words & image Catherine Frederick
A couple years ago, a sweet friend introduced me to Honeycrisp apples. They are, by far, the crispest, sweetest apples on the planet, with just a hint of tart. I’ll warn you, they are a bit pricey, but in my opinion worth every extra cent. They are the perfect apple for this decadent recipe, where the apples seemingly bloom in the warmth of the oven. Enjoy with ice cream and caramel sauce, of course!
»2 Honeycrisp apples
(other crisp apples will work fine)
»2 Tablespoons butter
»3 Tablespoons brown sugar, packed
»1 Tablespoon flour
»1 teaspoon cinnamon
vanilla ice cream
Prep work: preheat oven to 375°. Butter bottom of oven-safe dish.
Cut off top ¼ of apples, discard top and remove core. Cut two deep circles inside each apple – don’t cut all the way through. Flip apple over, starting about an inch from the top of apple, make slices all the way around the apple – about one inch apart – all the way to the bottom. Flip back over and place in dish. Add 2
caramels in center of each apple.
Combine butter and brown sugar, microwave for 30 seconds.
Remove, stir, heat for 30 more seconds. Remove and add in flour and cinnamon. Spoon mixture on top of each apple.
Bake at 375° for 25-30 minutes. Check after 25 minutes and continue cooking in 5 minute intervals until softened.
Once out of oven, transfer apples to bowls. Top with ice cream or place ice cream on the side as it will cause caramel in center to harden.