I‘m not a big fan of hot weather or super cold weather, which is why I love Fall. The cool crisp air and autumn colors always bring a smile to my face. Granted, in Southern California, the autumn colors are a little lacking in comparison to out East.
But I get to wear flip-flops year-round. So there.
These baked apples caught my eye and made my belly rumble. They seemed like the perfect dessert to celebrate Fall. I added a caramel sauce because you can never have too much caramel. The caramel sauce also works as dip for slices of raw apples, or pour it over a big scoop of vanilla ice cream.
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Baked Apples with Caramel Sauce
- 4 tart apples
- 4 teaspoons brown sugar
- 2 Tablespoons butter
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F.
- Scoop out the core from top of the apple, leaving a well. Do not cut all the way through.
- In a small bowl, mix together brown sugar and cinnamon.
- Put 1 teaspoon brown sugar mixture and 1/2 Tablespoon butter in the well of each apple.
- Place in a shallow baking dish and bake 30-45 minutes or until apples are tender.
- 1 cup brown sugar
- 2 tsp. cornstarch
- 1 cup cream or half and half
- 3 tbsp. butter
- 1 teaspoon vanilla
- Whisk the brown sugar and cornstarch in a heavy saucepan until the cornstarch is incorporated into the sugar.
- Stir in the cream and cook until the sauce boils. Continue cooking for another minute or two to let it thicken, stirring with a whisk.
- Remove from heat and stir in the butter until melted. Stir in the vanilla.
Top each apple with whipped cream and a drizzle of caramel sauce.