Butter-Cream Baked Apples with Caramelized Sauce
Hollowed baking apples roasted until tender, then finished in a rich cornstarch-thickened cream sauce with butter and sugar. Warm spiced comfort without the spice, this version layers butter directly into the fruit before baking to infuse richness. Serve warm as an elegant dessert or brunch course, perfect after a light meal. The sauce thickens into a glossy, luxurious coating that pools on the plate.
Ingredients
- 4 medium baking apples, cored, unpeeled
- ½ cup sugar
- ¼ cup butter
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- ½ cup heavy whipping cream
Instructions
- 1
Heat oven to 450°F.
- 2
Place cored apples in ungreased baking dish and sprinkle with sugar, then dot with butter pieces.
- 3
Bake, basting and turning twice, until fork tender.
- 4
Whisk cornstarch and water in a bowl, then stir in cream until combined.
- 5
Remove apples from pan and pour cream mixture into pan, stirring to combine.
- 6
Return apples to pan and bake until sauce thickens and bubbles.
- 7
Transfer apples to serving plates and spoon sauce over each.
Tips
Baste apples halfway through initial bake to encourage even cooking and caramelization on all sides.
Use firm baking apples like Granny Smith or Honeycrisp to prevent collapse during the extended cooking.
Good to Know
Cover and refrigerate baked apples with sauce up to 3 days. Reheat gently in oven at 300°F until warm.
Prepare apples (cored, unpeeled) up to 4 hours ahead. Bake fresh. Cornstarch-cream mixture can be whisked 2 hours before final bake step.
Serve warm on individual plates with sauce spooned over. Pairs with vanilla ice cream, whipped cream, or yogurt.
Common Mistakes
Do not skip basting to avoid dry, unevenly cooked apples.
Do not omit cold water before mixing cornstarch to avoid lumps in sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different type of apple?
Yes, but choose firm baking varieties like Granny Smith, Honeycrisp, or Pink Lady. Avoid soft apples like Macintosh, which collapse. Red Delicious and Cortland also work well and add color.
What if I don't have heavy cream?
Use half-and-half or whole milk as substitutes, though the sauce will be less rich. For dairy-free, coconut cream provides similar body. Reduce baking time slightly if using milk.
Can I make this ahead and freeze?
Yes. Cool completely, transfer apples and sauce to freezer container, and freeze up to 2 months. Thaw overnight in fridge, then reheat at 300°F for 20-25 minutes until hot, covered with foil.