Cocotte Baked Apples

Cocotte Apples

I bought these cute mini cocotte dishes at a Le Creuset outlet in Arizona. I saw the cookbook dedicated to using the cocotte dish and the purple dishes next to it and before I knew it I was outside the store with my bag. Total impulse purchase and almost blackout shopping! I grabbed everything and paid before I could stop myself!

I made the baked apples for a quick dessert during the week that feeds two people. I’m coming around to fruit based desserts and this was divine. The apples really melt in your mouth.
I had a debate with myself about how to title this post. The name of these pots is also French for something else. So hopefully Google won’t lead the wrong people here (thanks to Helene for helping me translate).
Cocotte Apples

These need to be served a few minutes after they come out of the oven. I topped mine with a scoop of ice cream but you could also use cream, custard or keep it simple and serve them naked. The book lists the ingredients in both metric and imperial.
Cocotte Apples
Cocotte Baked Apples

Yield: serves 2


2 Golden Delicious Apples

50g light brown sugar (I was out and used dark and it tasted great)

1/2 tsp ground cinnamon (I like cinnamon so I made mine heaping)

50g unsalted butter cute into small cubes

100ml maple syrup


  1. Preheat the oven to 180 C/350F. Lightly butter the cocotte dishes.
  2. Wash the apples and cut the tops off (save them for later). Use an apple corer or knife to cut out the center of each apple. I also cut off a small piece of the core to "plug" the bottom.
  3. Place one apple in each dish and place the dishes on a baking tray.
  4. Mix the brown sugar, cinnamon and nutmeg in a small bowl.
  5. Place one tablespoon of the sugar mixture into each hole.
  6. Using half the butter cubes sprinkle the cubes around the apples (I placed one cube on top of each hole). Place the top back on the apple. Bake for 35 minutes (without the top of the cocotte dish).
  7. While the apples are in the oven, melt the butter in a small saucepan and the remaining sugar mixture and maple syrup. Simmer until reduced by half.
  8. When the apples are finished add a spoonful of the maple syrup mixture and serve! Place the cocotte on a small plate and advise recipient to be careful of the hot dish.

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