Slow-Baked Honeycrisp Apples


Slow-baked Honeycrisp Apples

Serves 1


1 Tbsp. sugar

Pinch ground ginger

Pinch ground coriander

1-2 medium Honeycrisp apple

2 Tbsp. butter, melted

1 tsp. orange zest

¼ cup heavy whipping cream

1 Tbsp. powdered sugar

1/8 tsp. vanilla extract

Pinch of ground ginger


Preheat oven to 300 degrees. Butter a ramekin. Mix sugar, ginger, and coriander in a small bowl. Peel apples, halve, and remove core. Slice apple halves into 1/8-inch thick slices. Place a thin overlapping layer of apple slices in the ramekin. Brush with melted butter. Sprinkle with ½ teaspoon of sugar mixture and some orange zest. Repeat layering apple slices until all apples, sugar mixture, and orange peel. Cover tops with plastic wrap, then foil. Pierce small holes to allow steam to escape. Place ramekins on baking sheet. Place an empty ramekin on top to weigh it down. Bake for 2 hours. Take out of oven and remove empty ramkin, allow to cool for 20 minutes. Whisk whipping cream, sugar, vanilla extract, and ginger.

Inspired by Bon Appetit


2 responses to “Slow-Baked Honeycrisp Apples

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