Make the most of apple season with this family recipe from Jillian Harris
This recipe is straight from the kitchen of Jillian’s mom Peggy. Growing up in Peace River, Alberta, we didn’t have much to choose from when it came to fresh produce, but we do remember there always being a supply of apples. As a treat, Jillian’s mom would prepare a baked apple for her, which she absolutely loved. Fast-forward to today, and Jillian makes baked apples with oat crumble for her own children, Leo and Annie, and they love them just as much as she did!
Assemble them ahead of time if desired and pop in the oven about an hour before serving. To give the caramel apple sauce an adult twist, replace half the apple juice with bourbon.
- 6 medium apples (we use Gala)
- 1 cup old-fashioned rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup lightly packed brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter or vegan butter, melted
- Pinch of salt
Caramel Apple Sauce
- 1/4 cup butter or vegan butter
- 1 tablespoon all-purpose flour
- 1/2 cup lightly packed brown sugar
- 1/4 cup pure apple juice
- 1/4 cup whipping (35%) cream or coconut cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Vanilla ice cream or dairy-free vanilla ice cream, for serving
Make the baked apples with oat crumble:
- Preheat the oven to 350° and pour 1/2-inch of water into a 13 X 9-inch baking dish.
- If needed, shave the bottoms of the apples with a paring knife so they stand. Using an apple corer, paring knife or melon baller, core the apples, creating a well about 2 inches wide, making sure not to go all the way to the bottom.
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, melted butter, and salt. Fill the apples with the oat mixture, packing it down. Place the filled apples in the prepared baking dish. Bake until you can poke the apples with the tip of a paring knife and not meet with much resistance, about 50 minutes.
- Meanwhile, make the caramel apple sauce. In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook, whisking constantly, until smooth, 1 to 2 minutes. Add the brown sugar and apple juice and simmer, whisking constantly, until the sugar is dissolved and the sauce has slightly thickened, 2 to 3 minutes. Add the cream and continue to simmer, stirring, until the sauce thickens and coats the back of a spoon. Remove from the heat and whisk in the vanilla and salt.
- Serve the baked apples warm with a scoop of ice cream and a drizzle of Caramel Apple Sauce. The baked apples are best served warm from the oven, but they can be stored in a resealable container in the fridge for up to 3 days and reheated in the microwave.
Serves 6; Prep time: 15 minutes; Cook time: 40 minutes
Have leftover Baked Apples? Simply blend each apple with 1 cup of ice and 1 cup of milk or non-dairy milk to make a delicious smoothie. Garnish with extra cinnamon and an apple slice if desired.
Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.