Teatime Treats: Baked Apples

By Heather Poling

As the weather cools with the fall season upon us, apples are the quintessential seasonal fruit! Simple to prepare, this baked apple recipe is bursting with the warm flavors of fall. For a challenge, try making caramel sauce! It only has four simple ingredients and, while some technique is required to create this treat, it is worth the trouble, we promise!

Apples come in all different flavors and sizes. Fuji, Gala or Honeycrisp apples are recommended, and each have their own advantages for this dish. Gala apples tend to be smaller with a sweet flavor and very little tartness. When baked, Gala apples are very tender and create a softer end result. Fuji apples tend to be slightly bigger and exceptionally crisp. Fujis will hold their shape and remain crispy after baking. The largest of the apples, Honeycrisps, are extremely juicy, but remain crisp after baking.

To take your dessert to the next level, present them on small colorful plates or ramekins. Top it with vanilla ice cream, caramel sauce and a cinnamon stick when serving. Your guests are sure to be impressed!

Baked Oatmeal Apples

Yield: 4 servings

Ingredients:

• Four medium sized apples (Gala, Fuji, or Honeycrisp recommended)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup
• ½ cup gluten free rolled oats
• ½ cup chopped pecans or walnuts
• ½ teaspoon cinnamon

Directions:

• Preheat your oven to 375°F. Fill an 8x8 baking dish with 1-2 inches of water.
• Remove the stem and core of the apples with a melon baller or knife making sure to leave the bottoms intact.
• In a small bowl, add melted butter, maple syrup, oats, chopped nuts and cinnamon then stir to combine.
• Fill each apple with approximately ¼ cup of the prepared filling and place in baking dish.
• Bake apples for 35-40 minutes or until apples are soft and the nuts are toasted.
• Once baked, let apples cool for 5 minutes before serving.
• Top with ice cream and drizzle with caramel sauce before serving.

Optional: Caramel Sauce

Ingredients:

• 1 cup of sugar
• ½ cup heavy cream
• 1 teaspoon vanilla
• 4 tablespoons unsalted butter, cubed

Directions:

• Using a heavy bottom sauce pan, add sugar over medium high heat. Stir constantly, but gently, until completely melted. Keep a close eye on your sugar and do not walk away!
• Cook sugar until it is a deep amber color.
• Carefully add the heavy cream, stirring constantly as the cream will bubble up! Continue to stir for another minute.
• Remove cream from heat and stir in butter and vanilla then stir until the butter is completely melted.
• Allow to cool at room temperature. Once cooled, the caramel can be stored in the refrigerator until ready to use. Make sure to store caramel in a heat proof container.