Thanksgiving is tomorrow, and we’re featuring one of the easiest dessert recipes known to man lol. Back in circa 2013 while at NYU was the first time I ever explored baked apples! I was invited to observe a vegan cooking workshop at ICE culinary institute and I still remember these baked apples. I know what you’re thinking, yawn apples? How could this be good? However, I promise you..
It’s a handful of ingredients, no fuss, no frills, and just so gorgeous and so good!
What’s fab about this recipe? So much! It’s quick, easy, affordable, perfect for fall/winter, you can modify the sugar content, features oats, you could even throw in quinoa, it pairs seamlessly with the Salted Brown Butter Caramel, it’s sweet, slightly savory, you can add dried fruit it preferred, they have aesthetic apple, you can serve with ice cream, has notes of salt, and the list goes on!
If you’re searching for a low sugar recipe that packs fiber, but also flavor, you have to try this recipe for vegan Baked Apples with Salted Brown Butter Caramel Sauce!
Core the apples: Make indentions with a knife going in a circle around the core. Stab the knife into the center and twist it. This will pop out the middle of the apple. Begin to scoop out the middle with a spoon about halfway or 3/4 down into the apple.
Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.
Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be. Remove apples from the oven.
Caramel: In a pan over medium heat at the vegan butter. Continue to swirl the butter with your spatula. It should sizzle and then slightly brown to a nice golden color. (3-4 mins)
Now add the coconut milk, brown sugar, and salt. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until reduced by half and golden.
Take 1/4 cup hot almond milk and combine with corn starch. Whisk until smooth. Pour mixture into the pan and whisk to just combine. Don’t over mix as it may clump the caramel. Remove from heat. The sauce will thicken as it sits. If it’s not thick enough simply combine 1 tsp of corn starch with 2 tsps of hot almond milk. If too thick run it through a blender and with hot almond milk! Serve caramel with baked apples. You should have about 1 cup full.