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!
- 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
- Rich Caramel Sauce (optional)
- 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
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
- *Place butter for streusel on counter so it can come to room temp (3 Tbsp salted)
- Place butter in small sauce pan over medium-low heat. Whisk slowly and constantly until it has melted.
- Once butter has completely melted, add brown sugar and heavy cream (and salt if you’re making Salted Vanilla Caramel). Whisk until incorporated.
- Once everything is blended, increase heat to medium-high. Bring to a boil (takes about a minute); then, reduce to low.
- Simmer on low heat (small bubbles should form continually) whisking every 30 seconds for 5 minutes.
- 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.
- Let caramel rest as you begin the apples.
Prep and bake the apples
- Preheat oven to 375
- 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.)
- Prep your baking dish: melt the butter and lightly coat the inside of the dish using about ½ tbsp of the butter
- 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.
- Place apples in the oven and roast for 15 minutes.
- As apples are roasting, prep your streusel.