Caramelized Apples and Caramel Drizzle
Sep 24, 2015, Updated Oct 30, 2024
Who can resist Caramelized Apples and a pour of a Caramel Drizzle?
Perfect over my Fall Apple Cake!
Caramelizing apples are quite simple and adds a double apple-punch which is irresistible.
When the apples are removed from the pan, some butter and sugar (I love coconut palm sugar – dark, sweet and natural) is stirred up until the sugar has melted, then heavy cream – just a bit, creates a fabulous, simple caramel sauce.
Serve the cake piled high with the caramelized apples and drizzles of caramel sauce, or – plate slices of cake and top each one individually.
SEE: Karen’s Fall Apple Cake with Streusel and Caramelized Apples
Caramelized Apples and Caramel Drizzle
Ingredients
- 2 tablespoons unsalted butter, (organic)
- 1 large granny smith apple, peeled, 1/2 ” dice
- 2 tablespoons coconut palm sugar, or brown sugar
- 1 tablespoon unsalted butter, (organic)
- 2 tablespoons coconut palm sugar, or brown sugar
- ¼ cup heavy cream, (organic)
Instructions
Caramelized Apples:
- Add 2 T. butter to a large skillet over moderate heat. When melted add the apples. Cook, stirring until the apples have softened, 2 minutes. Add 2 T. coconut palm sugar, stir to dissolve. Raise heat to medium-high and cook, stirring until the apples have started to turn a dark amber color, about 5 minutes.
Caramel Drizzle:
- Remove the caramelized apple pieces with a slotted spoon, leaving and caramel in the pan. Add the 1 T. butter and 2 T. sugar to the pan, stir to dissolve. Add the heavy cream and stir up with a whisk to make caramel. When thickened, about 2 minutes, remove from heat and carefully pour into a heatproof bowl.
- Top slices of cake with the caramel apples and caramel sauce. If the caramel thickens too much when it stands, just heat it a bit.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.