Roasted Pink Lady apples are one of my favourite ways to enjoy this variety, both for eating fresh and for making desserts. They strike the perfect balance between tart and sweet and have a lovely crunchy texture. Their season has just begun in South Africa, signalling the start of winter and plenty of comforting dishes ahead. In this recipe, the apples are roasted in butter and sugar, then served with a rich butterscotch sauce. It couldn’t be simpler, and it doesn’t need to be. Toasted hazelnuts add crunch, though any nut will work, and I love this dessert served with vanilla ice cream.

Roasted Pink Lady® apples with butterscotch sauce

Baked apple desserts are right up there amongst my favourite and my apple & strawberry crumble is normally my go-to. I would never say no to apple pie or a good tartin either, so when Pink Lady® asked me to do a recipe for them I knew I wanted to make an easy baked apple dessert.

Tips for Success for roasted Pink Lady apples

Use firm apples so they hold shape.
Rolling in sugar before roasting helps caramelise the skins.
The sauce will thicken as it cools; reheat if needed.

Serving Suggestions

With vanilla ice cream (classic).
With whipped cream or crème fraîche for a lighter option.
Add toasted hazelnuts or almonds for crunch.

This recipe is slightly adapted from Mary Berry’s recipe in the cookbook ‘ The Great British Bake Off every day’.

FAQ for roasted Pink Lady apples

Can I use another apple variety? Yes, but choose a firm, tart-sweet variety so they hold shape.
Can I make this ahead? You can prep the sauce in advance; bake apples fresh for best results.
Is this dessert freezer-friendly? No, baked apples lose texture if frozen, but the sauce freezes well.

*Cooks notes – I found the sugar slipped off the apples while they were baking so about halfway through I re-coated them with the buttery sauce and sprinkled a little more sugar. This doesn’t really matter because at the end you are going to drown these delicious baked apples in butterscotch sauce and devour them with gusto.

Recipe – Serves 4

Prep Time:15

Cook Time:30

Ingredients

For the apples

4 Pink Lady® apples peeled and cored
40 grams butter melted
4-6 Tbsp caster sugar or golden caster sugar

For the butterscotch sauce

150 grams muscovado sugar
75 grams butter
100 ml full-fat cream
1 tsp vanilla extract
2-3 Tbsp chopped roasted hazelnuts optional

Instructions

Prepare the apples

Preheat the oven to 200°C (400°F). Melt the butter in a small pot or in the microwave. Lightly coat each apple in the melted butter, then roll in the caster sugar until evenly covered. Arrange the apples upright in a small ovenproof roasting dish, leaving space between them.

Roast

Bake the apples for 25–30 minutes, or until lightly golden and tender.

Make the butterscotch sauce

While the apples roast, add the muscovado sugar, butter, cream, and vanilla to a small pot. Heat until bubbling, then reduce to a low simmer for 4–5 minutes, stirring occasionally, until the sauce begins to thicken. Remember, it will thicken further as it cools.

Finish and serve

Stir the hazelnuts into the sauce or sprinkle them over the apples when serving. Place the roasted apples on plates, drizzle generously with hot butterscotch sauce, and add a scoop of vanilla ice cream.