Recipe courtesy of Bobby Deen
Episode: Fair Food
Brown Sugar and Oat Baked Apples
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

The Apples:
  • Canola spray
  • 4 apples, such as Gala or Pink Lady, cored 
  • 1/3 cup rolled oats 
  • 1/4 cup chopped walnuts
  • 2 tablespoons unsalted butter, melted 
  • 2 tablespoons brown sugar 
  • 1 tablespoon ground flaxseed meal 
  • 1/4 teaspoon ground cinnamon 
  • Pinch salt
The Caramel:
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter 
  • 1 teaspoon vanilla extract 
  • 1/4 cup lowfat milk 
  • Slow-churned or reduced-calorie ice cream, for serving (optional)

Directions

Preheat the oven to 350 degrees F.

For the apples: Spray an 8-by-8-inch baking dish with canola spray and set the cored apples in the dish. In a small mixing bowl, combine the oats, walnuts, melted butter, brown sugar, flaxseed meal, cinnamon and salt. Fill the apples with the mixture. Pour 1/2 cup hot water around the apples and cover the baking dish with foil. Transfer to the oven and bake until the apples are easily pierced with a knife, about 1 hour. Tent with foil to keep warm until ready to serve.

For the caramel: In the meantime, place a small, heavy saucepan over medium heat and add the sugar and 2 tablespoons water. Increase the heat to medium-high and bring the sugar to a boil; take care not to stir the bubbling sugar. If you get any sugar crystals on the sides of the pan, just brush them back in with a water-soaked pastry brush to prevent the sugar from burning. Cook the sugar to a deep amber color, 5 to 6 minutes. Remove from the heat and add the butter and vanilla extract; they will bubble up, so be careful. Whisk until completely combined, then whisk in the milk.

To serve, set an apple on a plate and drizzle with 1 tablespoon of the caramel sauce. Add a scoop of ice cream if desired.

Cook's Note

If the caramel sauce thickens up too much before serving, heat it over medium-low heat until it returns to a pourable consistency.

IDEAS YOU'LL LOVE

Bali Baked Fish

Recipe courtesy of Padma Lakshmi

Vidalia Onion and Granny Smith Apple Chutney

Recipe courtesy of Tanya Holland

Cider Glazed Pork Chops with Apple Thyme Chutney and Collard Greens

Recipe courtesy of Lynn Crawford

Baked Apples with Brown Sugar

Recipe courtesy of Dave Lieberman

Baked Brown Sugar Custards

Oatmeal with Apple, Brown Sugar and Raisins

Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream

Recipe courtesy of Stephen Davalos

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here