Stovetop Butterscotch Apples and Cranberries
Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
Serve these luscious butterscotch-glazed apples with this Cinnamon-Oat Crumble Topping for a quick apple crisp, atop pancakes or a Dutch Baby for a delicious fall-flavored breakfast, or alongside our Build-Your-Own Thanksgiving Pie Bar.
Recipe information
Total Time
40 minutes
Yield
Makes about 6 cups
Ingredients
1/2 cup dried cranberries
4 tablespoons unsalted butter, divided
1/2 vanilla bean, split lengthwise
1/2 cup light brown sugar
1/8 teaspoon kosher salt
6 red-skinned, sweet apples, such as Honeycrisp or Gala, cored, cut into 1/2" slices
Preparation
Step 1
Place cranberries in a small bowl and cover with very hot water; set aside.
Step 2
Melt butter in a large heavy pot over high heat. Scrape in vanilla seeds; discard pod. Add brown sugar and salt and cook, stirring, until combined. Add apples and cook, stirring often, until apples are soft and liquid is almost completely evaporated, 15–20 minutes.
Step 3
Transfer apple mixture to a large serving bowl. Drain cranberries, add to apple mixture, and toss to combine.
Recipe notes
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