Maple baked apples from Burlap and Crystal I sound like I have such a big head when I tell you what I made is soooo good! Well…my heads not that big, but my butt is going to be. Seriously, these baked apples are the bomb dizzle! My daughter Faye and I made these for our Christmas dessert and served them with vanilla frozen yogurt. This is my second batch since Christmas and…well…first I ate the post. Then I woke up and had one for breakfast and…and I can’t stop eating them! Let me know if you try them? Smooches xoxo Maple baked apples from Burlap and Crystal Maple baked apples from Burlap and Crystal Maple baked apples from Burlap and Crystal Maple baked apples from Burlap and Crystal Maple baked apples from Burlap and Crystal maple baked apples from Burlap and Crystal Maple baked apples from Burlap and Crystal xoxo, Julie

Maple baked apples

maple baked apples from Burlap and Crystal

By Julie Published: January 2, 2014

    I sound like I have such a big head when I tell you what I made is soooo good! Well...my heads not that big, but my butt is going to …

    Ingredients

    Instructions

    1. Wash, peel, core and cut the apples in half. Coat the apples with lemon to keep them from turning brown. Roll out the pie dough on a floured surface. I use a cereal bowl to form the circle shape and cut with a butter knife. Additionally, I use a cookie cutter to cut the bottom piece. In a bowl, combine the brown sugar, sugar and cinnamon. Place the apple half flat side up on the cut dough. Work 1/2 tablespoon of butter into the empty core. Drizzle the apple with maple syrup and sprinkle with cinnamon sugar mixture. Bring the dough up around the apple, pressing gently to seal the dough. Place the small round cut dough on top and gently seal the dough together. You may use a little water to help bind the dough. Turn the apples flat side down on a parchment lined cookie sheet and cook at 350` for 35 to 45 minutes. To add the leaf detail, use the left over pieces of dough to cut and two sided point to resemble a leaf. Gently score a line in the center and use a small touch of water to bind the leaf on top of the apples. "I think a maple leaf would be perfect, but I didn't have the patience to make one". Serve with warm maple syrup and a little pat of butter. OMG...Good!

      1 Comments

      • January 2, 2014 Reply

        Mary Evarts

        THESE ARE SO DELICIOUS AND WILL ABSOLUTELY “KNOCK YOUR SOCKS OFF” WITH DELIGHT YUM YUM YUM YUMMY XOXOXO

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