Caramel Self Saucing Baked Apples
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 - 8
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Course
Dessert
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Cuisine
American, gluten-free
Caramel Self Saucing Baked Apples
Description
Caramel Self Saucing Baked Apples combine moist, cored apples filled with a spiced walnut and maple syrup mixture that forms a rich caramel sauce during baking. The recipe begins by mixing walnuts, brown sugar, cinnamon, cloves, and melted butter, which thickens as it rests. Apples are halved and cored, then filled with this mixture and arranged snugly in a baking dish. A cornflour-water mixture is poured around the apples to help create a silky sauce. Covered baking ensures the apples cook through to tender without becoming mushy, while the final uncovered phase caramelizes the topping to a golden crumb. The finished dish delivers tender baked apple infused with warm spices, crunchy nut topping, and a glossy caramel sauce ideal for spooning over ice cream.
The syrupy caramel sauce brightens the natural sweetness of the apples, while spices like cinnamon and cloves add depth. Walnuts provide both texture and subtle earthiness. Serving this dessert warm with ice cream enhances the contrast between hot and cold, soft and crunchy. The recipe advises using juicy apple varieties to ensure enough juice is released to form the sauce and suggests adjustments to sauce thickness by adding water or additional baking time if needed.
For preparation, the recipe recommends scooping out the core carefully and suggests chilling the filling if it becomes too firm. Leftovers can be reheated gently to preserve the caramel sauce. This dessert is designed to serve about four pieces, with notes indicating one is sufficient for a modest portion.
Ingredients
- 4 apple juicy ones (Modi red apples are ideal, Note 1
- 3/4 cup water
- 2 tsp cornflour or cornstarch
Filling/Sauce:
- 1 cup walnuts chopped (or sub with oats, or pecans
- 2 tbsp maple syrup (or honey or golden syrup)
- 1 tsp cinnamon
- 1/8 tsp cloves ground
- 1/2 cup brown sugar , packed
- 75 g / 5 tbsp butter melted, unsalted
- Pinch salt
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
- Use juicy apples like Modi to ensure enough natural juice is released for the sauce.
- If sauce is too thick after baking, stir in a spoonful of hot water and reheat briefly to adjust consistency.
- To prevent browning before baking, rub the cut apple sides with lemon and add filling later.
- The recipe serves about four pieces; one piece with ice cream is a typical dessert serving.
User Reviews
Overall Rating
5
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