Caramel-Stuffed Baked Apples
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Recipe courtesy of Antonia Lofaso

Caramel-Baked Apples

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  • Total: 1 hr 40 min
  • Active: 30 min
  • Yield: 6 servings
Beautiful fall apples are the perfect dessert when bathed in a sauce of caramel and cider, then served warm in a chilled cream made from the same sauce, elevated by the addition of tangy buttermilk. The crunchy streusel adds lovely texture to this family-friendly dessert.





  1. For the apples: Preheat the oven to 375° F. Line a baking sheet with parchment.
  2. Put the apples in a 9-by-13-inch ovenproof dish. 
  3. Combine the cider, caramels, cinnamon, salt and ginger in a medium saucepan and bring to a boil over high heat. Cook, stirring often, until the caramels are melted, 3 to 4 minutes. Pour the mixture over the apples and bake on the bottom oven rack, basting every 20 minutes, until the apples are very tender and glossy, about 1 hour 20 minutes. Transfer the apples to a platter; transfer the cider mixture to a medium saucepan.  
  4. For the streusel: Combine the brown sugar, flour, oats, salt and cinnamon in a medium bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Spread on the prepared baking sheet and bake on the top oven rack, stirring halfway through, until golden, about 15 minutes. Let cool, then break into bite-size pieces.  
  5. Bring the cider mixture to a boil over high heat and cook, whisking frequently, until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Remove from the heat and stir in the cream. Transfer to a bowl set in a large bowl of ice water. Once cold, stir in the buttermilk.  
  6. Pour the cider cream onto a large rimmed platter and place the apples on top. Sprinkle with the streusel and dust with confectioners' sugar.