Brown Sugar-Apple Topping
By Andrew JanjigianPublished on April 3, 2017
Time
25 minutes
Yield
Serves 4 (Makes about 2 cups)
Ingredients
2 tablespoons unsalted butter ⅓ cup water ¼ cup packed (1 ¾ ounce) brown sugar ¼ teaspoon ground cinnamon ⅛ teaspoon salt 1 ¼ pounds Braeburn apples (3 to 4 apples), peeled, cored, halved, and cut into ½-inch-thick wedges, wedges halved crosswise
Before You Begin
You can substitute Honeycrisp or Fuji apples for the Braeburn apples, if desired.
Instructions
- Melt butter in 12-inch skillet over medium heat. Add water, sugar, cinnamon, and salt and whisk until sugar dissolves. Add apples, increase heat to medium-high, and bring to simmer. Cover and cook, stirring occasionally, for 5 minutes. Uncover and continue to cook until apples are translucent and just tender and sauce is thickened, 5 to 7 minutes longer. Transfer to bowl and serve. (Topping can be refrigerated for up to 2 days.)
Time
25 minutesYield
Serves 4 (Makes about 2 cups)Ingredients
2 tablespoons unsalted butter
⅓ cup water
¼ cup packed (1 ¾ ounce) brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 ¼ pounds Braeburn apples (3 to 4 apples), peeled, cored, halved, and cut into ½-inch-thick wedges, wedges halved crosswise
Ingredients
2 tablespoons unsalted butter
⅓ cup water
¼ cup packed (1 ¾ ounce) brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 ¼ pounds Braeburn apples (3 to 4 apples), peeled, cored, halved, and cut into ½-inch-thick wedges, wedges halved crosswise
Ingredients
2 tablespoons unsalted butter
⅓ cup water
¼ cup packed (1 ¾ ounce) brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 ¼ pounds Braeburn apples (3 to 4 apples), peeled, cored, halved, and cut into ½-inch-thick wedges, wedges halved crosswise
Why This Recipe Works
This quick faux-caramel topping makes a great addition to pancakes, waffles, or even ice cream.
Before You Begin
You can substitute Honeycrisp or Fuji apples for the Braeburn apples, if desired.
Instructions
- Melt butter in 12-inch skillet over medium heat. Add water, sugar, cinnamon, and salt and whisk until sugar dissolves. Add apples, increase heat to medium-high, and bring to simmer. Cover and cook, stirring occasionally, for 5 minutes. Uncover and continue to cook until apples are translucent and just tender and sauce is thickened, 5 to 7 minutes longer. Transfer to bowl and serve. (Topping can be refrigerated for up to 2 days.)
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