Baked Apples one of the comfort foods we like to enjoy in the autumn when the temperatures start to drop and apples are coming fresh from the orchards. This is when Apples are plentiful and at their best. We don't mind having the oven on, and they are delicious and very easy to do.
Baked apples make for a lovely breakfast treat or a dessert for after your dinner. I think they are very homey and comforting. You can bake just about any apple, but today I chose to use Pink Ladies as that is what I had in the refrigerator. This is a recipe sized just for two people, but you can very easily multiply it to feed more.
You will need to core the apples. I have an apple corer, but today I also wanted to keep the bottoms intact, so I just used it to punch a whole down into the apple almost through to the bottom and then I used a metal 1/4 tsp measure to scoop out the core and enough surrounding apple to give me a one inch in diameter cavity down most of the length of the apple. You need plenty of room to hold a cinnamon stick and that buttery cranberry, oat and maple filling! There's a bit of freshly grated nutmeg in there as well.
I always cut a really shallow line into the apple all the way around it horizontally about a third of the way down the fruit. This helps to prevent the apple from bursting when it is baking. You will see it when you first take the apple out of the oven, but once the apple settles it pretty much disappears.
You could of course use ground cinnamon but I really like the way that a whole cinnamon stick looks in these. You don't eat it of course, but it does impart a nice cinnamon flavour to the whole apple and when you are done you can use add it to a saucepan along with some orange peel, whole cloves, star anise and water to make a natural air freshener. When we had the wood stove I always had a container filled with this simmering on the back of the stove all winter through. It made the house smell gorgeous and put some moisture into the air at the same time. Wood fires can be so drying.
Its very pretty. You stuff around the cinnamon stick with the oat, maple and cranberry stuffing. It helps to hold the cinnamon stick in place and adds even more lovely flavours to the apples. They bake in a small baking dish along with some boiling water and a bit of maple syrup. This forms a bit of a sauce when all is said and done, which is lovely spooned over the finished apples.
INGREDIENTS NEEDED
TO MAKE
🍎MAPLE & CRANBERRY BAKED APPLES🍎
There is nothing too fancy here, unless you consider cinnamon sticks to be fancy. No worries if you don't have any. Ground cinnamon works just as well.
- 2 medium sweet eating apples (I used Pink Ladies)
- 1 TBS finely chopped dried cranberries
- 3 TBS maple syrup, divided
- 4 TBS rolled oats
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1 TBS butter
- 1/2 cup (120ml) boiling water
🍎INGREDIENTS NOTES🍎
Sweet Eating Apples
Choose apples that hold their shape well during baking. I used Pin k Lady apples today because they have a lovely balance of sweetness and tartness, but Honeycrisp, Ambrosia, Gala or Fuji apples would also work beautifully.
Dried Cranberries
These add little bursts of sweet-tart flavour that pair perfectly with the maple syrup and apples. If desired, you could substitute raisins, chopped dried cherries or dried blueberries.
Maple Syrup
Pure Maple syrup gives these baked apples a wonderful depth of flavour and a distinctly autumnal character. Use the best quality maple syrup you can find. Dark amber syrup adds an especially rich flavour.
Rolled Oats
Old-fashioned rolled oats provide texture and a wholesome, rustic touch to the filling. Quick oats can be used in a pinch, although the texture will be a lot softer and not as nutty.
Nutmeg
Freshly grated nutmeg offers the most fragrant flavour, but pre-ground will also work well. Just a small amount adds warmth and enhances the sweetness of the apples.
Cinnamon Sticks
As the apples bake, the cinnamon sticks infuse the cooking apples with gentle spice. If you don't have cinnamon sticks, ground cinnamon may be used in the filling. No more than 1/2 tsp.
Butter
A small amount of butter enriches the filling and helps to create a luscious sauce as the apples bake Salted or unsalted butter may be used.
HOW TO MAKE
🍎MAPLE & CRANBERRY BAKED APPLES🍎
These really are one of the simpler desserts to make. A real treat that is not only delicious, but fairly healthy.
- Preheat the oven to 190*C/375*F/ gas mark 4. Have ready a small baking dish. (You want to be able to hold the apples upright without them falling over.)
- Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact. I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple. (You do not want to core them all the way through, so be careful.)
- You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the center of each apple (about 1/2 to 1 inch down from the top). (This helps to keep them intact so that they don't burst open when baking. The apple will settle down when you take it out of the oven and the score will be almost undetectable.)
- Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.
- Put a cinnamon stick in the centre of each apple and fill around the sides with the oatmeal mixture. Put them into the baking dish. Dot the tops with the remaining butter. (Dot it over the filling in the main.)
- Whisk together the remaining maple syrup and the boiling water. Pour around the apples in the dish. Cover tightly with aluminium foil. (This will form a lovely sauce for the apples.)
- Bake in the preheated oven for 40 to 50 minutes until the apples are cooked through and tender.
- Remove from the oven and spoon any juices in the dish over top. Serve warm.
We enjoyed these with pouring cream today, but ice cream, whipped cream, custard . . . all are very nice.
🍎HINTS & TIPS FOR SUCCESS🍎
Choose apples that are firm and unblemished
Softer apples can often become mushy during baking, whilst firmer varieties retain their shape and texture beautifully.
Don't core all the way through
When removing the core, leave the bottom of the apple intact to create a little "bowl" for the filling. This helps to keep all of the delicious oat and cranberry mixture inside as the apples bake.
Use freshly grated nutmeg
If you can, use freshly grated nutmeg for the best flavour. It is far superior to the already grated stuff.
Chop the cranberries finely
Chopping the cranberries finely helps to distribute their sweet tart flavour throughout the filling.
Watch the bake time
Apples vary in size and variety. Start checking for doneness near the end of the baking time. A knife should slide easily into the flesh whilst allowing the apples to maintain their shape.
Don't skip the water
The boiling water in the baking dish creates steam that helps the apples to cook evenly and prevents the maple syrup from scorching. It also forms the beginnings of a delicious sauce.
Baste for extra flavour
If desired, spoon some of the maple mixture from the bottom of the dish over the apples several times during baking. This adds extra moisture and a beautiful glaze.
Save every drop of the liquid
The maple syrup liquid in the baking dish is like liquid gold. Be sure to spoon it generously over the apples when serving.
🍎FREQUENTLY ASKED QUESTIONS🍎
WHAT IS THE BEST KIND OF APPLE TO USE?
Any firm baking or eating apple that holds its shape well during baking will work. Pink Lady, Honeycrisp, Braeburn, Ambrosia, Fuji and Granny Smith are excellent choices
DO I NEED TO PEEL THE APPLES?
NO. The apples bake in their skins, which helps to preserve their shape during baking. Do wash them well however.
CAN I SUBSTITUTE RAISINS FOR THE CRANBERRIES?
Absolutely Raisins, currants, chopped dried cherries or even chopped dried apricots can be used in their place.
CAN I USE HONEY INSTEAD OF MAPLE SYRUP?
Yes, Honey will work well, although hit will give the baked apples a slightly different flavour profile. The maple syrup adds a uniquely autumnal flavour that pairs especially well with the apples and cranberries.
CAN THESE BE MADE AHEAD OF TIME?
Yes. You can bake the apples several hours ahead of time. Simply cover and refrigerate them, then gently reheat before serving.
🍎A FEW MORE APPLE DESSERTS TO ENJOY🍎
Tis the season! Here are a few more apple desserts you might also enjoy!
QUICK & EASY APPLE TARTS - Its amazing what you can do with a block of puff pastry and a few apples. These are a delightful treat that are as simple to make as they are delicious to eat. Using only a handful of ingredients, they bake up golden and crisp, making them perfect for an afternoon tea, a family dessert, or for a treat whenever you're in the mood for a little taste of home-style comfort.
SWEDISH APPLE PIE - Don't let the name fool you, this is more like a comforting apple dessert than it is a traditional pie. Sweet, tender apples are crowned with a buttery, cake-like topping that bakes to golden perfection. Simple to make and utterly irresistible. Prepare to fall in love.
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Yield: Makes 2 servings
Maple & Cranberry Baked Apples
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Natures comfort food. All natural and delightful served for breakfast or dessert. We like cream with them, but custard is also very nice, as is ice cream.
Ingredients
- 2 medium sweet eating apples (I used Pink Ladies)
- 1 TBS finely chopped dried cranberries
- 3 TBS maple syrup, divided
- 4 TBS rolled oats
- 1/4 tsp grated nutmeg
- 2 cinnamon sticks
- 1 TBS butter
- 1/2 cup (120ml) boiling water
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 4. Have ready a small baking dish.
- Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact. I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple.
- You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the center of each apple (about 1/2 to 1 inch down from the top). This helps to keep them intact so that they don't burst open when baking.
- Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.
- Put a cinnamon stick in the centre of each apple and fill around the sides with the oatmeal mixture. Put them into the baking dish. Dot the tops with the remaining butter.
- Whisk together the remaining maple syrup and the boiling water. Pour around the apples in the dish. Cover tightly with aluminium foil.
- Bake in the preheated oven for 40 to 50 minutes until the apples are cooked through and tender.
- Remove from the oven and spoon any juices in the dish over top. Serve warm.
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There is something quite comforting about a meal that combines two family favourites into one delicious dish. This Meat Loaf Pie does exactly that, bringing together a tender, flavourful meatloaf base with a rich topping of tangy ketchup glaze, sharp cheddar cheese and smoky bacon. Its simple home cooking at it's very best.
Perfect for busy weeknight suppers, cozy weekend dinners, or whenever you're craving hearty comfort food. This Vintage-inspired recipe has been a family favourite for many years. Warm, satisfying, and wonderfully nostalgic, this is the kind of meal that brings everyone eagerly to the table with smiles on their faces and appetites ready. One bite and you'll understand why recipes like this have stood the test of time!
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Time for another recipe that I have had kicking around in my Big Blue Binder for years and years. Meat Loaf Pie!
When I was a child I did not like meatloaf at all. I didn't like minced meat at all! My mom always bought the really cheap stuff that was full of grease, gristle and bits of bone. I hated it. It was not my favourite thing at all. I could never understand the false economy of buying cheap mince . . . half of it gets drained away in fat . . . I'd rather pay more and get my money's worth. I always buy extra lean minced steak and it is worth every extra penny.
We do like meatloaf in this house, but sometimes I want the flavour of a good meatloaf, but I don't have the time to spend that it takes to cook a regular meatloaf!
This tasty Meatloaf Pie is the Answer. It has all the flavours of a traditional meatloaf, but in a pie shape! This tasty Meatloaf Pie recipe fits the bill on all counts. You get all the yums from meatloaf, but in half the time and with a lot less faffing about!
It cooks in about a third of the time and boasts a tasty topping of a well flavoured tomato sauce, cheese and streaky bacon. It is some delicious. I like to serve it cut into wedges, along with some fluffy homemade mash and green beans or cabbage on the side. My family always enjoyed this as much if not more than regular meatloaf!
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🥓❤️INGREDIENTS NEEDED
TO MAKE
MEATLOAF PIE🥓❤️
Simple ingredients, simple method, fabulously tasty results!
For the Meat:
- 5 fluid ounces (147ml)) evaporated milk (not sweetened condensed)
- 1/2 cup (55g) dried fine bread crumbs
- 1/2 tsp garlic salt
- 1/4 tsp ground pepper
- 1 single serving envelope of cup of soup (I like to use the cream of mushroom or the onion)
- 1 pound (454g) of extra lean minced beef
To top:
- 1/3 cup (75g) tomato ketchup
- 1/2 tsp dried oregano
- 1/2 tsp dried mustard powder
- 1 dessert spoon of brown sugar
- 1 cup (114g/4 ounces) strong cheddar cheese, grated
- 6 slices of streaky bacon, partially cooked and cut in half lengthwise
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🥓❤️NOTES ON INGREDIENTS🥓❤️
Evaporated Milk
Evaporated milk helps to keep the meat mixture moist and tender, while adding a lovely richness. You could also use cream in it's place.
Fine Bread Crumbs
The bread crumbs act as a binder, helping the meatloaf to hold together beautifully when baked. Fine dry crumbs work best as they absorb the liquid evenly.
Garlic and seasonings
Garlis salt adds both seasoning and a subtle garlic flavour. If you only have garlic powder you can use that and add a tiny bit of extra salt to taste. A little freshly ground black pepper adds warmth and depth.
Cup of Soup Mix
This is the secret ingredient that gives the meatloaf some extra flavour and moisture. Onion, Mushroom, tomato. Most varieties work well.
Extra Lean Ground Beef
Extra lean beef creates a hearty meatloaf without excess grease.
Tomato Ketchup
This forms the base of the delicious topping. It adds a sweet and tangy flavour that complements the savoury meat beautifully.
Dried Oregano
This adds an earthy herbaceous note to the topping and pairs well with the tomato flavour.
Dried Mustard Powder
This adds a gentle tang and slight heat. The complexity helps balance the sweetness of the ketchup and brown sugar.
Brown Sugar
Just a touch of brown sugar rounds out the acidity of the ketchup and helps create a flavourful glaze as the pie bakes.
Strong Cheddar Cheese
A good mature cheddar or even extra old provides plenty of flavour. Do grate your own cheese if possible.
Streaky Bacon
Partially cooking the bacon before placing it on top ensures it will crisp up nicely during baking. The smoky bacon adds a wonderfully savoury finish that everyone enjoys.
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🥓❤️HOW TO MAKE MEAT LOAF PIE🥓❤️
This is a very easy make. It goes together quickly and cooks in a fraction of time of a full sized loaf.
- Preheat the oven to 350*F/180*C/ gas mark 5. Lightly grease a 9-inch pie tin and set aside. (I use a heavy metal pie tin.)
- Whisk together the evaporated milk, bread crumbs, garlic salt, pepper and soup mix in a bowl. (This gives the crumbs an opportunity to absorb the liquid and other flavours.)
- Crumble the meat over top and then mix it in, combining everything together well. (Take care not to overmix. Overmixing can toughen the meatloaf.)
- Spread into the prepared pie tin, pressing it onto the bottom and 1/2 inch up the sides.
- Bake for 20 to 25 minutes. (It will not be cooked through yet.)
- Whisk together the ketchup, oregano, mustard powder and brown sugar. (I use a small wire whisk.)
- Remove the pie tin from the oven. Spread this on top of the meatloaf. Top with the grated cheese and the bacon. (Make sure your bacon is partially cooked.)
- Bake 5 to 10 minutes longer until cooked completely through and the bacon has crisped somewhat and the cheese has melted. (Don't overcook it.)
- Remove from the oven and let stand for 5 to 10 minutes before cutting into wedges to serve. We like to have mashed potatoes and a green vegetable with this. (Prepare to fall in love!)
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🥓❤️HINTS AND TIPS FOR SUCCESS🥓❤️
Don't overwork the meat mixture
Mix the ingredients just until thoroughly combined. Overworking the meat can result n a dense, tough meatloaf rather than one which is tender and juicy.
Use Lean Ground Beef
Lean ground beef provides plenty of flavour while preventing the pie from becoming overly greasy. Also if you use regular ground beef instead of lean, you may wish to drain off excess fat before adding the topping.
Let it rest before serving
Allow the Meatloaf pie to stand for 5 to 10 minutes after baking. This makes it easier to slice and serve neat portions.
Add vegetables for extra nutrition
You can add some grated zucchini or even grated carrot to the meatloaf mixture. A handful of peasn, corn, carrots or finely diced celery can also be mixed into the meat layer to add colour, flavour and nutrition.
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🥓❤️FREQUENTLY ASKED QUESTIONS🥓❤️
WHAT IS MEAT LOAF PIE?
This is a comforting family-style dish that combines a hearty meatloaf base with a delicious sauce, cheese and bacon topping. Easy to cut into wedge.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can absolutely make this ahead of time. You can mix together all of the meat mixture ingredients and press it into a pan, cover and refrigerate, ready to pop into the oven and cook at your convenience. Simply follow the recipe and top with the sauce, cheese, and bacon as suggested.
CAN THIS BE FROZEN?
Yes. Allow it to cool completely, then wrap well, label, date and freeze or up to three months. Thaw overnight in the refrigerator before reheating.
WHAT TYPE OF GROUND BEEF WORKS BEST?
I favour lean ground beef, but you can also use ground turkey, ground chicken, or even a mix of pork and beef if you wish. Italian sausage is also very nice.
HOW DO I KNOW WHEN IT IS DONE?
The meat should be cooked through and the topping crisp and golden. An internal temperature of 160*F/71*C ensures it is fully cooked.
WHAT CAN I SERVE WITH THIS?
A simple green salad, mashed potatoes, steamed veggies, buttered peas, pickled beets, all work wonderfully with this cozy dish.
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🥓❤️A FEW MORE GROUND BEEF RECIPES TO ENJOY🥓❤️
Ground beef is one of the more economical cuts of meat to use. These days we are all looking to cut our bills if we can. Here are a few more ground beef recipes to enjoy.
GROUND BEEF & BARLEY SOUP - Normally beef and barley soup requires much longer as you are using stewing beef in it which takes a long time to cook and tenderize. The use of ground beef in this shortens the cook time considerably. And if you use a really quality lean ground beef you won't even notice the difference between this and stewing beef. Ground beef, aromatic veggies, chopped tomatoes, barley, all good, very easy to make. This is very delicious!
GROUND BEEF CASSEROLE WITH DUMPLINGS - A savory ground beef and gravy mixture, oven braised and topped with suet dumplings. The flavor of the beef is enhanced by the use of a mirepoix, which is a mix of aromatic vegetables. Celery, onions and carrots. The carrot adds a certain sweetness to the sauce. Everything just goes together very beautifully. Hearty & delicious.
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Pin this delicious recipe to your Delicious Main Dish, Comfort Food or Ground Beef recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 4
Meat Loaf Pie
Prep time: 15 MinCook time: 35 MinInactive time: 10 MinTotal time: 1 Hour
A lot quicker to make than a regular meatloaf and delicious as can be! A real family favourite!
Ingredients
For the Meat:
- 5 fluid ounces (147ml)) evaporated milk (not sweetened condensed)
- 1/2 cup (55g) dried fine bread crumbs
- 1/2 tsp garlic salt
- 1/4 tsp ground pepper
- 1 single serving envelope of cup of soup (I like to use the cream of mushroom or the onion)
- 1 pound (454g) of extra lean minced beef
To top:
- 1/3 cup (75g) tomato ketchup
- 1/2 tsp dried oregano
- 1/2 tsp dried mustard powder
- 1 dessert spoon of brown sugar
- 1 cup (114g/4 ounces) strong cheddar cheese, grated
- 6 slices of streaky bacon, partially cooked and cut in half lengthwise
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 5. Lightly grease a 9-inch pie tin and set aside.
- Whisk together the evaporated milk, bread crumbs, garlic salt, pepper and soup mix in a bowl.
- Crumble the meat over top and then mix it in, combining everything together well.
- Spread into the prepared pie tin, pressing it onto the bottom and 1/2 inch up the sides.
- Bake for 20 to 25 minutes.
- Whisk together the ketchup, oregano, mustard powder and brown sugar.
- Remove the pie tin from the oven. Spread this on top of the meatloaf. Top with the grated cheese and the bacon.
- Bake 5 to 10 minutes longer until cooked completely through and the bacon has crisped somewhat and the cheese has melted.
- Remove from the oven and let stand for 5 to 10 minutes before cutting into wedges to serve. We like to have mashed potatoes and a green vegetable with this.
Notes
This is also very easy to double. You can bake one and put the other, minus the toppings, in the freezer so that you have a delicious meal ready at your fingertips whenever you need one! You can cook from frozen, but of course it will take a bit longer.
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