Caramelized apples

Caramelized apples take just a few minutes and a few ingredients to create tender, sweet and cinnamon-kissed chunks that are delicious served with pancakes, waffles, ice cream or simply enjoyed on their own.

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Like most households, we have some foods that someone doesn't like. Not surprisingly the odd vegetables can be hit or miss with the kids, but some fruits as well. Apples, however, are one we all agree on and enjoy in pretty much any form possible. 

I'm sure the main reason both kids are such fans of my German red cabbage is because of the apple in there. And a few slices are a go-to snack pretty much any time of year.

These caramelized apples are a great way to make apples into a bit of a treat, without being overly indulgent. Best of all, they are quick and easy to make and have so many uses. They can be a comforting snack on their own, or serve them with many a breakfast or dessert.

Steps to make caramelized apples

These come together really easily with just a little preparation and a short cook. First, you prepare the apples by peeling and coring them. You can, to a point, leave the skin on the apples but personally I find the skin detracts from the lovely tender texture of the apples. 

Cut the apples into part slices or dice them, as you prefer. The shape is really up to you and may be influenced by how you intend to use them. But I recommend the pieces are not too large as they will take longer to soften.

The caramel part is essentially just butter and brown sugar, and you have a couple ways to make it. Some make the caramel first then add the apples, others cook the apples a little then add the sugar.

I go for a hybrid approach of tossing the apple slices with the cinnamon and sugar before cooking. To me, it works well for a couple reasons. First, it avoids any chance of hot caramel jumping out as you add the apples. Secondly, the juices from the apples, along with a little lemon, dissolve the sugar so it's evenly dissolved before it goes into the pan. 

When you add the apples to the butter, spread them out into a relatively thin layer so as many slices as possible can warm through. After a minute or two, they will start to form a thin liquid as juices come out.

Continue to cook, stirring now and then, and the apple slices will soften and that liquid will thicken into a syrupy caramel sauce. Once you only have a little bit of liquid left, and the apples are tender, remove from the heat.

What type of apple is best?

You can use a bread range of different apples for these, but I recommend using one that is relatively firm. Top varieties include Braeburn, Honeycrisp, Fuji, Gala or Cosmic Crisp. 

Softer apples with become mush rather than hold their shape and you will end up with more of an applesauce. Not that apple sauce is a bad thing, of course, but not what you are looking for here.

Some people like to use Granny Smith as they are more naturally tart and so it allows you to sweeten them more without them seeming overly sweet. This recipe doesn't use all that much sugar so if you use Granny Smith, you may want to use a little more to get the balance in flavor.

Ways to use caramelized apples

As mentioned, these are pretty versatile in how you use them, but some ideas include:

• As a filling for apple crepes.
• With yogurt and granola for a quick and easy breakfast.
• On top of waffles, pancakes or oatmeal for a fall-flavored version of some favorites.
• Served with ice cream and/or cream for a simple dessert.
• Served alongside desserts, especially plainer and/or creamy ones like panna cotta or cheesecake for a seasonal twist.

Really, the options are as varied as your imagination! They're the perfect topping to such a range of breakfast and desserts, as well as being moreish to snack on just as they are (no judgement!)

Preparing ahead and storage

These are great made and used immediately, but you can also make them ahead of time and store for later if that suits your schedule better. Simple place in a jar or container with a lid and store in the fridge. They will keep for a couple of days, probably longer. 

To use them, you can either serve them cold or warm them up gently either on the stove or in the microwave. Either way, I recommend giving them a stir before using as the caramel syrup will tend to settle to the bottom. So, give them a stir so the apples are more evenly coated.

These caramelized apples are so easy to make and a perfect way to add some delicious flavor to many a breakfast or dessert. Simple, comforting and sure to be a firm favorite. 

Try some other apple ideas:

• Æblekage, Danish apple trifle - an easy layered dessert of apples, toasted sweetened crumbs and cream.
• Apple banana smoothie - a favorite in our house, a bit like apple pie in a glass.
• Apple snack cake - a favorite treat alongside coffee, tea or after school.
• Plus get more autumn/fall recipes and condiment recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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