Roasted apples are a delicious, healthy treat perfect for any time of year. Sliced roasted apples make a great topping for ice cream or yogurt. Whole roasted apples are an impressive dessert. Next time you go camping, try fire-roasted apples as a special treat.
Ingredients
- 4 apples
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, cut into small cubes
- Optional: pinch of salt, 1 tablespoon lemon juice,
Steps
Sliced Roasted Apples
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the apples. Use a vegetable scrubber to scrub the skins, then pat the apples dry. If you prefer peeled apples, peel your apples after washing them. Any type of apples will do, but Fuji or Granny Smith apples are both great candidates for slicing and roasting. The tart flavor and firm flesh holds up well to the cooking process.
- Slice the apples. Stand an apple upright and use a sharp knife to slice around the core, cutting the apple into four large pieces. Cut each piece in half, and discard the core. Repeat with the remaining apples.[1]
- Apples break down as they roast, so keep this in mind when you decide on the size of your slices. Apples sliced into eight parts tend to come out with the best texture.
- If you have an apple corer, use that before slicing the apples.
- Toss the apples with the brown sugar and cinnamon. Place them in a bowl and toss gently to completely coat them with sugar and spice. If desired, add a pinch of salt and a squeeze of lemon juice.
- Spread the apple slices on a baking sheet. Try to make sure none of them are overlapping.
- Top the apples with butter cubes. Try to distribute them evenly among the apple slices. The butter will melt to coat the apples as they bake.
- Bake the apple slices for 20 minutes. The apples should be golden brown and bubbly when they're ready. Remove them from the oven and let them cool for a few minutes before serving.
- Serve the apples. Roasted, sliced apples are delicious with vanilla ice cream, plain yogurt, or as a topping for oatmeal. You can store leftover apples in an airtight container in the refrigerator for three days.
Whole Roasted Apples
- Preheat the oven to 375 degrees Fahrenheit.
- Wash and dry the apples. Use a vegetable brush to scrub the skins, then pat them dry with a towel. Any type of apples will work, but Rome Beauty, Golden Delicious, or Jonagold apples are all great whole roasting apples. Their flesh bakes into a soft, smooth treat you can scoop with a spoon.[2]
- Core the apples to within 1/2 inch of the bottom. Use either an apple corer or a paring knife to remove the cores and hollow out the apples. Don't cut all the way through, though. Keep the bottoms intact, since you're going to fill the apples with the remaining ingredients.
- If you're using a paring knife, make four deep slices around the stem of the apples. Use a spoon to scoop out the core and seeds.
- If you accidentally cut through the bottom of an apple, simply reinsert the bottom piece to block the bottom of the hole.
- Fill the apples with brown sugar and cinnamon. Evenly distribute the brown sugar and cinnamon among the four apples. Use a spoon to fill up the center of the apples with the mixture. If desired, add a pinch of salt and a squirt of lemon juice to each one.
- Top the apples with butter. Evenly distribute the butter cubes among the four apples. Drop the cubes directly into the holes so that they rest on top of the sugar mixture.
- Prepare the apples for baking. Pour the hot water into the bottom of a baking dish. This will help the apples roast evenly. Arrange the apples so that they're standing upright in the baking dish.
- Bake the apples for 35 minutes. Check the apples with a fork. When they are ready they should be tender, but not mushy. Remove the apples from the oven and allow them to cool for a few minutes.
- Serve the apples. Each apple makes a single dessert for one person. Serve the apples with ice cream or whipped cream.
Campfire Roasted Apples
- Prepare your campfire. Build your fire and allow it to burn for about half an hour before you start cooking the apples. As the wood burns, it will break apart and form a layer of red-hot coals. These coals provide a hot, even surface for cooking food.
- Don't try to roast your apples directly over the flame. They will char instead of cooking.
- Use a fire poker to spread the coals into an even layer. Make sure they're still close enough to the flame to remain hot.
- Wash and dry the apples. Use a vegetable brush to scrub the skins, then pat them dry with a towel. Any type of apples will work, but Granny Smith or Red Delicious apples make great campfire-roasted apples.
- Core the apples to within 1/2 inch of the bottom. Use either an apple corer or a paring knife to remove the cores and hollow out the apples. Don't cut all the way through, though. Keep the bottoms intact, since you're going to fill the apples with the remaining ingredients.
- If you're using a paring knife, make four deep slices around the stem of the apples. Use a spoon to scoop out the core and seeds.
- If you accidentally cut through the bottom of an apple, simply reinsert the bottom piece to block the bottom of the hole.
- Use a knife to score the apples. Poke shallow score marks into the skin all around the apples. This will allow heat to penetrate to the middle of the apples as they roast.
- Fill the apples. Evenly distribute the brown sugar and cinnamon among the four apples. Then evenly distribute the butter cubes among the four apples. Drop the cubes directly into the holes so that they rest on top of the sugar mixture.
- Wrap the apples in aluminum foil. Take one apple and place it upright on a large piece of aluminum foil. Gather the edges of the foil to the top of the apple and twist, so that the apple is completely wrapped with a foil "handle" on top. Repeat with each remaining apple.[3]
- Roast the apples. Place the wrapped apples directly on top of the burning coals. Roast them for 45 minutes to an hour, depending on how hot your coals are. Use tongs to rotate the apples (keeping them upright) two or three times to ensure they cook evenly on all sides. When you can feel the apples given when you poke the foil with the tongs, they're ready to come out of the fire.
- Unwrap the apples. Let them cool for a few minutes, then carefully unwrap the aluminum foil. The apples should be soft and steaming. Serve them with spoons that can be used to scoop out the flesh.
Tips
- You can put the cinnamon on the apple after roasting it, but it will stick better if you put it on before.
- This goes very nicely with s'mores by the fire!
Warnings
- Be extremely cautious when near an open flame!
- Do not use a wooden skewer! This will burn the stick, the apple, and possibly you.
Related wikiHows
Sources and Citations
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