Cartouche Baked Apples

Cartouche is a great technique for when you lack a lid or nonstick pan, not to mention it yields a damn fine baked apple.


  • 2 apples, ripe (Pink Lady, Honeycrisp or your favorite variety)
  • 1 stick butter, halved
  • 2 teaspoons cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  • 1/3 cup chopped pecans
  • 1/4 cup shredded coconut
  • 1/4 cup honey
  • 1/2 teaspoon flaky sea salt
  • 1/2 cup apple cider
  • Heavy cream, to drizzle


  1. Preheat oven to 350 degrees. Make two cartouches (parchment paper lids), one for the bottom of your pan, one for the top.
  2. Slice apples in half from top to bottom, and core with a melon baller.

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