An easy treat to make.
Provided by: SmallRecipe.com
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Yield: 8
Ingredients:
| 6 medium tart cooking apples (Greening, Rome, Granny Smith), sliced (about 6 cups) |
| 3/4 cup packed brown sugar |
| 1/2 cup Gold Medal™ all-purpose flour |
| 1/2 cup quick-cooking or old-fashioned oats |
| 1 tsp ground cinnamon |
| 1/2 tsp ground nutmeg |
| 1/3 cup butter or margarine |
| Cream or ice cream, if desired |
Steps:
- Heat oven to 375°F. Spread apples in ungreased 8-inch square pan.
- In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle evenly over apples.
- Bake 35 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream or ice cream.
Nutrition Facts:
ServingSize 1 Serving
Make and share this Roman Apple Cake recipe from SmallRecipe.com.
Total time: 1 hours
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 1 13 x 9 cake, 24 serving(s)
Ingredients:
| 1 1/2 cups flour |
| 1 cup sugar |
| 1/2 teaspoon salt |
| 1/4 teaspoon baking powder |
| 1 teaspoon baking soda |
| 1 cup oil (or 1/2 c.oil,1/2 c. applesauce) |
| 1 teaspoon vanilla |
| 1 egg |
| 1/2 cup milk |
| 2 cups apples (peeled, cored, sliced or cubed) |
| 1/2 cup brown sugar |
| 1 teaspoon cinnamon |
| 2 tablespoons flour |
| 1/2 cup nuts (chopped) (optional) |
| 2 tablespoons butter (I melt it in microwave) |
Steps:
- Batter:.
- Mix all ingredients except apples til smooth. You can do it in the 9 x 13 pan if you like. Then stir in apples. Preheat oven to 350.
- Topping:.
- Sprinkle toppping on cake, and bake for 45 minutes. Topping will be deep brown and bubbling.
Nutrition Facts:
Calories 181.6, Fat 10.5, Saturated Fat 2, Cholesterol 12.1, Sodium 119, Carbohydrate 21.1, Fiber 0.5, Sugar 13.9, Protein 1.3
I have been making this pie, by request from my friend Connie, for Thanksgiving the last 20 years or so. I clipped it from a magazine (I think Better Homes and Gardens) wore the clipping out and had to scan it to keep a copy. You would think after 20 years I could do it in my sleep, but . . . Anyway, after 20 some years I have only tweeked it a little – that is how good the original is. The only change I have made is to double everything from brown sugar through salt to the asked for amount of apples – we like it sweet and gooey (so if you don’t – don’t double). Also I use a V-slicer (or mandoline) to slice the apples ultra thin. The original recipe calls for Rome and it means it. I have tried other cooking or pie apples and it just doesn’t come out the same. This is a very full pie, you will think you have too many apples, but you don’t – trust me. Use your own pie crust, store bought crust, or My Daddy’s Pie Crust posted on Zaar. Prep time is estimated on not making your own crust; however I always do – so it takes me WAY more time. Cooking time depends on your oven – the bubbling through the crust is the key. We hope you enjoy it as much as we do.
Total time: 1 hours 40 minutes
Prep time: 1 hours
Cook time: 40 minutes
Yield: 1 9 inch pie
Ingredients:
| 2 1/2 lbs rome apples, pared, quarterd, cored and thinly sliced (8 cups, from here through the salt, I double, if your dont’ won’t gooey and sweet then follow as sta) |
| 1/3 cup light brown sugar, firmly packed |
| 1/3 cup sugar, granulated |
| 1 tablespoon cornstarch or 2 tablespoons flour |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon ground nutmeg |
| 1/4 teaspoon salt |
| 18 inches pie crusts |
| 2 tablespoons butter |
| water (optional) or milk (optional) |
| sugar, for sprinkling (optional) |
Steps:
- Place apples in a large bowl.
- Mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; Sprinkle dry mixture over apples; toss gently, to mix.
- Let stand until a little juice forms, at least 10 minutes or more.
- Prepare pie crust of your choice.
- Pile apple mixture into pastry; dot with butter
- Place second crust over the apples, and crimp.
- Brush with water or milk if desired.
- Sprinkle with sugar if desired.
- Bake pie at 425 for 40 minutes or until juices bubble through slits and apples are tender.
- If edges are browning too fast cover wth a narrow strip of foil.
Nutrition Facts:
Calories 3189.5, Fat 144.7, Saturated Fat 44.8, Cholesterol 61.1, Sodium 2687.9, Carbohydrate 469, Fiber 42, Sugar 256.3, Protein 25.6
This simple spiced apples recipe is perfect for so many applications. The tender, brown sugar-sweetened fruit slices are great served at breakfast, make for a warm and tasty side dish (especially for kiddos), are the ideal flavor complement spooned over pork chops or a pork loin, and are an amazing seasonal addition to a bowl of vanilla ice cream. If you can’t find McIntosh apples, substitute another baking apple such as Rome or Gala; or to change things up, try a crisp, tart green apple such as Granny Smith.
Provided by: SmallRecipe.com
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: Makes 6 servings (serving size: 1/2 cup)
Ingredients:
| 4 McIntosh apples, peeled and sliced (about 2 lb.) |
| ½ cup firmly packed light brown sugar |
| 1 teaspoon ground cinnamon |
| ¼ teaspoon ground nutmeg |
| 2 tablespoons water |
| 1 tablespoon butter |
Steps:
- Toss together first 4 ingredients in a large zip-top plastic bag, tossing to coat apples.
- Cook apple mixture, 2 Tbsp. water, and 1 Tbsp. butter in a medium saucepan over medium heat, stirring occasionally, 8 to 10 minutes or until apples are tender.
Nutrition Facts:
Calories 128 calories, Carbohydrate 29.2 g, Cholesterol 5 mg, Fat 2 g, Fiber 1.3 g, Protein 0.3 g, Saturated Fat 1.2 g, Sodium 21 mg
There are very few Jewish Apple Cake recipes on Smallrecipe, so after writing a review for the best one I could find and adding my own tips, I found that 111 people used them. So here is my version of the best Jewish Apple Cake out there (it was handed down to me by my grandmother). I’ve been making this cake for 37 years now. It is a foolproof recipe and a sure crowd-pleaser.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 3 hours 0 minutes
Prep time: 30 minutes
Cook time: 1 hours 30 minutes
Yield: 1 10-inch tube cake
Ingredients:
| 1 teaspoon ground cinnamon |
| ¾ cup white sugar |
| 5 large Rome Beauty apples, peeled, cored, and chopped |
| 3 cups all-purpose flour |
| 1 teaspoon salt |
| 1 tablespoon baking powder |
| 4 eggs |
| 2 cups white sugar |
| 1 cup vegetable oil |
| ¼ cup orange juice |
| 1 tablespoon vanilla extract |
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts:
Calories 528 calories, Carbohydrate 83.1 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 3.1 g, Protein 5.6 g, Saturated Fat 3.4 g, Sodium 340.7 mg, Sugar 55.8 g
ne of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says the best apples to use for apple crisp are baking apples like Rome or Cortland and Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer. Let the crisp cool for a few minutes before serving with a scoop of ice cream on top.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 1 hours 25 minutes
Prep time: 20 minutes
Ingredients:
| 3/4 cup all-purpose flour, (spooned and leveled) |
| 1/4 cup packed light-brown sugar |
| 1/2 teaspoon salt |
| 1/2 cup plus 2 tablespoons granulated sugar |
| 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes |
| 1 cup old-fashioned rolled oats (not quick-cooking) |
| 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks |
| 2 tablespoons fresh lemon juice |
| 1/2 teaspoon ground cinnamon |
Steps:
- Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
What are Rome apples used for?
Apple rings on table. Rome apples hold their shape well when baked because they have a thick skin, so they are generally chosen for baking project, so you can use them in your favorite apple dumpling or apple muffin recipe. In the 1900s, they were called the Queen of Baking Apples.
What does a Rome apple taste like?
The Rome is a slightly tart apple that tastes somewhat bland when eaten raw, however when cooked its flavor is enhanced. It makes a good pie and cobbler apple because is holds its texture and shape when baked. This apple is also known as Rome Beauty.
How to cook apples on the stove?
Add apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently. Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10 minutes longer. If desired, serve with ice cream. What’s the best apple for cooking?
What is the best way to cook apples for apple crisp?
Melt butter in a large skillet, add sliced apples and cook for a couple of minutes to soften them up. Add ⅓ cup of water, brown sugar, cinnamon, nutmeg and vanilla extract and stir really well, while on low-medium heat, to combine with apples.