Fall recipes: Baked apple with salted caramel sauce

10/14/15 – BOSTON, MA. – Executive Chef Tom Barton makes a baked apple on Oct. 14, 2015 in Xhibition Kitchen. Photo by Adam Glanzman/Northeastern University

The crisp autumn weather is upon us, which is a wonderful excuse to think about food and our favorite fall ingredients. We’ve asked Tom Barton, executive chef for Northeastern Dining, to share some fall recipes with the university community. He’s also preparing the food, of course, so that you can feast your eyes on these delicious dishes.

Here is the first installment in our fall recipe series. The recipe is also available for download.

Executive chef Tom Barton makes a baked apple in Northeastern's Xhibition Kitchen. Photo by Adam Glanzman/Northeastern University

Executive chef Tom Barton makes a baked apple in Northeastern’s Xhibition Kitchen. Photo by Adam Glanzman/Northeastern University

Yields two portions


  • 3 apples for baking, such as granny smith, yellow delicious, honey crisp, or Jonathan
  • 1/2 cup butter melted
  • 1/4 cup packed brown sugar
  • 1/2 + 1 cup fruit juice divided
  • 1/2 cup raisins
  • 1 cup water

For the caramel sauce:

  • 1 cup sugar
  • 6 tablespoons unsalted butter cut into chunks
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup water
  • 1 teaspoon kosher salt

1. In a medium-sized bowl, combine the melted butter, brown sugar, 1/2 cup of the juice, and raisins. Mix well and set aside.

2. Core all three of the apples. Take one of the apples and dice it into 1/4” pieces. Toss the diced apples with the mixture above. Slice approximately 1/4” from the top of each apple and, using the corer, small knife, or spoon, gently hollow the two apples. Be sure to leave an approximately 1/2” thick shell.

3. Fill the hollowed apples with the butter, sugar, apple, and raisin mix. Place stuffed apples in a greased baking dish and pour one cup of water and the remaining cup of fruit juice in the baking dish. Cover with foil and place in a preheated 350-degree oven for 25 minutes. Remove the cover and spoon the juice over the apples. Continue baking until the apples are slightly browned, tender, and cooked throughout. Spoon the liquid at the bottom of the pan over the apples.

4. While the apples are baking, the caramel sauce can be made. Place sugar and water in a medium-sized sauce pan. Stir to dissolve the sugar. Bring to a boil. After sugar/water mixture has boiled, do not stir the pan.

5. Continue to boil until the sugar starts to turn an amber color, being careful not to let the sugar become too dark or burn. When the sugar gets to the color you want, add the cream and several chunks of the butter to the pan while stirring. The mixture will foam up while adding the cream and butter, so be very careful, as the mixture is extremely hot. You may also briefly remove the pot from the heat until the foaming subsides. Continue whisking in the butter and finish by adding the salt. Continue whisking until the sauce is very smooth. Taste and adjust seasoning if needed. Any unused sauce may be put in a sealed jar and kept in the refrigerator for several weeks, warming it slightly before using.

6. Remove the apples from the baking dish and place them onto plates or a serving tray. Spoon any left over fruit juice over the apples. Caramel sauce may be served on the side or also spooned over the apples.