Yields:
4 serving(s)
Total Time:
30 mins
These roasted apples will fill your kitchen with the warm, intoxicating scent of autumn as they bake. With crunchy toasted pecans, a drizzle of dulce de leche, and a scoop of creamy vanilla ice cream, they make a delightful dessert — no pie crust required!
ALL-STAR APPLES: If you’re looking for a red apple that holds up well to baking, try GH Nutritionist Approved Cosmic Crisp apples. Grown in Washington State, they are slow to brown and have a balanced sweet and tart flavor.
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Ingredients
- 1 Tbsp. fresh lemon juice
- 2/3 tsp. apple pie spice
- 4 medium Cosmic Crisp, Honeycrisp or Pink Lady apples (about 7 ounces each), halved and cored
- 1/2 Tbsp. canola oil
- 1/3 cup pecan halves
- 1/4 cup dulce de leche
- Flaky sea salt and vanilla ice cream, for serving
Directions
- Step 1Arrange racks in upper and lower thirds of oven and heat oven to 425°F. In large bowl, whisk together lemon juice and apple pie spice. Add apples and toss to coat thoroughly.
- Step 2Heat large ovenproof skillet on medium-high until hot. Add oil and swirl to coat bottom evenly. Carefully add apples, cut sides down, and cook until golden brown, 1 to 2 minutes. Transfer skillet to lower oven rack and roast until apples are golden brown and tender, 16 to 18 minutes.
- Step 3While apples roast, spread pecans on small rimmed baking sheet and roast on upper rack until toasted, 4 to 5 minutes. Transfer to cutting board and roughly chop.
- Step 4In small bowl, microwave dulce de leche in 15-second increments, stirring in between, until smooth and pourable, about 30 seconds.
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