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Decadent Baked Apples with Brown Sugar Crumble – vegetarian recipe
Stav Kogan

Decadent Baked Apples with Brown Sugar Crumble

Tender baked apples with a buttery brown sugar crumble, a hint of citrus, and a decadent brandy and curaçao glaze. A perfect fall dessert that makes a house feel like a home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 6 to 8 large baking apples
  • ⅔ cup (85 g / 3 oz) all-purpose flour
  • ⅔ cup (145 g / 5.1 oz) packed brown sugar
  • ½ cup (113 g / 4 oz) unsalted butter, cold and cubed
  • 1 lemon, zested
  • ½ tsp (1.5 g / 0.05 oz) ground cinnamon
  • ¼ tsp (0.5 g / 0.02 oz) ground nutmeg
  • ½ cup (75 g / 2.65 oz) chopped raisins
  • ¼ cup (60 ml / 2 fl oz) brandy
  • ¼ cup (60 ml / 2 fl oz) curaçao or other orange liqueur
  • ¼ cup (60 ml / 2 fl oz) water
  • Heavy cream, well chilled, for serving
  • Use firm baking apples like Honeycrisp, Braeburn, or Granny Smith. They hold their shape well and their tartness balances the sweet filling.
  • For a non-alcoholic version, simply replace the brandy and curaçao with an equal amount of apple cider or apple juice.
  • The crumble filling can be prepared a day in advance and stored in an airtight container in the refrigerator to save time.

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Using an apple corer or a small knife, carefully remove the core from each apple, creating a generous cavity. Be sure not to cut all the way through the bottom.
  3. In a medium bowl, whisk together the flour and brown sugar.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Stir in the lemon zest, cinnamon, nutmeg, and chopped raisins until evenly combined. Firmly pack this crumble mixture into the cavity of each apple.
  6. Place the stuffed apples snugly in a medium-sized, shallow baking dish or casserole.
  7. In a small bowl or measuring cup, stir together the brandy, curaçao, and water.
  8. Pour this liquid mixture over and around the apples in the dish.
  9. Bake for 40 to 45 minutes, pausing to baste the apples with the pan juices every 7-10 minutes. The apples are done when they are tender when pierced with a knife and the filling has puffed up and caramelized on top.
  10. Carefully remove the dish from the oven and let the apples cool for about 15 minutes. The caramelized sugar on top will form a hard crust; you can gently remove this cap if desired. Spoon the remaining syrupy liquid from the pan over the apples.
  11. Serve warm, either plain or with a generous drizzle of chilled heavy cream.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 3gFat: 18g

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