A comforting and indulgent classic: tender apples infused with cinnamon, filled with sugar and butter, that become a truly caramelized delight. This simple yet elegant recipe is perfect for dessert or an afternoon treat.
⏱️35 min
📊Easy
👥2 servings
🍽️Dessert
quickbudget-friendlyvegetarianfamily
Ingredients
2 piècesapples (Reinette or Gala)
20 gbutter
20 gbrown sugar or honey
0.5 cuillère à caféground cinnamon
15 graisins
100 mlwater
Instructions
1PREPARE THE APPLES: Preheat your oven to 180°C. Choose firm apples of regular size. Wash them thoroughly under cold water, then pat dry. Using a sharp knife, carefully hollow out the core of each apple by inserting the knife vertically to about 1 cm from the bottom, creating a regular well approximately 2 cm in diameter. Avoid piercing completely through the apple so it remains sealed.
2FILL THE APPLES: In a small bowl, mix the brown sugar with cinnamon and raisins. Generously fill each hollowed apple with this sweet mixture. Place a piece of butter (10 g) on top of the filling in each apple. The butter will gradually melt and caramelize the sugar during cooking.
3ARRANGE IN THE BAKING DISH: Pour water into the bottom of an oven-safe dish or cast iron cocotte. Arrange the filled apples upright in the dish, spacing them slightly apart. The water will create steam and allow the apples to cook evenly without drying out. You can add a splash of lemon juice to the water to enhance the flavors.
4BAKE IN THE OVEN: Bake at 180°C for 22 to 28 minutes depending on the size and variety of your apples. The apples are done when the skin begins to crack slightly and the flesh is very tender when pierced with a thin blade. During cooking, the pan juices naturally caramelize with the butter and sugar.
5SERVE HOT: Once removed from the oven, place the caramelized apples in shallow bowls or serving dishes. Generously pour the sweet caramelized cooking juices around and over the apples. Serve immediately while still hot. You can accompany with a scoop of vanilla ice cream or a spoonful of crème fraîche to create a delicious contrast between hot and cold.