Sous Vide Cinnamon Spiced Apples
Warm cinnamon spiced apples are like baked apples — only better. I love how tender and buttery these apples become due to the long slow cooking time. I also love not having to get through the apple peel to enjoy the sweet apple goodness.
The only concern I had when making this recipe was wondering if the butter would melt out as the apples cooked sous vide, so I mixed the butter and spices with raisins and dates to bind the filling. The result was delicious.
Prep Time: 00:20
Recipe Time: 02:00
183.2F / 84C
- 4 tart apples, peeled
- Juice of 1 lemon
- 3 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 whole fresh dates, pitted
- 2 tablespoons raisins
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon vanilla extract
- Freshly whipped cream or ice cream, for serving
- Set the Anova Sous Vide Precision Cooker to 183ºF (84ºC).
- Core the apples using an apple corer or sharp knife, leaving the base of the apple intact. Toss apples with the lemon juice.
- In a medium bowl, combine butter, brown sugar, dates, raisins, cinnamon, salt, nutmeg, and vanilla. Use a fork to mash into a chunky paste.
- Divide the filling between the center of the apples, pressing gently to compact the filling.
- Divide the apples between two large zipper lock bags. Seal the bags using the water immersion technique and transfer to the water bath. Set the timer for 2 hours.
- When the timer goes off, remove the bags from the water bath. Carefully remove the apples from the bag and transfer to serving plates. Serve apples warm with whipped cream or ice cream.