Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Using an apple corer or pairing knife, remove the cores of the
Honeycrisp Apples (6)
. Make the hole 1 inch in diameter. Use a teaspoon to scrape out any seeds left behind.
Step 3
In a medium bowl, crumble the
Corn Muffin (1)
and mix with the
Brown Sugar (25 g)
,
Ground Cinnamon (1 g)
Salt (1 pinch)
, and
Dried Cranberries (30 g)
.
Step 4
Mix in the
Butter (60 g)
with your hands until evenly distributed, the mix should be crumbly, however wet enough to stick together if rolled into a ball.
Step 5
Place the apples in a baking dish and stuff with the cornbread mix.
Step 6
In a small sauce pan, bring the
Water (120 mL)
to a boil. Add to the baking dish. Bake until the apples are tender and cooked through, about 45 minutes, or 30 minutes for a little crunchy. The skin should start to wrinkle, but not be mushy.
Step 7
Dissolve the
Brown Sugar (220 g)
,
Half and Half (60 mL)
,
Heavy Cream (120 mL)
,
Unsalted Butter (55 g)
, and
Kosher Salt (1 pinch)
in a saucepan over medium heat.
Step 8
Cook while whisking gently for about 10-12 minutes, or until sauce starts to thicken.
Step 9
Add in the
Vanilla Extract (15 mL)
and cook 1-2 minutes. Remove from the heat and allow to cool.
Step 10
To serve the apples, cut in half or quarters and top with caramel sauce and ice cream. Enjoy!
