34 carmel apple recipes

Sourdough dried apple cakes baked in a spiced brown sugar-apple syrup. Rolled pinwheels with rehydrated apples inside, swimming in a cinnamon-nutmeg caramel.

Alsatian apple cake with four pounds of Golden Delicious apples, honey, rum, and a caramelized egg-butter-brown sugar topping. A rustic French apple dessert.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Upside-down apple tart with caramelized Golden Delicious apples on a flaky cake-flour crust, finished with a brown sugar yogurt drizzle. A lighter take on classic tarte Tatin.

Upside-down apple pie with a caramelized pecan and brown sugar base that becomes a sticky, nutty topping when flipped. Cinnamon-nutmeg spiced apples in a double crust.

Roasted turkey breast glazed with honey, dry mustard, and apple juice concentrate. A three-ingredient glaze that caramelizes into a sweet, tangy crust.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Baked apples ready fast: Granny Smith apples cored and stuffed with brown sugar and butter, dusted with cinnamon, and baked until the sugar caramelizes into a buttery syrup. A 4-ingredient fall dessert.

A comforting Eastern European side dish of egg noodles layered with sliced apples, brown sugar, and cinnamon, baked until bubbly and caramelized.

Spiced caramel popcorn snack mix with dried apples, raisins, pumpkin pie spice, ginger, and allspice. A quick fall harvest treat ready in about 15 minutes.

Chinese toffee-coated apples and bananas with crispy batter and caramel sesame coating. Deep-fried fruit dunked in ice water creates a shatteringly crisp candy shell.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Maple syrup broilers with young chicken browned in butter, topped with caramelized onions and maple syrup, then baked with apple cider, aniseed, and savory. A Quebecois classic.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.