Slow Roasted Apples with Maple Whipped Cream

Baked apples are a quintessential American dessert, but sometimes pack in lots of calories. In this version, we use agave nectar to create a guilt-free treat that has just as much flavor as the original version.

Britt Kurent

Slow Roasted Apples with Maple Whipped Cream

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    Ingredients

    4 large Granny Smith apples, thinly sliced 1/8 teaspoon nutmeg
    3 tablespoons agave nectar Pinch of salt
    2 tablespoons unsalted butter, melted 1 cup heavy cream, for the Whipped Cream
    1/4 cup raisins 1/8 teaspoon cinnamon, for the Whipped Cream
    1/4 cup pecan pieces 2 tablespoons maple syrup, for the Whipped Cream
    1/4 teaspoon cinnamon

    directions

    Prep: 15 min Total: 60 min
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    • 1

      Preheat oven to 300 degrees F and grease a 9x9-inch baking dish.

    • 2

      Mix all roasted apple ingredients in bowl until apples are evenly coated.

    • 3

      Press apple mixture into pan and bake uncovered for approximately 30-40 minutes, or until apples are tender and lightly browned.

    • 4

      While apples are baking, whip heavy cream, cinnamon and maple syrup together in mixer and set aside in refrigerator.

    • 5

      Once apples are tender and lightly browned, remove from oven and let cool for 10 minutes. Serve warm, topped with maple whipped cream.

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