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Streusel-Stuffed Baked Apples with Hard Cider Caramel |

Streusel-Stuffed Baked Apples with Hard Cider Caramel

  • Yield: 6 servings 1x



For the Apples:

  • 6 large apples (I used honeycrisp)
  • ¾ cup flour
  • 1 cup old-fashioned oats
  • ⅔ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • 1 stick of unsalted butter, cold and cut into small cubes
  • ½ cup toasted pecans, finely chopped
  • ½ cup dried cranberries or cherries
  • 1 cup apple cider

For the Hard Cider Caramel:

  • 1⅓ cups sugar
  • ¼ cup water
  • ½ cup hard cider
  • ½ cup heavy cream
  • Flaky sea salt, optional
  • Vanilla ice cream, for serving


For the Apples:

  1. Preheat the oven to 350°F.
  2. Slice a small layer off the bottom of each apple to create an even surface; this helps them stay upright during the baking process. Using a small paring knife (or an apple corer), carefully core the apples by cutting down around the stem roughly two-thirds of the way down so you can scoop out the core/seeds with a small spoon. Make sure you don’t cut all the way through to the bottom of the apple. Place prepared apples in a baking dish.
  3. Mix together the flour, oats, sugar, and spices in a bowl until well combined. Using a fork or pastry cutter, mix in the cold butter until incorporated (if it clumps together, that is a good thing!). Mix in the nuts and dried fruit.
  4. Fill the apples with the streusel mixture – you want it overflowing a bit.
  5. Pour the apple cider into the baking dish. Bake for 40-45 minutes, basting the apples with the apple cider every 10 minutes or so.

For the Hard Cider Caramel:

  1. While the apples are baking, combine the sugar and water in a medium saucepan. Place over medium-high heat and cook until the mixture begins to caramelize. Swirl the pan frequently and gently and continue to cook until the mixture is amber colored.
  2. Remove from heat and carefully pour in the hard cider and heavy cream (do this slowly as it is likely to splutter). Return the pan to the heat and stir until the mixture is uniform and melted. Sprinkle in a generous pinch of flaky sea salt, if using. Allow to cool slightly before serving.

To Serve:

  1. Place the warm apples on a plate or in a shallow bowl, top each with a scoop of ice cream, and drizzle the caramel sauce over top. Enjoy warm!


  1. The streusel can be made ahead and kept in the fridge until you are ready to use it. The apples can be stuffed and baked ahead as well, although I will say that they hold up best if served right after baking. To reheat, microwave the stuffed apples for a minute or so or until warmed through.
  2. The caramel can be made completely ahead and kept in the fridge. I just warm it in the microwave for a few seconds until it’s just barely warm. The wonderful thing about this caramel recipe is that it stays pourable even after chilling. I only warm it a bit because that’s how I prefer my caramel.