Baked Caramel Apples
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Posted By: Janelle Nehrenz, Author, Comfy in the Kitchen on Sep 2, 2015

Baked Caramel Apples
 

Autumn is my favorite time of year. I look forward and welcome the cool air, warm sun and colorful leaves. One of my favorite things to do with my children in the fall is to take them to the many wonderful apple orchards we have in our area. We pick so many that our home is bursting at the seams with apples!! Here's one of my favorite apple recipes that I know you will just love. The smell and taste of this dish brings me so much comfort. Add it as a side, eat it alone, top it "a la mode", and don't forget to share.As a simple meal ministry idea, bring a throw-away container of baked apples with a carton of vanilla ice-cream. Youll be sure to make anyone's day.

Baked Caramel Apples

 
Baked Caramel Apples

 
Baked Caramel Apples

Water, brown sugar, flour, butter, salt, cinnamon and apples - looks like one got away in the background!

Baked Caramel Apples

Start making your homemade caramel sauce by placing in the sauce pan the brown sugar, water, butter, salt, and flour.

Baked Caramel Apples

Heat until bubbling -it will thicken.

Baked Caramel Apples

Peel, core and cut apples into med sized chunks.

Baked Caramel Apples

Dot with butter and bake.

Baked Caramel Apples

Fresh out of the oven...

Baked Caramel Apples

An amazing accompaniment to pork chops.

Ingredients:

  • 8 apples peeled, cored, cut into chunks
  • 1 cup brown sugar
  • 1/4 cup water
  • 2 tbsp butter
  • 1 tsp salt
  • 2 tbsp flour
  • extra butter for dotting
  • sprinkle of cinnamon

Directions:
Preheat Oven to 350
Put all sauce ingredients into a saucepan and bring to soft boil - it will thicken and turn into a caramel/gravy texture.
Place apples in baking dish and cover with caramel and stir.
Dot with butter and sprinkle with cinnamon.
Cover and bake for 1 hour stirring at the 30 min mark.

Notes:
You can use any kind of apple you wish. I like to use a mixture of green/red apples for a sweet and tangy combo.


Read other recent articles by Janelle Nehrenz:


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