Inside Out Caramel Apple Slices for a Fun Fall Dessert

Ingredients

These Inside Out Caramel Apple Slices are a fun fall dessert that flips the classic treat around. Instead of dipping whole apples, you hollow out firm apple halves, fill them with homemade caramel, and slice them into perfect bite size pieces. Here is what you need:

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• 3 large Granny Smith or Pink Lady apples (any firm baking apple works)
• 1 large lemon
• 2 cups brown sugar
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons light corn syrup (maple syrup can be substituted)
• 1 teaspoon vanilla extract
• Chocolate sauce (optional, for drizzling)

Granny Smith apples provide a tart contrast to the sweet caramel, but Pink Lady or Honeycrisp also work well. Make sure your apples are cold from the fridge, which helps the caramel set faster.

Directions

1. Prepare the apples: Cut each apple in half through the stem. Use a melon baller or small spoon to scoop out the insides, leaving a 1/4 to 1/2 inch thick shell. Save the scooped apple for another use if you like.
2. Prevent browning: Squeeze lemon juice over the apple halves and let them sit for a minute. Before adding caramel, wipe the apples dry with a paper towel so the caramel sticks well. This step is key.
3. Make the caramel: In a medium saucepan over high heat, combine the brown sugar, heavy cream, butter, and corn syrup. Stir until the sugar dissolves. Bring the mixture to a boil, stirring occasionally, and cook until it reaches 230°F on a candy thermometer, about 7 to 10 minutes. For a thicker caramel, you can cook to 245°F. Remove from heat, stir in the vanilla, and continue stirring until the bubbling stops. Let the caramel cool for 10 to 15 minutes.
4. Fill the apples: Pour the slightly cooled caramel into each apple half until just below the top. Place the filled apples on a parchment lined baking sheet.
5. Chill to set: Refrigerate the apples for about 20 minutes, or until the caramel is firm.
6. Slice and serve: Spray a sharp knife with cooking spray or wipe it with vegetable oil (do not use a hot knife). Slice each apple half into wedges about half an inch thick. If desired, drizzle with chocolate sauce or roll the slices in toppings like crushed peanuts, pecans, sprinkles, crushed cookies, or flaky sea salt.

For a quicker version, you can also use store bought soft caramels melted with a splash of cream. Cold apples help the caramel set faster, so keep them chilled until you are ready to slice.

For another delicious fall treat, try our Inside Out Caramel Apple Slices recipe, or if you prefer cookies, check out our Caramel Apple Cookies.

Storage

These caramel apple slices are best enjoyed within a few hours of making. Store leftovers in the refrigerator for up to 3 days. If you need to keep them at room temperature for a short time, lay the slices on their sides on parchment or wax paper. They may separate a bit, but they will still taste delicious. For best texture, serve as soon as possible after slicing.

Frequently Asked Questions

Inside Out Caramel Apple Slices

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🍎 A fun twist on the classic caramel apple, hollowed apple halves filled with rich homemade caramel and sliced into perfect bite-size pieces.
🍂 These chilled caramel-filled apple wedges are the ideal fall dessert for parties, with optional chocolate drizzle and crunchy toppings.

• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

3 large Granny Smith or Pink Lady apples (any firm baking apple works)

1 large lemon

2 cups brown sugar

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons light corn syrup (maple syrup can be substituted)

1 teaspoon vanilla extract

Chocolate sauce (optional, for drizzling)

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Instructions

1-Prepare the apples: Cut apples in half through stem, scoop out insides leaving a 1/4 to 1/2 inch shell.

2-Prevent browning and prep: Squeeze lemon juice over halves, let sit, then wipe dry with paper towel so caramel sticks.

3-Make the caramel: In a saucepan over high heat, combine brown sugar, heavy cream, butter, and corn syrup; stir until sugar dissolves. Bring to a boil, cook to 230°F (or 245°F for thicker), about 7-10 minutes. Remove from heat, stir in vanilla, and let cool 10-15 minutes.

4-Fill the apples: Pour slightly cooled caramel into each apple half until just below the top, and place on a parchment-lined baking sheet.

5-Chill to set: Refrigerate for about 20 minutes until caramel is firm.

6-Slice and serve: Spray knife with cooking spray or wipe with oil (not hot). Slice each half into ½-inch wedges. Optionally drizzle with chocolate sauce or roll in toppings like crushed peanuts, pecans, sprinkles, crushed cookies, or flaky sea salt.

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Notes

🍏 Keep apples cold from the fridge so the caramel sets faster and slices cleanly.
🍬 For a quicker version, melt store-bought soft caramels with a splash of heavy cream instead of making caramel from scratch.
🗓️ Best enjoyed within a few hours of making; refrigerate leftovers up to 3 days with parchment paper between layers.

• Author: Ruby Bennett
• Prep Time: 25 minutes
• Chill Time: 35 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop, Refrigerator
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 apple half (sliced)
• Calories: 380
• Sugar: 55g
• Sodium: 65mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 35mg