Apples, Cinnamon, Caramel, and that crisp feeling in the air. Yes, it is fall! Oh how I love this season. And finally this weekend in Miami it truly feels like fall. There is a chill in the air, not a cloud in the sky, and the sun sets at 6:30. It is magnificent. If there was one season that is my favorite it is fall. The food is marvelous and so comforting.
There are so many wonderful recipes to make with apples and so many varieties allowing for different flavors in a recipe. Honey crisp apples I find to be a good versatile apple to bake with. They are not very sweet and have a softer texture. They hold their structure nicely when you bake them whole which is perfect for this recipe. I remember when I lived in Boston and the fall markets were the absolute best. The varieties of apples was astounding. Ones I have never heard of before and farms making hybrid apples. They were all so delicious. I am pretty sure my bags were just filled with apples and nothing else from the farmers markets.
Yields 5-6 servings
5-6 small Honey crisp apples - cut top and cored
1/4 cup brown sugar
1/4 cup rolled oats
1/4 cup pecans -chopped
1/4 cup almonds -chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
A pinch of salt
2 tablespoons unsalted butter - melted
3-4 tablespoons of Rum, Cointreau, or Sherry
1. Preheat the oven to 350 degrees.
2. Cut the top of the apples off and remove the core and seeds.
3. In a bowl mix together the sugar, nuts, oats, spices, and melted butter. With your hands incorporate it all together.
4. Place the apples in a cast iron skillet, baking pan, or large ramekin. Fill each apple to the top. Place the extra filling in the dish and add the liquor.
5. Bake in the oven for 25-35 minutes until the apples are tender. Remove from the oven and allow them to cool.
6. To serve the apples garnish with caramel sauce.