Every once in a while I crave something sweet and savory. Add the saltiness of pork to the mix and I’m in food heaven. These Prosciutto & Rosemary Baked Apples are ridiculously easy to make and pack one hell of a flavor punch.
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I’m all about grab and go foods. I’ve discussed my giant lunchbox before. I don’t play. If I’m leaving the house for any extended period of time, it’s likely coming with me and has enough food to last me through a challenge on Naked and Afraid. The day I developed these baked apples I made a huge batch. I packed up the leftover in a pyrex dish and found myself eating them all week for breakfast and snacks. I don’t have kids – but I imagine that they would make the perfect school lunchbox treat! They would also make a great appetizer or pot luck party food.
If you aren’t on a strict AIP elimination, I strongly recommend using Tin Star Foods Brown Butter. Brown butter is ghee amplified. It’s cooked longer, allowing the milk solids to cook down and toast. This adds a delicious caramel tone that’s a perfect complement to anything sweet or savory. Tin Star is made from grassfed butter and is both lactose and casein free. It’s made in small hand poured batches for the very best quality and flavor.
Prosciutto & Rosemary Baked Apples (AIP, Paleo)
- 2 apples, cored and sliced
- 5 pieces of prosciutto, cut in half into long strips
- 1/2 TBS Tinstar Foods brown butter or coconut oil*, melted
- 1/4 tsp cinnamon
- Few sprigs of fresh rosemary, chopped
- *use coconut oil for strict AIP
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Wrap each apple slice with prosciutto and place on baking sheet.
- Combine brown butter and cinnamon in a small bowl and brush onto apples, reserving half for later.
- Bake for 10 minutes. Remove, flip, and brush with remaining brown butter mixture. Sprinkle with rosemary. Bake an additional 10 minutes until apples are cooked and prosciutto is crispy.