5 Ingredients or Fewer

Brown-Sugared Apples & Cream

October 23, 2018
Photo by Rocky Luten
Author Notes

This is the easiest fall dessert around—and the one I make the most often. You can eat it right away (see step 1), or slide under the broiler until toasty (see step 2). —Emma Laperruque

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 1
  • 1 medium to large Granny Smith apple, peeled and very thinly sliced
  • 2 tablespoons (packed!) light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon, plus more to sprinkle
  • 3 tablespoons heavy cream
In This Recipe
  1. In a shallow bowl, toss the sliced apple with the brown sugar, salt, and cinnamon. Let sit for about 10 minutes, tossing once or twice, until very syrupy. Pour the cream around the perimeter and sprinkle more cinnamon on top. Eat.
  2. Or don’t. If you want something warm and cozy, turn on the broiler after you combine the apples, brown sugar, salt, and cinnamon—this time, in a broiler-safe dish. When the broiler is hot, add the cream to the sugared apples, and slide the dish under the broiler. Cook for about 5 minutes, until bubbly and browning on top. Sprinkle more cinnamon. Eat.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.