Baked Crimson Gold Apples Recipe

Crimson gold apples: Small, sweet-tart apples perfect for baking.

Brown sugar: Adds sweetness and caramel-like flavor.

Cinnamon: Provides a warm, spicy note.

Chopped nuts: Optional, adds crunch and nutty flavor.

Raisins: Optional, adds sweetness and chewy texture.

Butter: Adds richness and helps to caramelize the apples.

To ensure the apples bake evenly and become tender throughout, consider scoring the skin around the middle of each apple with a sharp knife. This allows the steam to escape and prevents the apples from bursting while baking. Additionally, you can place a small amount of water or apple juice in the bottom of the baking dish to create a bit of steam and keep the apples moist.

• cored crimson gold apples - Substitute with cored Granny Smith apples: Granny Smith apples have a tart flavor that balances well with the sweetness of the other ingredients.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can add a slight caramel flavor.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor that complements baked apples well.

• chopped nuts - Substitute with chopped seeds: Chopped seeds like sunflower or pumpkin seeds can provide a similar crunch for those with nut allergies.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tartness that pairs nicely with the sweetness of the apples and sugar.

• butter - Substitute with coconut oil: Coconut oil can provide a similar richness and moisture to the baked apples.

• Allow the baked apples to cool completely at room temperature before storing.
• Transfer the cooled apples to an airtight container. If you have multiple layers, separate them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 4 days. The apples will retain their flavor and texture best when kept chilled.
• For longer storage, consider freezing. Wrap each apple individually in plastic wrap, ensuring they are tightly sealed to prevent freezer burn.
• Place the wrapped apples in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to enjoy, thaw the apples in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed apples in a baking dish and cover with foil. Warm in the oven for about 15-20 minutes or until heated through.
• Alternatively, you can microwave the apples on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked apples in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the apples from drying out.
  4. Heat for about 15-20 minutes, or until the apples are warmed through.

• Microwave Method:

  1. Place the baked apples in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to ensure the apples do not overcook.

• Stovetop Method:

  1. Place the baked apples in a saucepan.
  2. Add a splash of apple juice or water to the pan to create steam and prevent sticking.
  3. Cover the pan with a lid and heat on low for about 5-10 minutes, occasionally turning the apples to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the baked apples in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

• Slow Cooker Method:

  1. Place the baked apples in the slow cooker.
  2. Add a small amount of apple cider or water to the bottom of the slow cooker.
  3. Cover and heat on low for 1-2 hours, or until the apples are warmed through.

• Oven: Used to bake the apples at the specified temperature until they are tender.

• Baking dish: Holds the cored apples in place while they bake.

• Small bowl: Used to mix together the brown sugar, cinnamon, chopped nuts, and raisins.

• Knife: Used to core the apples and cut the butter into small pieces.

• Measuring cups: Ensures accurate measurement of the brown sugar, chopped nuts, raisins, and butter.

• Spoon: Helps to stuff the mixture into the apples' cores.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

Prepare the filling: Mix the brown sugar, cinnamon, chopped nuts, and raisins in advance and store in an airtight container.

Uniform shape: Use an apple corer to quickly and evenly core the crimson gold apples.

Pre-cut butter: Pre-cut the butter into small pieces and store in the refrigerator until needed.

Batch baking: Double the recipe and bake in a larger baking dish to save time for future servings.