Aside from pumpkin, there’s only one other flavor that dominates the fall food scene: apple. There are apple piesmuffins, cider — the list goes on. But if you’re looking for something that’s not hella basic, try using your fresh-from-the-orchard apples instead of bananas in this reliable classic. Apples foster is a great autumn dessert that goes well with vanilla ice cream or, if you’re feeling sinful early in the morning, pancakes or waffles.


Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Servings: 2


4 tablespoons butter

1/2 teaspoon cinnamon or 1 cinnamon stick

1/2 teaspoon nutmeg

1 apple, cored, peeled and diced (preferably a firm variety of apple, like Granny Smith or Fuji)

1/4 cup rum

3 tablespoons lemon juice (or juice of 1 fresh lemon)

1/2 cup packed brown sugar

1 teaspoon vanilla

1/4 cup walnuts or pecans (optional)


1. Over medium heat, melt butter in sauté pan with cinnamon and nutmeg.

Photo by Emma Danbury

2. Once melted, add cubed apple and stir occasionally until browned and softened, about 8 minutes.

Photo by Emma Danbury

3. Turn up heat to high and add rum and lemon juice. Either use a lighter to flambé (for you daredevils out there… Seriously though, be careful with this) or allow all the alcohol to burn off (probably the better option).

Photo by Emma Danbury

4. Lower heat back to medium and add brown sugar and nuts. Stir to ensure sugar melts evenly.

Photo by Emma Danbury

5. When the sauce reduces to a caramel-like consistency, remove from heat and stir in vanilla. Serve immediately.

Photo by Emma Danbury