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Escalloped Apples

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"A pretty standard, well-known, easy recipe for escalloped apples modified by family, experimentation with other recipes, and time. Friends and family are never disappointed."
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Ingredients

1 h 20 m servings 242
Original recipe yields 8 servings (1 9x13-inch baking dish)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Combine brown sugar, flour, cinnamon, nutmeg, and cloves together in a large bowl; add apples and toss to coat. Stir raisins, walnuts, and butter into apple mixture. Spread apple mixture evenly in prepared baking dish. Combine milk and vanilla extract together in a bowl; pour evenly over apple mixture. Cover baking dish with aluminum foil.
  3. Bake in preheated oven until apples are easily pierced with a fork, about 30 minutes.
  4. Remove foil and stir apples. Bake until apples are very soft and mixture is bubbly, about 30 minutes more.

Footnotes

  • Cook's Notes:
  • I prefer Honeycrisp apples, but you can use Granny Smith, or really any of your favorites.
  • I also use this recipe as a base for my apple crisp desserts. At the 20 minute mark, I pull it out of oven, turn it up to 375 degrees F (190 degrees C), stir, add my favorite oat crumb topping, and cook uncovered until oat topping is crisp and browned, 20 to 30 minutes.
  • I prefer my apples to be crisp, but they were on the verge of soft in this case, so I cooked at a higher temperature for less time to preserve the crispness.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 242 calories; 11.5 35.6 2.6 17 52 Full nutrition

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