APPLES AND BLACKBERRIES RECIPES
BAKED APPLES WITH OATMEAL FILLING RECIPE | ALLRECIPES
Yummy apples with an oatmeal crisp filling is a great way to enjoy your fall tree-picked apples!
Provided by Rita Spangler
Categories Desserts Fruit Desserts Apple Dessert Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 apples
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
- Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
- Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.
Nutrition Facts : Calories 303.9 calories, CarbohydrateContent 46.7 g, CholesterolContent 30.5 mg, FatContent 13.1 g, FiberContent 5.7 g, ProteinContent 3.2 g, SaturatedFatContent 7.6 g, SodiumContent 88.2 mg, SugarContent 27.9 g
COOKING APPLE RECIPES | BBC GOOD FOOD
Make the most of cooking apples such as Granny Smiths and Bramley apples in comforting apple pies, strudels and cakes as well as savoury dishes and sauces.
Provided by Alice Johnston
Categories dessert, sauce, main
Number Of Ingredients 1
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BLACKBERRY & APPLE PIE | FRUIT RECIPES | JAMIE OLIVER RECIPES
The winter berries in my apple pie recipe really bring it to life, and the ginger adds lovely depth
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 895 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 895 calories per serving
- This is the best apple pie in the world. You can’t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they’re softened first. And I don’t know if you’ve noticed this, but blackberries in shops never seem to taste of anything these days unless they’ve just been picked from a local grower – so do try to get fresh ones if you can, or pick your own straight from the bush! 1. First, make your pastry dough, wrap it in cling film and rest it in the fridge for at least half an hour. Then preheat the oven to 180°C/350°F/gas 4. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, stem ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off. 2. Meanwhile, remove your pastry from the fridge. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll one of the pieces out until it’s just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin.) Butter a shallow 26cm pie dish and line with the pastry, trimming off any excess round the edges using a sharp knife. 3. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices. Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry. 4. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
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