There is something mighty satisfying about taking a few humble pantry staples and turning them into a warm fall dessert that surprises everybody at the table. This oven-baked autumn treat leans on the old home-cook habit of making do with what is on hand, and those dry ramen noodle blocks bake up with apples, brown sugar, and butter into a sweet, crunchy, cobbler-like pan that feels right at home on a cool country evening.
Spoon this dessert warm into bowls with a scoop of vanilla ice cream, a dollop of whipped cream, or a pour of cold heavy cream if you like things the old-fashioned way. It is also lovely beside hot coffee, spiced cider, or black tea, and if you are setting out a bigger supper, it fits in nicely after roast pork, baked ham, or a simple pot of beans and cornbread.
4-Ingredient Oven Baked Autumn Ramen Apple Dessert
Servings: 6
Ingredients
4 dry uncooked ramen noodle blocks, seasoning packets discarded
Directions
1. Preheat the oven to 350°F and lightly butter or grease a metal roasting pan so the sugars do not stick as they bake.
2. Spread the sliced apples evenly in the roasting pan, then scatter half the brown sugar over the fruit.
3. Break the dry ramen noodle blocks into large chunks and arrange them over the apples. Sprinkle the remaining brown sugar across the noodles, then drizzle the melted butter over the whole pan as evenly as you can.
4. Bake uncovered for 35 to 40 minutes, until the apples are tender and bubbling and the ramen on top is golden brown and crisp around the edges.
5. Let the dessert rest for 10 minutes before serving so the syrup settles a bit, then spoon it warm into bowls.
Variations & Tips
Pear Version: Swap the apples for firm ripe pears for a softer, more delicate fall dessert. Pears bake a little juicier, so give the pan a few extra minutes if needed for the top to crisp well.
Extra Fall Flavor: If your pantry allows for a little more than four ingredients, a light sprinkle of cinnamon or apple pie spice over the fruit makes this smell like an October kitchen from years gone by.
Best Noodle Texture: Do not crush the ramen too finely. Bigger pieces give you a better crunchy top and keep the dessert from baking into a solid mass.
Serving Tip: This is best served warm the day it is made, when the contrast between the tender fruit and crisp browned noodles is at its finest.
