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Baked Honeycrisp Apples with Butter Pecan Brown Sugar Topping

Baked Honeycrisp Apples with Butter Pecan Brown Sugar Twist

Delight in these Baked Honeycrisp Apples with Butter Pecan Brown Sugar Topping that embody the cozy flavors of autumn.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 apples
Course: Dessert
Cuisine: American
Calories: 200

Ingredients
  

For the Apples
  • 4 Honeycrisp Apples Substitute with any firm apple variety
For the Topping
  • 1/2 cup Light Brown Sugar Can use stevia brown sugar blend for lighter version
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used
  • 1/2 cup Chopped Pecans Walnuts or almonds can be alternatives
  • 4 tablespoons Unsalted Butter Margarine or dairy-free alternative can be used
Optional Add-Ons
  • 1/4 cup Caramel Sauce Optional drizzle to enhance sweetness

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • Paring knife
  • spoon

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Halve the Honeycrisp apples and remove the cores. Slice a thin layer off the bottom of each apple half.
  3. Mix together the light brown sugar, all-purpose flour, and chopped pecans in a mixing bowl until evenly blended.
  4. Incorporate the melted unsalted butter into the dry mixture, mixing thoroughly until crumbly.
  5. Place the halved apples cut side up on a baking sheet and generously scoop the topping on each apple half.
  6. Bake the apples for 20-25 minutes until tender and slightly caramelized.
  7. Serve warm, optionally drizzled with caramel sauce and paired with vanilla ice cream.

Nutrition

Serving: 1appleCalories: 200kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 90mgPotassium: 150mgFiber: 3gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Slice a thin layer off the bottom of each apple half for stability. Adjust the topping quantity to taste, and feel free to add spices for extra warmth.

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