Stuffed Baked Apples with caramel sauce are perfect for fall and should be on your list of naturally gluten free desserts. Savvy gluten free cooks keep a short list of recipes like this that can easily be made when you're away from home. Kids can make baked apples too and although it's heavenly, you don't always need the stuffing and caramel sauce.
My list of naturally gluten free fall desserts includes Pumpkin Creme Brulee, Pumpkin Ice Cream and Frozen Pumpkin Mousse. Desserts without pumpkin include an apple or pear variation of my Fruit Crisp and any variation of that Quinoa Chocolate Cake made with cooked quinoa instead of flour.
Jump to:
Ingredients
A plain baked apple requires baking time yet it's easy enough for kids to make. By adding the stuffing and a drizzle of caramel sauce you have a proper dessert your guests will love.
- apples, choose from Honeycrisp, Braeburn, Arlet, Rome or Empire
- brown sugar
- pecans
- cinnamon
- butter
- whipping cream
See recipe card for exact amounts.
Instructions
Here are three ways to serve baked apples, stuffed or not.
- Cut the top off, core the apple then put the top back in place.
- Core the apples without cutting the top.
- Make smaller portions by cutting whole apples in half. Remove the core, heap a generous amount of topping over each half and bake.
Substitutions and Variations
The space in the center of the apple is small but a tiny bit of filling transforms an ordinary apple into a heavenly dessert. Butter, cinnamon and sugar are enough for the magic, everything else is extra. Here are some ideas.
- Cinnamon, nutmeg, cloves or pumpkin pie spice
- Chopped walnuts or pecans
- Raisins or dried cranberries
- Homemade granola
- The crunchy streusel topping you typically see on muffins. I sometimes have leftover streusel in the freezer and this is a great place to use it.
Equipment
This simple apple corer tool, or an easy to hold apple corer, is one of those infrequently used tools you're happy to have when you need it. I also use my grapefruit knife with it's serrated edges and slight curve to help remove the core.
Top Tip
Teach your kids and grandkids to make baked apples. There are many jobs kids can do in the kitchen that teach them alternatives to store bought, highly processed treats. When they make their own treats, they are always rewarded for their effort and that is the lesson.
Stuffed Baked Apples with Caramel Sauce
Equipment
Ingredients
- 4 firm apples choose from Honeycrisp, Braeburn, Arlet, Rome or Empire
Filling
- ¼ cup brown sugar
- ¼ cup chopped pecans
- 1 teaspoon cinnamon
- 4 teaspoon butter
Baking
- ½ cup boiling water
Easy Caramel Sauce
- 6 tablespoon brown sugar
- ½ cup whipping cream
- 3½ tablespoon butter
Instructions
- Preheat oven to 375°F.
- Slice the top off of each apple and set aside.
- Using an apple corer or grapefruit knife carefully remove the core leaving the bottom of the apple intact.
Filling
- Combine brown sugar, pecans and cinnamon in a small bowl.
- Spoon filling into apples and top each one with 1 teaspoon of butter.
- Sprinkle any remaining filling over the apples. Place tops on apples.
- Pour boiling water into the bottom of the dish.
- Bake in preheated oven for 30-45 minutes depending on the variety of apple.
Make Caramel Sauce
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil, reduce heat and simmer 2 minutes stirring a few times.
- Drizzle over baked apples and serve.
Notes
Nutrition
FAQs
Firm apples such as Honeycrisp, Braeburn, Arlet, Rome or Empire are best for baking. Soft apples, like Macintosh apples, will become applesauce in thirty minutes while other varieties are more likely to split open. Be adventurous and try a few different ones to find what you like best
__________________________________________________________________________
New here? Subscribe and get your FREE resource, the tips I wish I knew when I started cooking gluten free.
Looking for more help with gluten-free cooking? Check out our Cooking Classes.
_________________________________________________________________________
Leave a Reply