Have you ever browned butter? In French, this technique is called beurre noisette, partly because the aroma and flavor of this small act of browning brings out the nutty notes in butter and it will change the way you think about baked apples forever. Also, we find easy baked apple slices to be the preferred and a bit like cobbler without the need for biscuit topping. We prefer using Fuji apples that are a bit sweet and sour with good snap, but use your favorite apple here. The apple slices tumble with the nutty brown butter, golden California dried figs, and warming spices. Toasted pecans and lightly sweetened freshly whipped cream top a fruit dessert you will be craving long after the dish is wiped clean!
Easy Baked Apple Slices with Figs
Fall desserts start with baked apples, but easy baked apple slices are comfort food defined. Roasted in brown butter with dried figs, this is weeknight-easy.
Nutrition
Ingredients
- 1/4 cup unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamon
- 1 lb apples peeled, cored, cut into 1/4" slices
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and cut lengthwise
- 1/4 cup brown sugar packed
- 1/4 tsp kosher salt
- 1/2 cup pecans chopped
- 1 cup whipped cream lightly sweetened
Instructions
- Preheat the oven to 350°F. Lightly spray a mini casserole dish or 8×8 pan with cooking spray.
- Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.
- Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.
- Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.
- Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.
Notes
Recipe and photo by Annelies Zijderveld
