Post-apple picking, there’s always one little problem: We have so many apples to eat. Even after baking a pie, throwing them into lunch bags, and sharing them with friends, somehow there always seems to be some left.
Enter this luscious, caramel-baked apple recipe from Randell Dodge of Red Barn Bakery in Irvington. That bushel bag just got a little emptier.
Salted Caramel Baked Apples
4–6 apples, washed and cored
2 cups sugar
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 Tbsp sea salt
1½ cups Greek yogurt
1 cup chopped pecans
1. Preheat the oven to 300°F. Spread pecans on a sheet pan and toast for 6 minutes. Set aside to cool. Increase oven temperature to 325°F.
2. In a saucepan, combine sugar and ½ cup water. Cook until sugar begins to melt. Add butter, and cook, stirring continuously, until the mixture bubbles and turns golden brown, about 20 minutes.
3. Turn off flame, add sea salt and heavy cream. Continue to cook over low heat, stirring continuously, for 5 minutes.
4. Arrange apples in a baking dish, pour caramel over the apples, and bake for 13 minutes. Rotate pan, baste apples with caramel sauce, and continue baking for another 12 minutes, or until apples are tender.
5. To serve, dollop baked apples with Greek yogurt, sprinkle with chopped pecans, and drizzle with caramel sauce.
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