These caramel apples work wonderfully on toast, porridge and even as a base for apple pie. You can essentially use whatever spices you please, but I wanted to highlight the flavors of autumn that maximize warmth and comfort. These apples are also from our neighbors apple tree at the countryside, which are lovely and small with a tangy slightly sweet flavor to them. I prefer to leave the skin on, but you can either peel and also use which ever apples you prefer. This little breakfast spot is by the corner of our shed at our country house. I just love the distraught wood and the dark backdrop it provides during autumn. After summer when everything is bright, airy and light, I crave for more darker spaces and moody imagery when autumn is upon us. Now, let’s begin by making the easiest sweet apples that are dressed in the most delightful spices.


Caramelised apples in Autumn Spices

  • 2 cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamum
  • 1 teaspoon honey
  • 1 teaspoon ground nutmeg
  • Pinch of salt
  • Apples slices
  • 1 tablespoon of butter


Yogurt bowl

  • Cashews
  • Gooseberry
  • Yogurt of choice
  • Herbs for garnishing (optional)

Place a saucepan over medium heat and add the butter to it. Once melted, add the apple slices, honey and spices. Gently mix and let it cook for under 10 minutes with a lid on. If the consistency looks too dry, add a little bit of water so it steams and realizes all the spices from the bottom of the pot.

Add some yogurt into a bowl and drizzle the apples slices (and juices) on top. Add some gooseberries (or whatever berry is in season where you live) and some toasted cashews. I added a few twigs of herbs in the end to add a bit of freshness and color.

To toast the cashews, add some cashews (gently broken) onto a dry pan with a little bit of salt flakes. Cook for a few minutes until the receive a bit of color and remove to the side.

A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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