These caramelized apples with honey and crème fraîche are always a hit either on their own or as a breakfast/dessert topping, and it only takes 20 minutes to make!
Caramelized apples with honey and crème fraîche is a perfect dessert for autumn, as the weather turns colder and we appreciate warming, comforting dishes.
It is a joy to prepare as the scent of spiced cooked apples wafts through the home, even attracting seldom seen teenagers (in our home anyway)!
This is a great last minute dessert as its so quick and easy to prepare, and perfect for holiday or family feasts, (you could whip it up between courses). A fruit dessert is such a wonderful way to end a heavy meal!
We also love it as breakfast topping for:
- A bowl of yogurt
- Oatmeal Porridge
- Crispy Fluffy Waffles
- French Toast
- Pancakes
Another way of serving it is to fill a tart shell with these caramelized apples and top with honey vanilla crème fraîche, then top with my honey glazed roasted pecans. Delicious!
Honey vanilla crème fraîche
The honey vanilla crème fraîche topping is a delicious alternative to ice cream. It is served cold and pairs wonderfully with the warm spiced apples, adding delicious creaminess.
Use this honey vanilla crème fraîche topping on its own for other desserts such as:
- Easy Apple Crumble
- Strawberries With Cheesecake Bars
- Banana Bread
- Kladdkaka – Swedish Chocolate Cake
- Tiramisù
- Grilled peaches
To prepare this dessert
The crème fraîche is prepared first and kept in the fridge till required. You could even make it a day in advance.
Meanwhile the apples are softened and lightly sautèd in a caramel sauce with a pinch of cinnamon for a lightly spiced flavour.
FAQs
Some apples do not cook well as they have too high a moisture content and do not retain their shape and texture. Select a variety of apple such as Gala, Golden Delicious, Crispin, or any other firm cooking apples. Granny Smiths are great if you like a little sourness.
Helpful tips
- Prepare the crème fraîche topping first and keep in the fridge while preparing the apples. You could even make it a day in advance.
- Select a variety of apple such as Gala, Golden Delicious, Granny Smiths, Crispin, or any other firm cooking apples.
- You could use salted butter to enhance the flavours or if using unsalted, add a pinch of kosher salt to the apples while cooking.
- Cook the apples till tender, any longer and they will turn mushy, and the caramel may start to burn.
- As apples vary in sweetness, you might like to taste the apple before adding sugar and adjust the quantity accordingly.
- Do not serve immediately as the apples will be too hot. Allow to cool slightly so they are warm, then serve with a spoonful of honey vanilla crème fraîche.
- The caramelized apples are best eaten the same day as thy may become a little mushy by the next day.
- The honey vanilla crème fraîche may be stored in a sealed container in the fridge for up to 2 days.
⭐️ Are you making this Caramelized Apples With Honey Vanilla Crème Fraîche recipe? I’d love to know how it turned out in the comments!
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📋 Recipe
Caramelized Apples With Honey Vanilla Crème Fraîche
Ingredients
Honey vanilla crème fraîche
- ¼ cup crème fraîche
- 1 tablespoon honey runny
- ½ teaspoon vanilla
Caramelized apples
- 4 apples (see notes) cored, peeled and cut into small pieces
- 2 tablespoons butter unsalted
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- a pinch sea salt
- 3 honey glazed pecans chopped, for garnish (optional)
Instructions
Honey vanilla crème fraîche
- In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
Caramelized apples
- Melt the butter in a skillet on a low to medium heat then add the apples.
- Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
- Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.
Notes
- Prepare the crème fraîche topping first and keep in the fridge while preparing the apples.
- Select a variety of apple such as Braeburn, Crispin, Gala, Golden Delicious, Granny Smiths, Honeycrisp or any other firm cooking apples.
- Use salted butter to enhance the flavours or if using unsalted, add a pinch of kosher salt to the apples while cooking.
- Do not cook the apples for too long or they will turn mushy.
- As apples vary in sweetness, you might like to taste the apple before adding sugar and adjust the quantity accordingly.
- Do not serve immediately as the apples will be too hot. Allow to cool slightly so they are warm, then serve with a spoonful of honey vanilla crème fraîche.
- The caramelized apples are best eaten the same day as thy may become a little mushy by the next day.
- The honey vanilla crème fraîche may be stored in a sealed container in the fridge for up to 2 days.
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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