Roasted apples are a real treat. In addition to allowing you to have a healthy snack, they can be enjoyed at any time of the year. If cut into wedges, they can be added as a garnish to ice cream or yogurt, while whole ones can be served alone for dessert. If you go camping, try roasting them over a fire for a special snack.
Ingrediants
- 4 apples
- 3 tablespoons of muscovado sugar
- 1 teaspoon of cinnamon
- 2 tablespoons of butter, cut into cubes
- Optional: 1 pinch of salt, 1 tablespoon of lemon juice
Steps
Method 1 of 3: Roasting the Apple Wedges
Step 1. Preheat the oven to 200 ° C
Step 2. Wash the apples
Clean the peel with a vegetable brush, then dab it with a tea towel to dry. If you prefer, you can also peel them after washing them. Any apple variant will do, but Fuji or Granny Smiths are great for slicing and roasting. The sour taste and compact pulp resist the cooking process without problems.
Step 3. Cut the apples into wedges
Place an apple vertically on the cutting board and cut it in half in the center of the core with a sharp knife. Cut each half into 2 parts to make 4 large wedges. Cut and discard the core. Repeat with the other apples.
- Apples disintegrate as they roast, so keep this in mind when determining the size of the wedges. Those cut into 8 parts tend to acquire the best consistency.
- If you have a core lever, use it before cutting apples.
Step 4. Sprinkle the muscovado sugar and cinnamon on the apples
Place them in a bowl and gently sprinkle these ingredients until they are completely coated. If you want, add a pinch of salt and a squeeze of lemon juice.
Step 5. Spread the wedges on a baking sheet
Make sure they don't overlap.
Step 6. Put the butter cubes on the apples
Try to distribute them evenly between the various wedges. The butter will melt during cooking and coat them.
Step 7. Bake the apples for 20 minutes
They will be ready when they turn golden and the liquid boils. Remove them from the oven and let them cool for a few minutes before serving.
Step 8. Serve them
Sliced and roasted apples go perfectly with vanilla ice cream and plain yogurt, but can also be used to garnish oatmeal. You can keep leftovers in the fridge for 3 days by keeping them in an airtight container.
Method 2 of 3: Roasting a Whole Apple
Step 1. Preheat the oven to 190 ° C
Step 2. Wash and dry the apples
Clean the peel with a vegetable brush, then pat it dry with a towel. Any apple variant will do, but Rome Beauty, Golden Delicious, and Jonagold are great for this recipe. When cooked, the pulp becomes soft and takes on a smooth texture, so it can be eaten with a spoon.
Step 3. Core the core leaving 1cm at the bottom
Help yourself with a core lever or a peeling knife. Do not go all the way, leave the underside of the apple intact, as you will need to stuff it with the other ingredients.
- If you are using a peeling knife, make 4 deep incisions around the petiole of the apple. Remove the core and seeds with a spoon.
- If you accidentally cut the bottom of an apple, simply put it back in place to plug the hole.
Step 4. Stuff the apples with muscovado sugar and cinnamon
Distribute them evenly between the 4 apples. Fill the central part of the fruit with the help of a spoon. If you want, add a pinch of salt and a squeeze of lemon in each of them.
Step 5. Complete the preparation with the butter
Distribute the butter cubes evenly between the 4 apples. Insert them directly into the hole, so that they sit on top of the other ingredients.
Step 6. Prepare the apples for cooking
Pour boiling water into the bottom of a baking sheet. This will ensure that the apples roast evenly. Arrange them so that they are upright inside the pan.
Step 7. Bake them for 35 minutes
Check them with a fork. They will be ready when they become soft, but not mushy. Remove them from the oven and let them cool for a few minutes.
Step 8. Serve the apples
Each of them serves as an individual dessert. Accompany them with ice cream or whipped cream.
Method 3 of 3: Roasting Apples on Fire
Step 1. Prepare the bonfire
Arrange the wood and let it burn for about half an hour before you start cooking the apples. As the wood burns, it will break down and form a layer of red-hot charcoal, which will in turn create a boiling, even surface that is ideal for cooking food.
- Do not try to roast apples directly over the flame, or they will burn rather than cook.
- Use a poker to distribute the charcoal and form an even layer. Make sure it stays close enough to the flame so it doesn't get cold.
Step 2. Wash and dry the apples
Clean the peel with a vegetable brush and pat it dry with a towel. Any apple variant will do, but Granny Smiths or Red Delicious's are great for fire roasting.
Step 3. Core the core leaving about 1cm at the bottom
Help yourself with a core lever or a peeling knife. Avoid cutting all the way. Keep the underside intact because you will have to stuff the apples with the other ingredients.
- If using a peeling knife, make 4 deep incisions around the petiole. Remove the core and seeds with a spoon.
- If you accidentally cut the bottom of an apple, put it back in place to plug the hole.
Step 4. Make superficial incisions on the entire peel with a knife, this way during cooking the heat will penetrate better to the center
Step 5. Stuff the apples
Distribute the muscovado sugar and cinnamon evenly between the 4 apples. Do the same with the butter cubes. Insert them directly into the holes so that they sit on top of the other ingredients.
Step 6. Wrap the apples in aluminum foil
Take an apple and place it vertically on a large sheet of aluminum foil. Join the edges of the paper above the apple and rotate them, so as to wrap it well and to have a sort of "handle" on top. Repeat with each apple.
Step 7. Roast the apples
Wrapped in aluminum foil, place them directly on the hot charcoal. Roast them for 45-60 minutes, depending on the degree of heat the charcoal gives off. Turn them with tongs (always holding them upright) 2 or 3 times to make sure they cook evenly on all sides. To see if they are ready, touch them with the tongs - they should have softened.
Step 8. Remove the foil
Let them cool for a few minutes, then remove the paper. Apples should be soft and steaming. Serve them with a spoon, which will help pick up the pulp.
Advice
- You can sprinkle the cinnamon after roasting, but it is preferable to put it first to flavor them better.
- The apples roasted on the fire go well with the s'more.
Warnings
- Be extremely careful when you are near the fire!
- Do not use wooden skewers! It would burn the stick, but also the apple and probably you.
