Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, baked apples with a kick. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Baked Apples with a kick is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Baked Apples with a kick is something which I’ve loved my whole life.
How To Make Baked Apples Like A Pro. As mentioned, it's another really easy dish. We believe good food doesn't need to take hours, or tax you to the core. Warm, filling, wintry tastes of cinnamon and apple collide in this simple but delicious kick ass dessert.
To get started with this recipe, we have to prepare a few ingredients. You can cook baked apples with a kick using 3 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Baked Apples with a kick:
- Make ready 4 apples
- Prepare 1 cup brown sugar
- Take 1 cup grand marnier
All the goodness of a traditional apple crumble recipe served in individual portions. Serve these baked apples with vanilla bean ice cream and homemade. Baked apples topped with oats, cinnamon and a touch of brown sugar. Easy to make and a great way to use up those apples this Fall!
Instructions to make Baked Apples with a kick:
- preheat oven to 350°
- cut top off apple
- empty out core, I refill the core with pieces left over
- I mix together the liquor and brown sugar and fill up apples. ( I sprinkle sugar over apples)
- cook for 30-35 minutes;or until apples are tender
- I serve with ice cream on the side
Baked apples topped with oats, cinnamon and a touch of brown sugar. Easy to make and a great way to use up those apples this Fall! Spoon on top of the apple halves and sprinkle with cinnamon. Serve warm with a scoop of ice cream if. When it comes to baked goods, not all apples are created equal—you've got to be selective with your fruit.
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