Type what you have

Ingredients

• ✓ apple
• cooking spray
• white sugar
• cinnamon
• bread dough
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
3. 3 Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
5. 5 Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

By Jennifer Rowe

Ingredients

• ✓ apple
• cooking spray
• self-rising flour
• sugar
• rosemary
• beer
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ apple
• dinner roll
• cooking spray
• white sugar
• brown sugar
• cinnamon
• butter
• raisin
• cream cheese
• confectioners sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ apple
• sugar
• brown sugar
• egg
• vegetable oil
• vanilla extract
• all-purpose flour
• cinnamon
• baking soda
• salt
• zucchini
• walnut

Instructions

1. 1 Gather all the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Whisk white sugar, brown sugar, eggs, oil, and vanilla extract together in a bowl until well blended. Combine flour, cinnamon, baking soda, and salt in a separate bowl.
3. 3 Stir flour mixture into sugar mixture until well combined. Fold in zucchini, apple, and walnuts until evenly distributed.
4. 4 Divide batter between the prepared pans.
5. 5 Bake in the preheated oven until centers of loaves spring back when pressed lightly, about 1 hour. Cool loaves in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely.

By Rose Putman

Ingredients

• ✓ apple
• cooking spray
• bran cereal
• whole wheat flour
• brown sugar
• baking powder
• baking soda
• cinnamon
• ginger
• salt
• apple cider
• applesauce
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
2. 2 Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
3. 3 Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
4. 4 Scoop a small amount of batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

By Jessi T

Ingredients

• ✓ apple
• all-purpose flour
• baking soda
• cinnamon
• salt
• sugar
• oil
• egg
• vanilla extract
• nut
• white sugar
• cinnamon
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Combine flour, baking soda, cinnamon, and salt in a bowl. Add sugar, oil, eggs, and vanilla extract. Add shredded apples and chopped nuts. Mix until combined. Set aside.
3. 3 For the streusel: Mix sugar, cinnamon, and flour together in a bowl. Cut in butter until mixture is crumbly. Place 1/2 of the streusel on the bottom of the prepared loaf pan. Pour in batter and top with remaining streusel.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

By Yoly

Ingredients

• ✓ apple
• cooking spray
• all-purpose flour
• cinnamon
• baking soda
• salt
• ginger
• nutmeg
• egg
• white sugar
• brown sugar
• pumpkin puree
• vegetable oil
• vanilla extract

Instructions

1. 1 Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
2. 2 Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
3. 3 Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

By Bibi

Ingredients

• ✓ apple
• cooking spray
• whole wheat pastry flour
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• allspice
• ginger
• egg white
• skim milk
• yogurt
• sugar
• canola oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Ingredients

• ✓ apple
• cooking spray
• sugar
• butter
• vanilla extract
• salt
• egg
• all-purpose flour
• baking powder
• cinnamon
• milk
• walnut
• white sugar
• all-purpose flour
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 6-cup jumbo muffin tin with cooking spray or line cups with paper liners.
2. 2 Beat 1 ¼ cups sugar, ½ butter, vanilla extract, and salt together in a large bowl with an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Whisk 1 ¾ cups flour, baking powder, and ½ teaspoon cinnamon together in a separate bowl; stir into sugar mixture, alternating with milk, until just combined. Fold in apples and walnuts until evenly distributed. Spoon batter into the prepared muffin cups, filling each about ¾ full.
3. 3 Combine ¼ cup sugar, 3 tablespoons flour, 2 tablespoons butter, and ½ teaspoon cinnamon in a bowl using a pastry blender or 2 butter knives until crumbly; lightly sprinkle over batter.
4. 4 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Cover with aluminum foil if tops start to brown too quickly. Remove muffins from tin; cool on a wire rack.

By Jen Graham

Ingredients

• ✓ apple
• lemon juice
• confectioners' sugar
• poppy seed
• cinnamon
• lemon juice
• white sugar
• vegetable oil
• salt
• lemon zest
• egg
• butter
• white sugar
• all-purpose flour
• active dry yeast
• milk
• milk
• russet potato

Instructions

1. 1 Place potatoes in a small saucepan and cover with water. Bring to a boil, then reduce heat and cook, covered, until soft, 10 to 15 minutes. Drain and let cool, 15 to 20 minutes. Pass cooled potatoes through a potato ricer and set aside.
2. 2 Stir 3/4 cup plus 1 tablespoon milk and yeast together in a small bowl. Let stand until creamy or foamy, about 10 minutes.
3. 3 Combine potatoes, yeast mixture, flour, sugar, butter, egg, lemon zest, and salt together in the bowl of a stand mixer. Knead on low speed until dough is smooth, elastic, and detaches from the bowl, about 5 minutes; dough should be slightly sticky.
4. 4 Place dough into an oiled bowl. Turn over to coat. Cover with a damp dish towel and let rise in a warm place until doubled in size, about 2 hours.
5. 5 In the meantime, mix apple, sugar, lemon juice, and cinnamon for filling together in a bowl. Stir until well combined. Cover and refrigerate filling.
6. 6 Roll dough out on a lightly floured surface into a 12x14-inch rectangle. Spread filling evenly over dough, leaving about 1/2 inch free on each long side. Sprinkle with poppy seeds. Roll up tightly lengthwise. Brush seams with a little water and pinch to stick together.
7. 7 Place the roll on a large cutting board, seam-side down. Cut into 1 1/2-inch slices using a very sharp knife.
8. 8 Fit rolls loosely into a greased 10-inch round or 9x13-inch rectangular baking pan, cut-side down, with a little space between them. Cover with a clean towel and let rise in a warm place until visibly doubled in size, about 45 minutes.
9. 9 Preheat the oven to 375 degrees F (190 degrees C).
10. 10 Bake in the preheated oven until golden brown, 35 to 40 minutes.
11. 11 Meanwhile, stir confectioners' sugar and enough lemon juice together in a bowl to make a thick, spreadable frosting.
12. 12 Remove buns from the oven. Brush frosting over rolls while they are still warm.

By nch

Ingredients

• ✓ apple
• walnut
• raisin
• crystallized ginger
• carrot
• vanilla extract
• egg
• applesauce
• greek yogurt
• maple syrup
• nutmeg
• salt
• ginger
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Ingredients

• ✓ apple
• carrot
• coconut milk
• ginger root

Instructions

1. 1 Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.

By TwoSkirts

Ingredients

• ✓ apple
• shallot
• garlic
• cider vinegar
• brown sugar
• apple juice
• orange juice
• cranberry
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ apple
• rice wine vinegar
• olive oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• red cabbage
• onion

Instructions

1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Ingredients

• ✓ apple
• olive oil
• celery
• green bell pepper
• onion
• chicken tenderloin
• gochujang
• white wine
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ apple
• salt
• short-grain white rice
• salt
• chile-garlic sauce
• soy sauce
• brown sugar
• chicken broth
• russet potato
• carrot
• coconut milk
• ginger
• garam masala
• all-purpose flour
• tomato paste
• curry powder
• garlic
• onion
• chicken thigh
• butter

Instructions

1. 1 Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
2. 2 Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
3. 3 Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
4. 4 Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

By Epicure Amber

Ingredients

• ✓ apple
• chicken bouillon
• cornstarch
• sparkling lemonade
• shiitake mushroom
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple cider vinegar
• cumin seed
• bay leaf
• brown sugar
• black peppercorn
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ apple
• black pepper
• green onion
• basil
• orange
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• mirin
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham

Ingredients

• ✓ apple

Instructions

1. 1 Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
2. 2 Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.

By Allrecipes Member

Ingredients

• ✓ apple
• chile-lime seasoning

Instructions

1. 1 Preheat the air fryer to 180 degrees F (82 degrees C).
2. 2 Thinly slice apple with a mandolin.
3. 3 Place as many apple slices in the air fryer basket as you can, making sure they do not touch.
4. 4 Cook in the air fryer for 12 minutes, working in batches if necessary. Pull the basket out, turn apple slices over, and cook until lightly browned on the other side, 8 to 12 minutes more. Immediately sprinkle with chile-lime seasoning.

By Yoly

Ingredients

• ✓ apple
• lemon juice
• almond

Instructions

1. 1 With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.

By Jen

Ingredients

• ✓ apple
• white sugar
• apple pie spice

Instructions

1. 1 Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
2. 2 Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
3. 3 Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
4. 4 Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

By Melissa Hendrix

Ingredients

• ✓ apple
• peanut butter
• candy corn

Instructions

1. 1 Slice each wedge of apple in half the long way, making two smaller wedges. Spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of candy corn sticking out of the peanut butter for teeth. Spread 3/4 teaspoon of peanut butter onto the cut side of second small wedge. Lightly press second wedge to the tops of the candy corn teeth, with the peanut butter to the inside, to form lips. Repeat with remaining apples, peanut butter, and candy corn.

By Cheryl

Ingredients

• ✓ apple
• cucumber
• raspberry vinaigrette

Instructions

1. 1 Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

By EllyBelle

Ingredients

• ✓ apple
• peanut butter
• fish-shaped cracker

Instructions

1. 1 Core apple and cut into 8 slices. Spread 1 tablespoon peanut butter on 1 side of an apple slice. Press fish crackers tail-first into peanut butter to form teeth. Repeat with another apple slice and gently put on top of first slice to form a mouth. Repeat with remaining apple slices.

By Ashlee Marie Prisbrey

Ingredients

• ✓ apple
• ✓ apple
• pear
• water
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Combine Cortland apples, Golden Delicious apples, and Bartlett pears together in a large, microwave-safe bowl. Add water, cinnamon, and nutmeg to the apple-pear mixture and toss to coat.
2. 2 Cover bowl tightly with plastic wrap and cut a 1-inch slot in the center of the plastic wrap to allow steam to escape.
3. 3 Cook apple mixture in the microwave on high for 10 minutes. Carefully remove and discard plastic wrap. Stir apple mixture. Cook in the microwave on high until fruit is hot and tender, another 6 minutes.
4. 4 Stir maple syrup into fruit mixture. Cool completely before refrigerating.

By Denise

Ingredients

• ✓ apple
• cinnamon
• water
• brown sugar

Instructions

1. 1 Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
2. 2 Stir in brown sugar and mix well; if desired, top with ice cream and serve.

By Sherice

Ingredients

• ✓ apple
• sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a microwave-safe bowl; cook in the microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat.
3. 3 Continue cooking apples in the microwave until soft and warm, about 1 minute more.

By ilovebaking

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
3. 3 Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
4. 4 Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.

By EmilyandAdam

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• bacon

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
2. 2 Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
3. 3 Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

By Tracey4840