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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
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.
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2
Mix all roasted apple ingredients in bowl until apples are evenly coated.
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3
Press apple mixture into pan and bake uncovered for approximately 30-40 minutes, or until apples are tender and lightly browned.
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4
While apples are baking, whip heavy cream, cinnamon and maple syrup together in mixer and set aside in refrigerator.
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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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