Oven Roasted Apples With Streusel and Caramel Drizzle

6 Apple Halves
40 min

It's almost fall, y'all! I am one of those people who loves the changing seasons - the activities, the weather, the wardrobe, and, of course, the new seasonal food! This year, I am very excited to say, I'm finally going to go do a quintessential fall activity: apple picking! So, not only am I getting out my scarves and sweaters, but I am also already thinking through what amazing apple recipes I can make with all of the glorious apples I pick!


I concocted this recipe last year. I had been baking peaches in the summer, and wanted to transition to baking apples in the fall...and then I wanted to add amazing toppings...well..because there's just something about the smell of baking apples, streusel, and cinnamon that conveys the warmth and comfort of home...which I equate with FALL!

Warm, roasted apples sprinkled with cinnamon and streusel…then drizzle with caramel…it’s like apple pie without the fuss!


Ingredients

  • 3 Apples, washed, core removed

*I like Honeycrisp or Jazz apples for this recipe

  • 1 Tbsp Butter, unsalted, melted
  • Sprinkle of cinnamon (about ½ – ¾ tsp for 6 pears halves)
  • Cinnamon or vanilla ice cream
  • Streusel
  • Rich Caramel Sauce (optional)

Streusel

  • 3 tbsp salted butter, softened to room temperature
  • ¼ cup plus 2 Tbsp dark brown sugar, packed
  • 2 Tbsp plus 2 tsp whole wheat pastry flour (you can substitute regular flour)
  • ¼ c old fashioned oats
  • ½ tsp cinnamon
  • Sprinkle of nutmeg (less than 1/8 tsp)


Rich Vanilla Caramel Sauce

  • 2 Tbsp salted butter (room temperature)
  • ½ cup dark sugar (firmly packed)
  • ¼ cup heavy cream
  • ½ tsp vanilla (option to substitute bourbon for “Rich Bourbon Caramel Sauce”)
  • *option to add ¼ tsp kosher salt if you’d like “Rich Salted Vanilla Caramel Sauce”


Tools and Timing

  • Small sauce pan
  • Heatproof whisk
  • Rubber spatula
  • Baking dish in which your peach halves can fit somewhat snuggly together
  • Basting brush (or paper towel and spoon, honestly)
  • Cute bowls/dishes for serving
  • Timing: about 40 minutes

Background

This recipe is a rendition of my “Savory Streusel Roasted Peaches” with a fall touch: the use of the ubiquitous apple. I also added a hint of nutmeg to the streusel for warmth and depth. As we move into fall, I wanted a recipe that was quick, easy, delicious, and oh-so-indicative of the season. Enjoy!

Step-by-Step: Make the caramel sauce

  1. *Place butter for streusel on counter so it can come to room temp (3 Tbsp salted)
  2. Place butter in small sauce pan over medium-low heat. Whisk slowly and constantly until it has melted.
  3. Once butter has completely melted, add brown sugar and heavy cream (and salt if you’re making Salted Vanilla Caramel). Whisk until incorporated.
  4. Once everything is blended, increase heat to medium-high. Bring to a boil (takes about a minute); then, reduce to low.
  5. Simmer on low heat (small bubbles should form continually) whisking every 30 seconds for 5 minutes.
  6. After 5 minutes, stir in vanilla (or bourbon) – when you add it in, the mixture will bubble up – just keep whisking. After whisking the vanilla or bourbon in (about 15 seconds), remove from heat and continue to whisk for another minute.
  7. Let caramel rest as you begin the apples.


Prep and bake the apples

  1. Preheat oven to 375
  2. Prep your apples: after washing and drying, cut apples in half and remove core. In addition, cut out an area around the core to make a small trench for the streusel (I like to use a melon baller for this, but you could use a small knife or spoon with a sharp edge.)
  3. Prep your baking dish: melt the butter and lightly coat the inside of the dish using about ½ tbsp of the butter
  4. Place apples, cut side up, side by side in baking dish. Use the remaining ½ tbsp of butter to brush the tops of the apples.
  5. Place apples in the oven and roast for 15 minutes.
  6. As apples are roasting, prep your streusel.


Bake in individual dishes or one large dish; either way, so yummy and cute!

Streusel prep

  • Blend sugar, wheat flour, oats, cinnamon, and nutmeg with a metal whisk. Then, using your fingers, incorporate the butter until you have “pieces” of streusel. (This is the fun part of making streusel – you squish the butter and the oat blend with your hands until the mixture looks like large crumbs!)


Finish your apples

  • After 15 minutes, remove apples and carefully spoon a layer of streusel into each. Return to oven and bake for another 20 minutes, or until streusel is golden brown.
  • After 20 minutes, check for doneness by piercing apples with a fork; if the apples are easily pierced, they are done. If not, cook for an additional 5 minutes.
  • When apples are done, transfer to serving dishes. You may choose to drizzle with caramel sauce and top with ice cream. Let rest for 5 minutes, then serve.


Serve and Enjoy

Other Options

You can absolutely skip the streusel step. Roasted apples are super yummy (and pretty healthy) without the fixins!


If you love this recipe, try my Oven Roasted Pears with Streusel.

**You can always make this recipe for apples AND pears at the same time – then, as the apples and pears are roasting in the same dish, they permeate each other with their respective flavors…and your guests have a choice of Oven Roasted Apple or Over Roasted Pear for dessert!

Oven Roasted Apples With Streusel and Caramel Drizzle

Recipe details

  • 6  Apple Halves
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients

Apples

  • 3 Apples, washed, core removed
  • *I like Honeycrisp or Jazz apples for this recipe
  • 1 Tbsp Butter, unsalted, melted
  • Sprinkle of cinnamon (about ½ - ¾ tsp for 6 pears halves)
  • Cinnamon or vanilla ice cream
  • Streusel
  • Rich Caramel Sauce (optional)

Streusel

  • 3 tbsp salted butter, softened to room temperature
  • ¼ cup plus 2 Tbsp dark brown sugar, packed
  • 2 Tbsp plus 2 tsp whole wheat pastry flour (you can substitute regular flour)
  • ¼ c old fashioned oats
  • ½ tsp cinnamon
  • Sprinkle of nutmeg (less than 1/8 tsp)

Rich Vanilla Caramel Sauce

  • 2 Tbsp salted butter (room temperature)
  • ½ cup dark sugar (firmly packed)
  • ¼ cup heavy cream
  • ½ tsp vanilla (option to substitute bourbon for “Rich Bourbon Caramel Sauce”)
  • *option to add ¼ tsp kosher salt if you’d like “Rich Salted Vanilla Caramel Sauce”

Jessica
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