5 Ingredients or Fewer

Brown-Sugared Apples & Cream

October 23, 2018
9 Ratings
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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • linzarella
    linzarella
  • Emma Laperruque
    Emma Laperruque
  • Anja
    Anja
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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

4 Reviews

Anja November 14, 2018
Will make this again! Used honey instead of sugar in the cold version. Going to try creme fraiche, too.
 
Author Comment
Emma L. November 15, 2018
Yum, honey and creme fraiche sound great!
 
linzarella November 1, 2018
I made this with creme fraiche instead of cream because that's what I had on hand and it was INCREDIBLE.
 
Author Comment
Emma L. November 2, 2018
Oo! I have to try that swap; sounds so good. Curious: Did you make the cold or hot version? So glad you enjoyed.