Fast and Easy Baked Apple with Streusel Topping

I love this recipe. It's quick and easy to get your fix when craving the tartness of baked apples.

I keep a container of the topping mixture in the fridge so all I have to do is grab a couple of apples, core them, split them and add the topping.

Put them in the oven when you're starting dinner and they'll be ready by the end!

EASY BAKED APPLE RECIPE (makes 6 full apples)

6 apples, cored and halved

1/4 cup melted butter

1/2 cup oats

1/2 cup flour

1/2 cup brown sugar

1 tsp ground cinnamon

Pinch of ground ginger

Pinch of salt

Place the apples cut side up on a foil covered cookie sheet. Mix the rest of the ingredients and divide  between the apples, spreading on top and filling the cored holes.

Bake at 350F for 35 minutes.

Peach Pinwheel Coffee Cake

TOPPING:

1/3 cup (75mL) lightly packed brown sugar

1 tsp (5 mL) cinnamon

CAKE:

1 14 oz (398 mL) can peach halves, drained

1 1/2 cups (375 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

3/4 tsp (3 mL) salt

1/3 cup (75 mL) Shortening

1 cup (250 mL) granulated sugar

1 egg

1 tsp (5 mL) almond extract

1 cup (250 mL) sour cream

1/2 tsp (2 mL) baking soda

Prep time: 20 minutes
Baking time: 70 minutes
Servings: approx. 12
Freezing: excellent

Preheat oven to 350F (180C)

TOPPING:

Combine 1/3 cup brown sugar and 1 tsp cinnamon. Mix well.

CAKE:

Cut one peach half into 6 slices. Set aside.

Dice remaining peaches. Drain thoroughly.

Combine 1 1/2 c. flour, 1 1/2 tsp baking powder and 3/4 tsp salt. Stir well.

Cream 1/3 c. shortening, 1 c. sugar, 1 egg, and 1 tsp almond extract in large bowl on medium speed of electric mixer until light and creamy.

Mix 1/2 tsp baking soda with 1 c. sour cream. Add to creamed mixture alternately with dry ingredients, blending lightly after each addition.

Fold in drained, diced peaches.  

Spread half of batter in greased and floured 9" (23 cm) springform pan. Sprinkle with half of the topping. Cover with remaining batter and topping.

Arrange reserved peach slices to form pinwheel in centre of cake. 

Bake at 350F (180C) for 60-70 minutes.

Serve warm or cool.

Anita's Apple Crisp Pie

This pie has a topping you'd normally find on apple crisp. I love how crunchy good the crispy topping is. Much nicer than a pastry topping!

Normally, if I have almonds around, I'll leave a 4" diameter circle in the centre with no topping, so that the apples peek out. Then I like to arrange some almonds around in a pattern on the topping, makes for a nice presentation!

(For two, 9” deep dish pies, shells prepared separately. I just use pre-made shells since I'm so bad at pie crust!)

Filling
11 McIntosh apples (Note: try using a mix of three types of apples for an interesting blend throughout the pie)
1 egg, slightly beaten
1 cup whipping cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup butter
Lemon juice

Topping
2/3 cup all-purpose flour
2 cups rolled oats
1 cup firmly packed brown sugar
3 teaspoons cinnamon
Pinch of salt
1 cup melted butter, cooled
Almonds (optional)

Directions

1. Blend egg, cream, and vanilla extract in a large bowl.
2. Blend together sugar, flour, nutmeg, cinnamon, and salt. Gradually add to egg/cream/vanilla mixture.
3. Wash, peel, core, quarter, and thinly slice apples
4. Add sliced apples to sugar/egg/cream/vanilla mixture. Turn to coat apples
5. Sprinkle a little flour into the bottom of each of the two pie shells.
6. Divide apples in half, distributing evenly into the shells.
7. Dot with butter, and sprinkle with lemon juice.
8. For topping, combine flour, oats, sugar, cinnamon, and salt. Add melted butter, tossing well with a fork. 
9. Sprinkle evenly over top of pie.
10. Arrange almonds on top

Bake at 450F for 10 minutes, turn down heat to 350F and bake for 35-40 minutes, or until apples are tender and stop is lightly browned.