Each apple should produce about four round, flat apple slices. You'll get the best results if you cut the apple in thin slices. Here's why this cut works.

Apples aren’t just for fall—they’re perfect for baking all year round. From cozy crumbles to fresh tarts, these desserts work ...

Top each round with an apple slice and gently press the apples down. Sprinkle each round with a ¼ teaspoon (or a heavy pinch) of sugar. Bake at 400°F for 12-15 minutes, until puffed and toasted ...

Cut remaining sheets into 3 circles exactly size of pan. Brush each with butter and gently place on top of apples. (Top layer should have been brushed with melted butter as well so top will brown).

Best for fresh eating, fresh-cut slices or cut up in salads. Don't Edit. Courtesy, Michigan Apple Committee &L. Available Sept. 20. ... Big, round classic apple. Has mild, sweet flavor.

Peel, halve, and core apples, then cut into 3/4-inch wedges and toss with lemon juice in a large bowl. In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in brown ...

Place one or two sliced of apple on each round of baguette. Dollop the top with 1 TB of cheese mix on each baguette slice. Bake until cheese is melted.