Caramel-Baked Apples Recipe

• Yield: 6 servings
• Nutritional Information Per Serving (1 of 6): Calories 710, Total Fat 35 g, Saturated Fat 20 g, Carbohydrates 101 g, Dietary Fiber 5 g, Sugar 79 g, Protein 6 g, Cholesterol 106 mg, Sodium 491 mg
• Total Time: 1 hr 40 min
• Active Time: 30 min

Fresh autumn apples are gently poached in a silky caramelcider sauce and served warm over a chilled caramelcider cream brightened with a splash of tangy buttermilk. A crunchy streusel topping adds texture to this kidfriendly, comforting dessert.

Ingredients

Apples:

• 6 large Rome apples, cored
• 2 cups apple cider
• One 10.8-ounce bag of chewy caramels, unwrapped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1 1/2 cups heavy cream
• 1/4 cup low-fat buttermilk

Streusel:

• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter, cut into small pieces

Confectioners' sugar, for dusting

Instructions

1. Preheat your oven to 375F. Line a baking sheet with parchment paper.
2. Place the cored apples in a 9-by-13-inch oven-safe dish.
3. In a medium saucepan, combine the apple cider, caramels, ground cinnamon, salt, and ground ginger. Bring to a boil over high heat, stirring frequently until the caramels have melted completely, about 3 to 4 minutes. Pour the caramelcider mixture over the apples. Bake on the lowest oven rack, basting every 20 minutes, until the apples are tender and glossy, about 1 hour 20 minutes. Carefully transfer the apples to a serving platter and pour the remaining liquid back into the saucepan.
4. To make the streusel topping, mix the brown sugar, flour, oats, kosher salt, and cinnamon in a medium bowl. Cut the cold butter into the dry ingredients with your fingers or a pastry blender until coarse crumbs form. Spread the streusel evenly on the parchment-lined baking sheet and bake on the top rack for about 15 minutes, stirring once halfway through, until golden. Let cool, then break into small pieces.
5. Bring the reserved caramelcider mixture to a boil over high heat, whisking until it reduces and thickens to about 1 1/2 cups, roughly 5 to 7 minutes. Remove from the heat, stir in the heavy cream, and set the saucepan in a bowl of ice water to cool. Once chilled, stir in the buttermilk to combine.
6. Pour the chilled cider cream onto a large rimmed serving platter, arrange the baked apples on top, sprinkle with streusel, and dust with confectioners' sugar before serving.