Salted Caramel Apple Sundae with Cinnamon-Baked Apples Recipe
This Salted Caramel Apple Sundae combines tender cinnamon-baked honeycrisp apples with silky French vanilla ice cream, all topped with a homemade salted caramel sauce. Perfect for cozy autumn evenings, this all-American dessert blends warm, buttery flavors with a touch of sea salt for a perfect sweet and salty balance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Salted Caramel Sauce
- 2 cups sugar
- Just enough water to achieve a wet sand consistency
- 2 cups heavy cream
- 2 teaspoons sea salt
Sundae
- 1 large honeycrisp apple, cored and sliced ½-inch thick
- 3 tablespoons salted butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 4 large scoops French vanilla ice cream
Instructions
- Make the caramel sauce: Place 2 cups of sugar in a small saucepan and add just enough water to create a wet sand consistency. Bring it to a boil over high heat but do not stir. Use a wet pastry brush to brush down any sugar crystals from the sides of the saucepan to prevent crystallization.
- Heat the cream: Warm 2 cups of heavy cream in a separate small saucepan over medium-high heat until steaming but not boiling. Set aside.
- Cook the caramel: Continue boiling the sugar until it turns an amber color. Remove from heat and slowly whisk in the hot cream over 3-5 minutes until smooth. Stir in 2 teaspoons of sea salt. Set the caramel aside to cool.
- Preheat the oven and prepare apples: Preheat your oven to 350° F (175° C) and place a rack in the center. Line a rimmed baking sheet with parchment paper. Lay the ½-inch sliced honeycrisp apples evenly on the baking sheet.
- Prepare the cinnamon butter glaze: In a saucepan over medium-low heat, combine 3 tablespoons salted butter, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Cook, stirring occasionally, for 5-6 minutes until the sugar dissolves completely.
- Coat and bake apples: Using a pastry brush, coat both sides of the apple slices with the cinnamon-butter glaze. Bake the apples in the preheated oven for about 30 minutes, or until tender.
- Assemble the sundaes: Divide 4 large scoops of French vanilla ice cream into sundae cups or bowls. Top each with a generous portion of the baked cinnamon apples, then drizzle with the homemade salted caramel sauce.
Notes
- Timing is crucial when making homemade caramel; ensure both the sugar and cream are very hot when combined to achieve the right consistency.
- Use a wet pastry brush to prevent sugar crystals from forming on the sides of the pan during caramel making.
- Honeycrisp apples are recommended for their balance of sweetness and tartness and firm texture when baked.
- You can prepare the caramel sauce ahead of time and reheat gently before serving.
