Cider-Basted Baked Apples with Brown Butter Pecan Filling

By Sprig Originals ✓ · cooked up in Sprig

A whole apple, hollowed and packed with brown butter, toasted pecans, oats and warm spice, then baked in cider until the skin wrinkles and the flesh turns to spoonable custard. The pan liquid reduces to a glossy cider caramel you pour back over the top, and a spoonful of cold vanilla crème fraîche melts into it. No crust, no crumble — the fruit is the dessert.

Ingredients

• 4 large firm baking apples (Braeburn, Rome, Honeycrisp or Golden Delicious), about 9 oz each
• 1 tablespoon fresh lemon juice

• 5 tablespoons unsalted butter
• 1/2 cup pecan halves, roughly chopped
• 1/3 cup old-fashioned rolled oats
• 1/2 cup packed dark brown sugar
• 1/4 cup dried cranberries or golden raisins
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon vanilla extract

• 1 1/2 cups unfiltered apple cider
• 3 tablespoons maple syrup
• 1 tablespoon unsalted butter
• 1 cinnamon stick
• 2 strips orange peel
• 1 pinch flaky sea salt

• 1/2 cup crème fraîche (or full-fat sour cream)
• 1/4 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Heat the oven to 375°F (190°C) with a rack in the middle. Choose a baking dish or 10-inch cast-iron skillet that holds the 4 apples snugly without them touching.
2. Make the brown butter: melt the 5 tablespoons butter in a small light-colored skillet over medium heat. Continue cooking, swirling often, 4 to 6 minutes, until the foam subsides and the milk solids at the bottom turn deep golden and smell nutty. Immediately add the pecans and oats and toast, stirring, for 90 seconds, then scrape everything (including the browned bits) into a medium bowl and let cool 5 minutes.
3. Stir the brown sugar, dried cranberries, cinnamon, cardamom, nutmeg, kosher salt, orange zest and 1/2 teaspoon vanilla into the pecan-oat butter. It should look like wet sand that clumps when squeezed. Set aside.
4. Prep the apples: slice a thin sliver off the bottom of each apple only if it won't stand up straight. Using a melon baller or a sturdy teaspoon, dig out the stem, core and seeds from the top, working down to about 1/2 inch from the bottom and widening the cavity to roughly 1 1/2 inches across — you want a generous well, but do not punch through the base or the filling will leak.
5. With a paring knife, score a shallow ring through the skin around the widest part of each apple, about 1/8 inch deep. This lets the apple swell without bursting and gives you those wrinkled, tender shoulders. Brush the cut cavities and tops with the lemon juice.
6. Pack the filling into the apples, pressing it down firmly with your thumb and mounding the last of it over the tops. Set the apples in the baking dish.
7. Build the basting liquid: in the same small skillet, combine the apple cider, maple syrup, 1 tablespoon butter, cinnamon stick and orange peel. Bring to a simmer over medium-high heat and cook 3 minutes, then pour it around (not over) the apples in the dish.
8. Bake uncovered for 25 minutes. Spoon the pan liquid over the apples, then bake 20 to 30 minutes more, basting every 10 minutes, until a paring knife slides into the thickest part with no resistance and the apples look slumped and glossy. Total time varies by variety; start checking at 45 minutes.
9. While the apples bake, whisk the crème fraîche, heavy cream, powdered sugar and 1/2 teaspoon vanilla in a chilled bowl until it holds soft, spoonable ribbons — about 45 seconds by hand. Refrigerate until serving.
10. Transfer the apples to shallow bowls with a large spoon and a spatula to support the bottoms. Pour the pan liquid (discard the cinnamon stick and peel) into the skillet and boil over medium-high heat for 4 to 7 minutes, until reduced to about 1/2 cup and thick enough to coat a spoon. Off the heat, stir in the flaky salt.
11. Spoon the hot cider caramel over and around each apple, add a cold spoonful of vanilla crème fraîche alongside, and serve immediately while the contrast between hot fruit and cold cream is at its best.

Chef's tips

Nutrition (per serving, estimated)

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