SLOW-BAKED HONEYCRISP APPLES
Provided by Dorie Greenspan
Categories Milk/Cream Breakfast Dessert Bake Kid-Friendly Apple Vanilla Fall Ramekin Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For apples:
- Position rack in center of oven and preheat to 300°F. Butter four 3/4-cup custard cups or ramekins. Line rimmed baking sheet with parchment paper.
- Mix sugar, ginger, and coriander in small bowl. Peel apples, halve through stem end, and remove core. Slice apple halves crosswise into 1/8-inch-thick slices. Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter. Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel. Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full). Cover tops of cups with plastic wrap, then foil. Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape. Place cups with apple mixture on prepared baking sheet. Place 1 empty custard cup or ramekin atop each to weigh down.
- Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours. Remove empty custard cups. Transfer cups with apple mixture to rack and cool at least 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes.
- For topping:
- Whisk all ingredients in medium bowl until soft peaks form. Spoon cream atop apple mixture in each cup.
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Zoe Pickering
[email protected]These baked apples are a bit too sweet for my taste.
Nick Shepherd
[email protected]I'm not a big fan of honeycrisp apples, but I really enjoyed these baked apples.
Sammy Ayomi
[email protected]These apples are a great make-ahead dessert. I can make them in the morning and then serve them later in the day.
MD ARNOB,
[email protected]I served these apples with a scoop of vanilla ice cream and it was the perfect dessert.
MAGEZI IVAN
[email protected]I added a little bit of cinnamon and nutmeg to the apples and it really enhanced the flavor.
Merina Bista
[email protected]These apples are the perfect way to use up leftover honeycrisp apples.
Sahota Guri
[email protected]I love that this recipe is so simple. I can just throw everything in the slow cooker and forget about it.
Osjeta Morton
[email protected]These apples are the perfect fall dessert. They're warm, comforting, and full of flavor.
Taiyob Mullah
[email protected]I found that the apples took a little longer to cook than the recipe said, but they were still delicious.
AL NOOR
[email protected]The apples were a bit too tart for my taste, but I think that's just a matter of personal preference.
Angelique Du Toit
[email protected]These baked apples were so delicious and easy to make. I love that I could use my slow cooker to make them.
SHIMUL KURI
[email protected]I made these apples for a party and they were a huge hit! Everyone loved them and I got so many compliments. I will definitely be making them again.
Isaac Hull
[email protected]These honeycrisp apples turned out amazing! They were so easy to make and the perfect fall dessert. I served them with a scoop of vanilla ice cream and it was the perfect way to end a meal.