Yield
Makes 6 servings

Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.

How to Make It

Step 1

Toss together first 3 ingredients in a large bowl.

Step 2

Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.

Step 3

Bake at 425° for 15 to 20 minutes or until golden brown.

Step 4

 

Chef's Notes

You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.

Ratings & Reviews

Definitely NOT Canada Dry

pposton1
September 20, 2015
Extremely sweet. I'd consider making it again but with NO corn syrup (just a bit of sugar) and much less butter.

pposton1's Review

dunawaymc
November 28, 2011
I used Molasses instead of corn syrup and it was Great, everyone loved it! I have made this several times and never have any left.

SusanJ3's Review

SusanJ3
October 30, 2010
Really good - my husband loved it, so it passed the test. I agree that it is very sweet - I used half the corn syrup it called for and next time will probably cut back on the sugar as well. I will definitely try adding more apples and cinnamon.