Question of the Day

If you present one of these baked caramel apples as an afterschool snack, don’t you think you are off the hook for just about everything else…all month long?

Baked Apples with Caramel

Heat oven to 425°F. Remove stems from your apples. (I used Empire here; you want an apple that can hold its shape under heat — Granny Smiths, Romes, Winesaps, Golden Delicious) Using a paring knife, cut about a half inch into the apple around where the stem was and remove the fruit. Using an apple corer, remove the core, without poking all the way through to the bottom. Using the same knife, cut a little belt, about 1/8 inch deep, all the way around the middle of the apple. Sprinkle the cores of your apples with cinnamon and brush the top with melted butter. Bake for 45 minutes. (Keep an eye on them as they bake — they may take less or more time depending on variety and size.) Drizzle with caramel sauce.

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That looks really good right now. My mom used to bake me apples with just cinnamon and sometimes maple syrup.


Oh, baked apples, yum! But caramel sauce takes it right over the top, I think. What a fabulous idea.


That caramel sauce is amazing. It almost never makes it onto anything though because I am constantly sneaking a spoonful every time I open the fridge door.

Jennifer Bailey

What does the “little belt” do for the apple? Is it really directly around the middle…the photo almost looks like it is more of a spiral…? Looks delicious.


Made these for dessert with salted caramel ice cream from the farmer’s market. And finally made with pork ragu and the consensus among my entire family is that it was one of the best dinners we have ever had.


Looks spectacular! I’m always looking for a fresh way to serve apples. 🙂

“I read your newsletter. Do I win the Inmod Teak Bowl?” 🙂 TIA!