Recipes for "apple"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place sliced apples in a 9x13-inch baking dish. Mix white sugar, 1 tablespoon flour, and cinnamon together; sprinkle over apples. Pour water evenly over apples.

Combine oats, 1 cup flour, brown sugar, baking powder, and baking soda in a large bowl. Add melted butter and mix with a fork until crumbly; sprinkle evenly over apple mixture.

Bake in the preheated oven until apple filling is bubbling, and top is golden brown, crisp, and caramelized around the edges, about 45 minutes.

Enjoy!

In a large mixing bowl, combine the apple slices, lemon, and vanilla.

Layer sliced apples in a 9x13-inch (or approximately the same size) baking pan.

Combine the brown sugar, oats, and cinnamon in a bowl. Cut in the butter until you have a moist, crumbly mixture. Sprinkle the sugar mixture over the apples.

Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

Did you love the recipe? Give us some stars and leave a comment below!

Arrange a rack in the center of the oven.

Add the instant oatmeal to a medium bowl. Add 6 tablespoons of the butter and press and squeeze it into the oats with your fingertips until moist crumbs form. Transfer to the refrigerator.

Melt the remaining 2 tablespoons of butter in a 10-inch skillet (preferably oven-safe, like cast iron) over medium-high heat. Add the apples and cook, stirring occasionally, until caramelized in spots and beginning to soften, 5 to 7 minutes. (Reduce the heat to medium if the apples are browning too quickly.) Remove from the heat.

If you’re not using an oven-safe skillet, transfer the apples to a 2-quart baking dish.

Scatter the topping over the apples. It likely won’t cover them entirely.

Bake until the juices around the edges of the skillet are bubbling, the apples are tender, and the topping is golden-brown and crisp, 18 to 24 minutes. Let cool for 10 minutes before serving.

Love the recipe? Leave us stars and a comment below!

Grease a 9 x 13-inch pan with the butter.

In a large mixing bowl, stir together the apples, flour, brown sugar, cinnamon, and salt until the apples are evenly coated. Dump the apples into the prepared pan and bake for 30 minutes, or until the apples are beginning to soften. (If you’re scaling, bake less time for less fruit, more time for more fruit.)

In the same bowl, stir together the flour, oats, nuts, brown sugar, cinnamon, and salt. Drizzle the butter on top, then mix until no bits of flour remain and the mixture holds together like a dry cookie dough.

Give the apples a brief, gentle stir, then scatter the topping evenly over the apples. Bake for 25 to 35 minutes more, or until the filling bubbles at the corners and the topping is golden brown. Serve warm or at room temperature.

Store any leftover crisp at room temperature, covered, up to a day, or refrigerated for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Preheat the oven to 350 degrees F (175 degrees C).

Place apple slices in an 8- or 9-inch square baking dish; spread cranberry sauce over top. Combine flour, oats, brown sugar, butter, and cinnamon in a bowl until crumbly; sprinkle over apple-cranberry mixture until completely covered.

Bake in the preheated oven until apples are easily pierced with a knife and topping is browned, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Spread pie filling in an 8x8-inch baking dish. Sprinkle with cinnamon and nutmeg.

Cream together margarine and sugar. Cut in flour with a pastry blender until the mixture resembles coarse crumbs. Sprinkle mixture over pie filling.

Bake in the preheated oven until the topping is brown and crisp and the filling is hot and bubbly, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Make the filling: Place apple slices into the prepared baking dish. Add brown sugar, flour, and cinnamon; toss to coat. Scatter butter pieces over top.

Make the topping: Mix flour, oatmeal, brown sugar, cinnamon, baking soda, baking powder, and together salt in a large bowl. Cut in butter with a pastry blender or your fingers until mixture is crumbly. Sprinkle over apples.

Bake in the preheated oven until bubbly and golden brown, about 45 minutes.

Spread apples evenly in an 8-inch square microwave-safe baking dish. Mix brown sugar, oats, flour, melted butter, cinnamon, and allspice together in a medium bowl until well combined; sprinkle evenly over apples.

Cook in the microwave on high until apples are easily pierced with a knife, 10 to 12 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.

Spread apple slices into the prepared baking pan. Dot with 1 tablespoon butter pieces and sprinkle with lemon juice. Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl. Cut butter into oat mixture until mixture resembles coarse crumbs; spread over apples.

Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.

Crust: Preheat the oven to 350 degrees. Beat the butter and brown sugar with electric mixers until creamy. Add the cinnamon, salt, baking soda, and flour. The mixture should be crumbly. Set aside one cup of the mixture; press the rest into a 9×13 baking sheet lined with parchment paper. Bake for 12 minutes.

Filling: Quarter the apples and scoop out seeds/core. Slice the apple quarters with a mandoline slicer to get ultra paper thin slices (or slice by hand, cutting as thin as possible). Melt the butter in a saucepan. Add both types of sugar; when the sugar is incorporated and the mixture is JUST about to start bubbling, add the cream and stir until a creamy sauce forms. It should coat the back of a spoon.

Assembly: When the crust is done, arrange the apples in an even layer over the crust and pour the caramel over the top. Sprinkle with remaining crust crumbles from step one. Sprinkle with turbinado sugar for sparkle and crunch. Bake for 30-35 minutes. Remove from oven, lift out of the pan using the edges of the parchment paper, and allow to cool for 10-15 minutes. Cut and serve.