Baked Rosemary Apples

Baked Rosemary Apples

It’s no secret that we love baking with fresh ingredients. That’s why this fall dessert uses apples and cranberries along with the perfect seasonal flavours: cinnamon and cloves. Brûléeing the sugars on top adds flavour and texture to a dessert so good, you’ll wish fall could come more than once a year.

YIELDS

6 to 12 servings

PREP TIME

10 minutes

COOK TIME

20 to 25 minutes

INGREDIENTS

For the rosemary simple syrup

  • 1/4 cup (60 ml) water
  • 3 packets (42 g) Redpath Dark Brown Sugar
  • 3 twigs fresh rosemary, washed

For the apples

  • 6 medium baking apples (Honeycrisp, Gala, Granny Smith, Golden Delicious, etc), washed
  • 1 cup (84 g) old-fashioned oats, large flakes
  • 1/4 cup (50 g) dried cranberries, roughly chopped
  • 1/4 cup (50 g) toasted hazelnuts, finely chopped
  • 2 tsp (8 g) cinnamon
  • 1 tsp (3 g) ground ginger
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) ground cloves
  • 1/2 cup (113 g) cubed butter, room temperature

Garnish

  • fresh rosemary (optional)
Brown & Maple Sugars

INSTRUCTIONS

Preheat oven to 375.

In a small pot combine water, the Redpath Dark Brown Sugar, and the fresh rosemary. Simmer and stir until sugar dissolves. Turn off heat, cover and let rosemary infuse into the simple syrup; at least 10 minutes.

In a medium bowl, combine oats, cranberries, hazelnuts, cinnamon, ginger, salt, and cloves until thoroughly mixed. Work in the butter with hands, until evenly distributed throughout the mixture.


Remove stems from apples. Slice a small portion from the top of each apple. With the help of an apple corer, melon baller, or paring knife, scoop out about an inch-sized hole in the middle of each apple being careful not to go through the bottom. Discard core and seeds (see chef’s tips).

Strain simple syrup; discard rosemary.

Spoon a teaspoon (5 ml) of the simple syrup into the cavity of each apple and swirl to coat the sides. Place apples into a 9” x 9” square baking dish.

Evenly divide and fill oat mixture between the apples. Spoon the remaining syrup over the apples.

Cover with aluminum foil. Place into the preheated oven and bake for 15 minutes. Remove foil and continue baking for an additional 10 minutes or until apples are tender but not mushy. Check every 5 to 10 minutes to prevent overcooking.

Remove from oven, let cool slightly; about 5 minutes. Garnish apples with fresh rosemary, if desired.  

 

CHEF'S TIPS

  • Serve warm with whipped cream or vanilla ice cream.
  • Can be eaten the next day as an easy breakfast alternative.
  • The cored parts of the apple (discard seeds) can be coarsely chopped and incorporated into the filling, if desired.
  • If apples are unstable, create a levelled surface by cutting a small portion off the base of the apple.