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Recipe – Slow Baked Apples

Baked apples ?with whipped cream, absolutely delicious and packing all those warm flavors for the holiday season ?. There are a couple of steps to making this dessert, but the result is more than worth it. Sumptuous, soft, sweet, sour, creamy, oh so delicious. Sip on a barleywine, eat this dessert, sit back and smile. Merry Christmas ??

Ingredients (serves 6 – 8):

For the Cookie Crumble:
60g Flour
40g Butter
40g Sugar
Pinch of Salt

For the Apples:
100g butter
100g Sugar
9 Granny Smith Apples (peeled and chopped)
1,5 msk cinammon

Whipping Cream

Start by making the cookie crumble (you can even do this a day ahead). It’s very simple. In a food processor, mix all the ingredients until a dough is formed. Thinly spread the dough out on baking paper, then bake at 175°C for 10 minutes. Remove the crumble from the oven, allow it to cool, then break it into small pieces that can be spread over the apples when they come out of the oven.

To make the apples, begin by melting the sugar in a large pot until it has browned. Add the butter, stir until melted, then add the apples. Stir the apples around until everything is well combined. The cold of the apples may make the butter/sugar chunk up, just keep stiring until everything melts. Cook the apples on medium until the liquid has thickened, then add the cinammon and a handful of cranberries. Bake at 150°C for 30 minutes. Remove from the oven, allow to cool, then serve in small bowls with the crumble spread over the top and a dollop of freshly whipped cream. ??

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