Glaze your festive fall desserts with a burst of caramel apple and cinnamon flavor.
Here in Upstate New York, we’re slowly easing out of summer and into fall. The sun is still hot, but the days are shorter. The grass is lush and coated in cool dew. And in local orchards, apples are blushing and popping off their trees, ready to be eaten. What better time than now to craft a caramelly apple syrup from scratch? Such a tasty concoction has the potential to transform not only desserts, but festive fall brunches, too.
This silky, sweet apple syrup tastes as rich as it looks, yet it’s easy to make. Did I mention it only takes a few simple ingredients? If you have a couple of bruised apples you aren’t sure what to do with, this is the perfect way to transform them. With a bit of brown sugar, cinnamon spice, and everything nice, you can take fresh apple juice and turn it into a decadent topping.
Which kind of apples are best?
Green apples, known as Granny Smith, are crisp and tart, but once they’re cooked down, they become sweeter. They have one of the strongest flavors of all apple varieties, which makes them great for baking and cooking. In this recipe, they’re ideal because the tartness is complemented by the added brown sugar. But if you’d like your syrup even sweeter, then use Honeycrisp, Golden Delicious, or Cortland.
How do I store leftovers?
Once the apple syrup has cooled to room temperature, transfer it to a jar and seal well. The beauty of this topping is that it lasts a while—up to 2 weeks—in the fridge. For longer storage, portion the apple syrup into ice cube trays and freeze for 2-3 months.
Serving suggestions
Like I said, the sun is still hot this fall, even though the days are getting shorter. And so I find myself craving some Cookie Dough Banana Ice Cream with a drizzle of apple syrup for a fun fall twist. But if you want a forkful of a dessert that might just knock your socks off, pour a bit of apple syrup over Crème Brûlée Cheesecake. These desserts are so luxurious that they can turn any occasion into a party. But what about brunch? Well, apple syrup goes great on anything from Whole-Wheat Pancakes or Pumpkin Waffles to French Toast Bagels or Apple-Banana Bread.
Ingredients
- 2 medium apples cored and chopped
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract optional
Instructions
- Place the chopped apples and water in a small saucepan. Bring to a simmer over medium heat. Mash the apples gently as they soften and let simmer for about 5 minutes.
- Strain the apple mixture through a fine-mesh sieve, pressing gently with a spoon to extract as much juice as possible.
- Return the strained apple juice to the saucepan. Stir the cinnamon into the light brown sugar, then add the sugar mixture to the pan.
- Heat over medium heat, stirring continuously until the sugar dissolves and the syrup begins to thicken. Remove from heat, add the vanilla, and let the mixture cool to room temperature before transferring it to a clean jar.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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