Caramel apple pie baked apples are a fun twist on a traditional apple pie. Fill cored apples with a combination of caramel sauce and cinnamon apples. Top them with pie crust and bake! These baked caramel apples are a perfect fall dessert for serving to guests on a chilly winter day.
Who doesn’t love some baked apples on a chilly fall day? What about warm caramel apples with some pie crust? Should I get you a fork? These make a fun fall dessert that can be assembled up to a day ahead and baked right before serving.
Ever since the world fell head over heels for pumpkin spice, I feel like apples don’t get as much fall-dessert love as they should. But every time I see some version of these baked apples floating around on Pinterest, I am reminded that apples really deserve more attention.
Seriously – who could resist a warm apple pie baked apple?
Served with a scoop of vanilla ice cream…in front of a fire.
Oh how I love fall….
I went a little bit further with this version, adding a serious scoop of caramel sauce to the inside of each apple. When you slide this whole thing in the oven, it smells like all the fall-loving goodness of apple pie, but can be delivered to the table in individual portions that everyone will love.
Perhaps the best part is that some of that caramel sauce bubbles up out of the top and fills the base of the baking dish with a sweet, sticky, cinnamon sauce. Spoon that sauce over the warm baked apples and enjoy!
Caramel Apple Pie Baked Apples
- 4 Tbsp Sugar
- 3 tsp Ground Cinnamon
- 1 9- inch Pie Crust (homemade or store-bought)
- 8 medium Apples, any type (6 for baking, 2 for filling)
- 4 Tbsp Butter
- 1/4 cup Caramel Sauce (I used Trader Joe's, but any type will work or use homemade)
- Preheat oven to 375.
- Combine sugar and cinnamon. Set aside.
- Cut pie crust to form 36 even strips (6 small strips per apple). (You may have to get a little creative with this to transform a round pie crust into rectangular strips. I sliced my pie crust in half first and then cut the end and tops off to turn each half into a rectangle. Then I made 18 skinny strips out of each rectangle. This meant I had a bit of pie crust from the sides and tops of each rectangle, so I just baked those into little crisps for my kids to have as a snack.) Place the pie crust strips on a baking sheet and refrigerate them until ready to assemble.
- Cut the core out of 6 apples, leaving about 1/2 inch near the peel. Save the filling if you can easily separate it from the core (but don't worry if you can't, that's what the extra two apples are for). Transfer the cored apples to a baking dish.
- Melt butter in the microwave and combine with 1 Tbsp of sugar-cinnamon mixture. Brush this cinnamon butter on the inside of the 6 cored apples (you won't use all of it; save what is left for topping.)
- Chop the remaining two apples into small pieces (the smaller the better). Toss chopped apples with 2 Tbsp of sugar-cinnamon.
- Fill the cored apples with half the caramel sauce, then the chopped apples, then finish with the remaining half of the caramel sauce.
- Top each apple with pie crust strips, arranged in a lattice (tic-tac-toe) pattern.
- Brush remaining melted butter over each pie crust and sprinkle with remaining sugar-cinnamon.
- Bake for 30 minutes or until filling is bubbling out and crust is golden. (If the crust starts to get too dark before the end of bake time, lightly cover the dish with foil.)
- Serve immediately. These are great with a scoop of vanilla ice cream! The liquid that forms in the bottom of the pan is a dreaming topping to spoon over the ice cream.
In other fall-related news, guess who hit the pumpkin patch this weekend in search of what Molly called “a teeny, baby pumpkin”.