Martha Stewart Apple Sundaes with Cider Caramel Sauce

Martha Stewart apple sundaes with cider caramel sauce take 65 minutes and firm baking apples, butter and ginger to make a warm, spoonable baked apple dessert. It's an easy fall dessert idea for Thanksgiving, Sunday dinner or date night, and it's make-ahead friendly too.

Bake the apples in two stages, first covered and then uncovered at a higher heat. Skip the covered stage and the apples brown before they soften, so the sauce never turns glossy.

Martha makes the caramel right in the baking dish, where the butter, sugars and vinegar melt under the apples as they roast. A splash of cream whisked in at the end turns those pan juices into a sauce, so you never need a separate saucepan.

Martha Stewart Apple Sundaes with Cider Caramel Sauce

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

420

kcal

Spiced apple rounds roast until soft and jammy in a buttery, ginger-laced syrup. A splash of cream turns the pan juices into a glossy caramel that melts into cold ice cream and crunchy cookie crumbs.

Ingredients

• 1/4 cup dark-brown sugar
  

• 1/4 cup granulated sugar
  

• 4 tablespoons unsalted butter, room temperature
  

• 1 tablespoon unfiltered apple-cider vinegar
  

• 4 to 5 firm red baking apples, such as Empire or Honeycrisp (2 pounds total)
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon grated fresh ginger (from a peeled 1-inch piece)
  

• Pinch of kosher salt
  

• 1 tablespoon heavy cream
  

• Vanilla ice cream and crushed amaretto cookies, for serving
  

Directions

• Mix the sugar base: Preheat the oven to 400°F. Stir 1/4 cup dark brown sugar, 1/4 cup granulated sugar, 4 tablespoons room-temperature butter and 1 tablespoon apple cider vinegar together until well combined.
• Spread in the dish: Spread the mixture evenly across the bottom of a 9-by-13-inch baking dish. This layer melts into the caramel as the apples roast on top of it.
• Prep the apples: Peel and core 4 to 5 firm red baking apples, about 2 pounds total, then slice them into 3/4-inch-thick rounds. Toss the rounds in a bowl with 1 teaspoon cinnamon, 1 teaspoon grated fresh ginger and a pinch of kosher salt.
• Bake covered: Lay the apples in a single layer over the sugar mixture, overlapping them slightly if needed. Cover with parchment-lined foil and bake for 20 to 25 minutes, until they just begin to soften and bubble.
• Finish uncovered: Spoon the sauce over the apples and raise the oven to 450°F. Bake uncovered for about 15 minutes more, until the sauce thickens and the apples turn soft and brown.
• Make the caramel: Divide the apples among 4 bowls, then whisk 1 tablespoon heavy cream into the liquid left in the baking dish. Pour it into a bowl and let it cool for about 10 minutes until slightly thickened.
• Build the sundaes: Top each bowl of apples with a scoop of vanilla ice cream. Drizzle on the caramel sauce and sprinkle with crushed amaretto cookies before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for baked apple sundaes?

Martha's notes point to Empire apples, which hold their shape in the oven and have a balanced sweet-tart flavor. Honeycrisp works too, so pick firm red baking apples that won't turn to mush.

Can I make these apple sundaes ahead of time?

You can bake the apples and caramel up to a day ahead and keep them covered in the fridge. Rewarm them in a 350°F oven for about 10 minutes, then add the ice cream and cookies right before serving.

How do I store leftover cider caramel sauce?

Pour any extra sauce into a jar and refrigerate it for up to 5 days. It thickens when cold, so warm it for 20 to 30 seconds in the microwave before drizzling.

What can I use instead of amaretto cookies?

Crushed gingersnaps or biscotti give you the same crunch against the soft apples. Chopped toasted pecans or walnuts also work if you want something less sweet.

Why did my apples turn mushy instead of tender?

Soft apple varieties like McIntosh break down in a hot oven, so stick with firm baking apples. Cutting the rounds a full 3/4 inch thick also helps them stay intact.