sounds so delicious. I was just thinking of baked apples and now I have a recipe! :D

    Reply
  6. Rosa says

    November 4, 2009 at 3:57 pm

    What great ways of preparing apples! A wonderful fall fruit and gorgeous seasonal desserts!

    Cheers,

    Rosa

    Reply
  7. Natasha - 5 Star Foodie says

    November 4, 2009 at 1:48 pm

    I’m loving both versions of baked apples! I had no idea that apples were related to roses, very neat!

    Reply
  8. Dawn says

    November 4, 2009 at 10:51 am

    WOW! I don’t think I’ve ever had a baked apple, but this just looks and sounds absolutely delicious! I love that DKNY scent as well and I’m not a huge fruity scent type of girl.

    Reply
  9. Krista says

    November 4, 2009 at 7:43 am

    I love baked apples. Mom use to stuff them with brown sugar and raisins. YUM! I had no idea that apples were closely related to roses! Neat tidbit….

    Reply
  10. grace says

    November 4, 2009 at 6:33 am

    clearly, the best apple of all is one making use of both methods. a custardy sauce drizzled all over a crumb-topped baked apple couldn’t get any better, could it?

    Reply
  11. Donna says

    November 4, 2009 at 6:06 am

    Gosh, how do you choose, they both look fantstic. I know.. Ill have one of each.

    Reply
  12. Lorraine @ Not Quite Nigella says

    November 4, 2009 at 1:48 am

    Hehe as Oprah would say, “Hurt me!” That look so good with the custard and the topping (and I have a weakness for apple desserts :)

    Reply
  13. Heavenly Housewife says

    November 4, 2009 at 12:25 am

    mmmmm…. walnut crumb topping.. droooooooool

    Reply
  14. sophia says

    November 3, 2009 at 11:30 pm

    Wow, I did not know about apples being related to roses…so damn cool!
    Both apple dishes look awesome! What is your fave apple though?

    Reply
  15. Michael [KyotoFoodie] says

    November 3, 2009 at 8:37 pm

    Yum yum! I loved baked fruit with crumble on top! I get to eat a whole lot of great and yummy stuff where I live in Kyoto Japan but I REALLY miss baked food!

    I had not seen the DKNY Be Delicious fragrance collection, thanks for the tip. I will have to put some on my gal!

    Reply
  16. [email protected] says

    November 3, 2009 at 6:44 pm

    Those baked apples with vanilla custard sauce sound heavenly. How’d you know I have a huge box of apples I just bought from a local farm on Sunday? :)

    Reply
  17. Nutmeg Nanny says

    November 3, 2009 at 4:09 pm

    As always…amazing! The only baked apples I have had are just apples with some butter and cinnamon. I love the crumbly topping and the custard…which one do I try first?

    Reply
  18. Jen says

    November 3, 2009 at 4:02 pm

    I did not know that apples were closely related to roses – interesting! Okay, now the hard part – which baked apple recipe to try first?

    Reply
  19. Juliana says

    November 3, 2009 at 3:53 pm

    Faith, first love the leaves picture; second,the baked apple looks absolutely delicious, just right for this weather, a very comforting dessert :-)

    Reply
  20. Karyn Bernard (French Charming) says

    November 3, 2009 at 3:28 pm

    Actually, I did not know apples are closely related to roses…no wonder I love them! Thank you for the great recipes and your photos are super spectacular!!

    Love and hugs,
    Karyn

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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