Caramel Self Saucing Baked Apples

Name: Caramel Self Saucing Baked Apples
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 8
Ingredients: 4 apples; 3/4 cup water; 2 tsp cornflour/cornstarch; 1 cup walnuts or pecans; 2 tbsp maple syrup; 1 tsp cinnamon; 1/8 tsp ground cloves; 1/2 cup brown sugar; 75 g / 5 tbsp unsalted butter; Pinch of salt

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 - 8
Course
Dessert
Cuisine
American, gluten-free

Caramel Self Saucing Baked Apples

Kai Walton

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Sweet, plump, juicy Baked Apples that makes its own caramel sauce!! This is a terrific quick and easy dessert for assembling ahead then popping in the oven while you’re eating dinner. Just don’t forget the ice cream! Recipe video below.

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Ingredients

Servings

4 apples , juicy ones (Modi red apples are ideal, Note 1)
3/4 cup water
2 tsp cornflour/cornstarch

Filling/Sauce:

1 cup walnuts or pecans , chopped (or sub with oats)
2 tbsp maple syrup (or honey or golden syrup)
1 tsp cinnamon
1/8 tsp ground cloves
1/2 cup brown sugar , packed
75 g / 5 tbsp unsalted butter , melted
Pinch of salt

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Instructions

Preheat oven to 180C/350F.
Mix Filling ingredients together then set aside while you prep the apples – it will firm up and become scoopable (pop in fridge if its super hot where you are).
Cut the apples in half through the core then use an ice cream scooper, spoon or small knife to scoop out the core (see video).
Place apples in a baking dish so they are reasonably snug – you don’t want heaps of space around them. Pile Filling on the apples – I use an ice cream scoop.
Mix cornflour with a splash of the water, mix to dissolve, then add remaining water. Pour around the apples.
Cover with foil, bake 20 minutes. Remove foil, then bake a further 20 minutes until the crumb is deep golden and the apples are tender (but not sloppy soft) and there’s a syrupy caramel in the pan (it thickens a bit more when serving).
To serve, spoon over caramel sauce, then top with ice cream and serve with more sauce!

Notes

You need to use juicy apples for this recipe as juices from the apples leach out while baking, forming part of the sauce. So if your apples aren’t that juicy, you’ll be disappointed with dry baked apples. :( I created this recipe for Modi Apples which are ideal – super juicy, great apple flavour, nice size. They’re only available at Coles here in Australia (at this stage!)
The thickness of the sauce at the end will be affected by how large your apples are. It’s an easy fix – if too thick, add a spoonful of hot water, if too thin, take apples out, give it a mix, pop back in oven for a minute or two to thicken.
Make ahead: Rub cut side of apples with lemon (stops from browning), top with Filling then set aside until ready to bake. You can even leave it overnight - but pour the cornflour water mixture around just before baking because the cornflour settles if you leave it out for ages.
Servings: In all honesty, I'm happy with one piece as a dessert with ice cream, but if you're a dessert monster, you might want 2 pieces! Nutrition is for 1 piece, assuming all sauce used, ice cream not included.