Honey Roasted Apples

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Honey Roasted Apples - Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.As a chef clients will often ask me to recommend menus when I am working with them for dinner parties. Usually steak or seafood is requested but I would sometimes get a client who wanted pork for their main entree. My ears would perk up as this side is one of my favorite to make.

I would quickly tell them about my double cut salt and herb crusted bone in pork chop with Crispy Brussels Sprouts and Sweet Potatoes. If they liked where I was going, I would tell them about these Honey Roasted Apples. An adaptation of a Michael Chiarello recipe, these are crispy while soft, sweet while salty and they are an absolute amazing side to a pork dish [I’ve also made them with chicken and with stuffed pastas].

They are deceivingly easy and taste like you know some kind of kitchen wizardry that elevates honey and apples to a whole other level. The secret? Some butter, a good hot cast iron skillet and the play between kosher salt and honey. Make this side dish, you won’t be sorry.

Pre-heat oven to 425.
Remove the core and cut into 1 inch chunks, toss with lemon juice. Cut Apples
Heat a cast iron skillet on medium high heat with the butter in it. Butter Melting
When the butter begins to brown add the apples and kosher salt. Apples Cooking
Sautee for 5 to 7 minutes until the edges start turning a rich brown color. Apples Cooked
Add the honey and put in oven for about 8-10 minutes. Apples done
The apples should be tender but not mushy and richly caramelized. Honey Roasted Apples Closeup
Carefully serve with spatula, taking care not to smash them.Honey Roasted Apples Up Close

Recipe

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Honey Roasted Apples

4.85 from 13 votes
  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Side Dish
  • Cuisine: American
  • Author: Dinner, then Dessert
Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.

Ingredients

  • 2 Grannysmith apples
  • 2 Braeburn or similar apples
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon kosher salt

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Pre-heat oven to 425.
  2. Remove the core and cut into 1 inch chunks, toss with lemon juice.
  3. Heat a cast iron skillet on medium high heat with the butter in it.
  4. When the butter begins to brown add the apples and kosher salt.
  5. Sautee for 5 to 7 minutes until the edges start turning a rich brown color.
  6. Add the honey and put in oven for about 8-10 minutes.
  7. The apples should be tender but not mushy and richly caramelized.
  8. Carefully serve with spatula, taking care not to smash them.

Recipe Notes

Adapted from: Michael Chiarello

Nutrition Information

Yield: 4 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert.

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Honey Roasted Apples - Crispy while soft, sweet while salty, these Honey Roasted Apples are an absolute amazing side to a for pork, chicken and stuffed pastas.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Main Dishes Recipe Sides

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Comments

  1. This looks amazing! I would love to add some oatmeal to the top! Would I just add 1 cup of quick oats right before I put it in the oven?

    1. I would make a crumble with oatmeal, butter and sugar and add that to the top. If you top with just the oatmeal, it’ll soak up all of the moisture from the apples. Enjoy!

      1. Help! I’m having a dinner party for 8 tomorrow so will have to double this recipe. My cast iron skillet isn’t big enough and my skillet that is large enough isn’t oven safe. I will have a rice dish in my oven at 350. Is there any way for me to modify the cooking so the apples will still be plump and delicious to go with my pork tenderloin and rice? And if not at 350, can I transfer the apples to an oven safe casserole dish to finish the cooking?

  2. These were ok. Not amazing. I added cinnamon to help them out. Find it frustrating when people rate a recipe and they haven’t even actually made it in real life.

  3. This recipe looks so delicious & easy. I’m going to try to make it & main dish being pork chops with acorn squash & cheese. Quick question about the recipe. Why preheat the oven if you don’t put it in the oven. I’m just a lil confused.

  4. These are wonderful! But by the time they were nicely browned in my iron skillet, they were already carmelized and plenty soft, so I turned my oven off and just skipped that step.
    Now for the downside: My lazy days of opening a store-bought jar of applesauce to go with ham or pork chops are over! Now that they’ve tasted these, that convenient jar of applesauce would cause mutiny at the table. So thank you – but also thanks a lot, lol. You really should include a warning with this recipe 🙂

  5. Made these tonight as a side dish with pork chops and mashed potatoes. They did not come out looking as browned and carmelized as yours, but they were DELICIOUS! Such a quick, easy weeknight meal too. The husband absolutely loved them and said he hopes I make them again soon. I’m thinking the reason why the apples didn’t brown was maybe I didn’t let the butter brown all that much before tossing in the apples? I did sauté them on the stove for a while and I wanted to get them into the oven before they got too mushy. Great recipe, and I will be making them again!

  6. Can this be made without the salt? I seriously love everything sweet but tend to mess up when inserting salt. So instead of trying to figure out how to use it, I want to know if omitting the salt will ruin it.

    1. You can definitely omit the salt completely. It really just balances out the sweetness of the dish but if you love sweet, you right ahead and leave it out. Enjoy!

  7. Wonderful recipe, it is always a hit when I make it. Personally, I have used the recipe in crepes, as a desert with vanilla ice cream and gram cracker. Here lately I have been wondering about doing a flambe with a nice bourbon or rum when cooking this.

  8. Thanks! Tried these today as a side for my slow smoked pulled pork and loved them! My company loved them, too! Lemon juice was brilliant. I was really surprised when your recipe didn’t call for brown sugar and cinnamon. I didn’t want the same old bake apples, and probably would have passed if they did. Also, I am a beekeepers grandson. So, when I saw honey and lemon, I was really excited. They didn’t dissappoint!

    1. Oh no! So sorry it didn’t turn out for you. If you would like to troubleshoot I would be happy to discuss it further. Email me at contact @ dinnerthendessert.com”

    1. Not really – they sort of deflate and harden, so when you reheat them they won’t have the same juiciness. They still have the same delicious flavor though!

    1. So sorry, this comment got snared in the spam filter somehow! Yes, any heavy bottomed skillet, I just really love my cast iron skillet!

  9. This sounds and looks delicious. I have never tried honey roasted apples before. I will have to make this on the weekend.

  10. The apples look so delicious. I would love to serve them to my family at our get-together this weekend. They’d be an unexpected surprise.

    1. I do a huge portion of my cooking in the cast iron skillet! I love it, and it is far and away the least expensive piece I own. 🙂

    1. hahaha. I saw a photo like that last night online too. I emailed the person who posted it and waxed poetic about how gorgeous it was and asked permission to recreate it.

  11. I make this slightly different by adding some topping to give it a bit of crunch before putting it in the oven. It’s really great on top of ice cream too. Sometimes, the kids ask for this for breakfast as well.

  12. I was really wondering what I was going to make with the apples I got at the farmer’s market. I also have macintosh apples. Will they work in this recipe?

  13. That caramelization is gorgeous! I love honey and apples, so this is perfect for me.

  14. I love having pork with apples. I wish you would move to my neighborhood so we could hang out while you cook and the kids play. My family are boring food eaters and I’m the only one that would eat this. I should buy myself one of those cookie skillets to make this, haha.

    1. Yeah I serve this with crusted pork loin and crispy potatoes and Brussels usually. Also you are welcome here for dinner anytime 😉

  15. Hmmm, honey and apples together sounds like a nice, healthy snack. I will have to try this. Since it’s so sweet, maybe my son will eat it too.

  16. I love that you did this in a cast iron skillet – one of my favorite cooking tools! Nothing makes the caramel-ly goodness come out better than cast iron. Beautiful and a spectacular addition to pork (or by itself…). This looks absolutely amazing. 🙂

        1. It’s really best served immediately because they tend to delfate and lose some of their juiciness. They’ll still have the same delicious flavor just not the same texture.

  17. Oh YUM! My family loves all things apple, I’m sure they would enjoy this. I can’t wait to try this recipe.

  18. Those sound awesome. I always loved going to the Cracker Barrel for their amazing baked apples, but this sounds even better – and I can have them right at home.