Roasted Butter Apples with Whipped Cream
Serves 4
Ingredients
- 2 to 2 1/2 pounds Braeburn, Honey Crisp or Fuji Apples, cored and quartered lengthwise
- 1/2 cup unsalted butter, plus 1 tablespoon for greasing baking dish
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon grated fresh nutmeg
- 1/4 teaspoon Cayenne pepper
- 2 1/2 tablespoons light brown sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
Shopping List
- 2 to 2 1/2 pounds Braeburn, Honey Crisp or Fuji Apples
- 1 block unsalted butter
- 1 ground cinnamon
- 1 whole fresh nutmeg
- 1 Cayenne pepper
- 1 light brown sugar
- 1 lemon
- 1 pint heavy whipping cream
- 1 bag powdered sugar
Instructions
- Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13- x 9-inch baking dish. Take quartered apples and cut in half lengthwise. Lay on one side making sure apples are all facing the same direction.
- Melt remaining 1/2 cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg, and Cayenne pepper, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly over apples.
- Bake in preheated oven until apples start to soften, 20-25 minutes. Baste apples with juices from bottom of pan. Increase oven temperature to 400°F and bake until apples are nicely browned and very tender, about 5-8 minutes.
- Place whipping cream and powdered sugar in the bowl of an electric mixer (or use a hand mixer) and whip cream to stiff peaks.
- Serve apples topped with a big scoop whipped cream.