This. This privilege here. Is the thing that Fall is about. This is caramel and apples and sugary disintegrate topping and the odor of awesome prepared goodness all wrapped into the prettiest red and gold bundle. I'm trying to say that on the off chance that somebody appeared on my doorstep with a strip tied around one of these stuffed heated apples, I'd most likely swoon from the sight and the odor. At this specific minute I can't consider much else delightful than a stuffed prepared apple loaded with apple fresh yumminess.
Would you trust that I ate one of these children for breakfast a few days ago? Obviously you would, I be able to enlighten all of you the time concerning the wild things I eat before 10 am. You ought to see the interesting looks I get from my better half when I haul chilly pizza out of the ice chest. Gee golly, I don't warm it. Icy, day-old pepperoni pizza makes for a fine first dinner of the day.
Like I said, apple fresh is the most likely on the lesser-irregular end of the range of insane breakfast things I've delighted in throughout the years.
To be straightforward I'm very little of a crusty fruit-filled treat fan. For the most part since, well, I don't care for pie. Be that as it may, I like apple fresh. Truth be told I love apple fresh. The saucy filling secured in a firm sweet and salty disintegrate garnish is sufficient to send me into an attack of wild euphoria.
I don't think about you however I like frozen yogurt on top of my apple fresh. I like dessert on top of everything, except for this situation it's really an unquestionable requirement. The dessert to disintegrate garnish to saucy cinnamon apple stuff must be simply right in each and every chomp and what better approach to do that then to pack those layers into a genuine apple? This is my new most loved fall treat!
PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins
All of the sweet and caramely goodness of a traditional apple crisp, stuffed and baked inside fresh Autumn apples with the best crumble topping. Top it off with vanilla ice cream and caramel sauce for an incredible fall treat everyone will go crazy for!
Serves: 4
INGREDIENTS
- 8 apples (I used fuji apples)
- 4 tablespoons butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
crumble topping
- ½ cup flour
- ¼ cup oats
- ⅓ cup brown sugar
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons butter, chilled and cut into cubes
INSTRUCTIONS
- Preheat oven to 400 degrees.
- First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
- Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
- Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
- Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
- Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired. Enjoy!
NOTES
*If you have an apple corer, you can remove the core and use some of the flesh in the filling in which case you won't need 4 whole apples for the filling, probably 3.
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