It’s October and ’tis the season for all things apples. As I drive around Fort Collins residents have many apple trees in their yards laden with green and red globes ripening in the slanting sun. It is a sign of autumn and a time to transition from summer berries and peaches to the treats of fall. To celebrate a bit of fall, I whipped up this honey-roasted apple recipe that is great for a mid-week or company dessert.

We are extremely fortunate to have local orchards provide us with over 200 varieties of apples to eat refreshingly raw or roasted, baked, or pressed into cider. This recipe is super easy and combines the sweetness and tartness of local apples with the sticky earthiness of local honey. I chose a mix of Northern Colorado apples for this honey-roasted apple recipe from our local orchards. A gentle topping of toasted almonds is all you need to present this dish to your friends or family or to just enjoy it on your own. Leftover honey-roasted apples are also yummy in your breakfast oatmeal or chai pudding. You might want to make extra!

I made this honey-roasted apple recipe plant-based using vegan butter. Real butter is wonderful to cook with, so, if you use real butter, try heating the butter to the browned butter stage. Heat over medium heat until it browns but not burns. Watch closely. Finally, I prefer using cast-iron for these types of dishes but I’m sure it will work with any skillet that is oven-safe as well.

Enjoy!

Honey-Roasted Apple Recipe

Local apples and honey. What's not to love?

Print Recipe

Prep Time 10

Cook Time 30

Course Dessert

Cuisine American

Servings 2

Equipment

cast iron skillet

Ingredients

3 slightly tart or mixed-used apples. try using a mix - Cameo, Winesap, and Jonathan, for example. Note: Red Delicious will get mushy.
2 tbsp vegan butter Regular butter works well too!
.3 cup local honey
2 tbsp toasted almond slices hazelnuts or pecans would do nicely as well

Instructions

Preheat oven to 375 degrees
While the oven is preheating, peel, core and dice apples into 1/2 pieces.
Heat the butter in the cast-iron skillet over medium heat until bubbly. If you are using real butter, a nice touch is to let it heat until browned.
Add the apple pieces, stirring occasionally until nice and golden, with slightly caramelized edges. The pieces should still be firm.
Once the apples are golden, add the honey. Stir and cook for 5 minutes or until sticky and more golden. They should still be firm.
Place the skillet in the oven and bake for another 15-20 minutes until the apples are done to your preference. I prefer a bit firmer apple but you may prefer a softer result.
Serve in a bowl or pudding cup. Top with toasted almonds or your topping of choice.