French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

  • 8 T (1 stick) salted butter, plus more for pan
  • 1/4 tsp ground allspice
  • 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
  • 156 g (12 T) white sugar, divided
  • 1/4 teaspoon table salt
  • 2 T apple cider, brandy or Calvados
  • 86 grams (2/3 cup) all-purpose flour, plus more for pan
  • 1 tsp baking powder
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • vanilla ice cream, for serving, optional
  1. Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
  2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
  3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
  4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
  5. Stir the allspice into the browned butter and set aside.
  6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
  7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
  8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
  9. In a small bowl, whisk together the flour and baking powder.
  10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
  11. Gradually whisk in the browned butter.
  12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
  13. Add the cooled apples and fold until evenly coated with batter.
  14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
  15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
  16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
  17. Serve with vanilla ice cream, if desired.

Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Salted Caramel Apple Cookies

Wow. These cookies may be my new favorite autumn dessert. I knew that we would love them when they were described as if “a caramel apple and a snickerdoodle got together and created some seriously delicious magic.” 🙂

This recipe is from Bon Appétit, contributed by Kelly Janke. I used Kanzi apples. Apparently, any type of apple will work in these cookies.

The original recipe stresses the importance of cooking the apple caramel to the proper consistency. It was a little tricky, but the instructions were very helpful. All of the liquid from the apples is cooked down until it has evaporated, leaving behind a “tacky and pliable” caramel. This wonderful caramel is folded into the cookie dough to create swirls in the finished cookies- fabulous.

Yield: Makes 25 cookies

For the Apple Caramel:

  • 3 medium apples (about 1 1/2 lbs total), peeled, cored (I used 3 (1 lb 6 oz total) Kanzi apples)
  • 1 1/4 cups (250 g) granulated sugar
  • 1/8 tsp cream of tartar
  • 2 T chilled unsalted butter
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom (I used freshly ground cardamom, sifted)
  • 1/4 tsp freshly grated nutmeg

For the Dough & Assembly:

  • 3 1/2 cups (438 g) all-purpose flour
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
  • 1 cup (200 g) granulated sugar
  • 1/2 cup, packed (100 g) dark brown sugar
  • 2 large eggs
  • 1 T vanilla extract
  • flaky sea salt (I used Maldon)

To Make the Apple Caramel:

  1. In a food processor with the grater attachment, coarsely grate apples (or use large holes of a box grater).
  2. Transfer grated apples to a clean kitchen towel and squeeze over a medium bowl to extract all the juice possible. (I just squeezed the grated apples with my clean hands!)
  3. Measure out 1/4 cup (4 T) apple juice and set aside (save any leftover apple juice for another use).
  4. Set grated apples aside (you should have about 2 1/2 cups).
  5. Bring sugar, cream of tartar, and reserved 1/4 cup (4 T) apple juice to a rapid boil in a large saucepan over medium heat, stirring just to dissolve sugar. Cook, without stirring but swirling pan often, until bubbles slow and caramel turns a deep amber color, 5–7 minutes.
  6. Remove caramel from heat and stir in butter, salt, cinnamon, cardamom, and nutmeg.
  7. Set pan over medium-low heat and add reserved grated apples, stirring quickly to combine (don’t worry if the caramel mixture looks like it’s seizing at first). Cook apple caramel, stirring constantly, until it’s noticeably stickier, the liquid has evaporated, and it almost forms a ball as you stir, 10–14 minutes. (Don’t be tempted to continue cooking- if the caramel becomes too dry it will be more of a fruit leather when it cools.)
  8. Scrape apple caramel onto a parchment-lined baking sheet and spread out in an even layer. Let cool, at least 30 minutes.
  9. Set 1/4 cup apple caramel aside for topping cookies.

To Make the Dough, Assemble, & Bake:

  1. Place racks in upper and lower thirds of oven and preheat to 375°. (I used the true convection setting.)
  2. Whisk flour, salt, baking soda, and cream of tartar in a medium bowl to combine.
  3. Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment, starting on low speed, then increasing speed to medium, until combined, about 2 minutes total.
  4. Add eggs one at a time, incorporating thoroughly before adding the next, then add vanilla.
  5. Reduce speed to low; add dry ingredients and mix just until combined.
  6. Add apple caramel and pulse mixer two or three times to swirl caramel throughout dough or fold in caramel using a sturdy rubber spatula (take care not to overmix or else you’ll lose the swirled caramel effect as the cookies bake).
  7. Using a 3 T (#20) cookie scoop portion out 16 balls and divide between 2 parchment-lined baking sheets, spacing at least 2″ apart (you will have dough left over for a 2nd batch).
  8. Top each cookie with a few small pieces of reserved apple caramel and sprinkle with flaky sea salt.
  9. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown at the edges, 12 to 16 minutes.
  10. Let cookies cool 5 minutes on baking sheets then transfer to a wire rack and let cool completely.
  11. On cool cookie sheets, repeat process with remaining dough to make 8 (or 9) more cookies.

Do ahead: Cookies can be made 5 days ahead. Store airtight at room temperature. (True! Still delicious the next day.)

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

  • 100 g (1/2 cup) granulated sugar
  • 2 tsp light corn syrup
  • 6 T heavy cream or crème fraîche
  • 1 T unsalted butter
  • 1/8 tsp pure vanilla extract
  • 1/4 tsp coarse salt or coarse sea salt
  1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
  2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
  3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
  4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
  5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
  6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 50 g (1/4 cup) lightly packed light or dark brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of coarse salt or sea salt flakes
  1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
  2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
  3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
  4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
  5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
  6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

  • 4 T (55 g) unsalted butter
  • 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
  • 75 g (6 T) granulated sugar
  • 1 tsp ground cinnamon
  • pinch of coarse salt
  1. Melt the butter in a large skillet over medium heat.
  2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
  3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
  4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

  • 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
  • 4 large eggs
  • 1/2 tsp coarse salt
  • 190 g (1 1/2 cups) all-purpose flour
  • 6 T (85 g) unsalted butter
  • butter or vegetable oil, for the pan
  1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
  2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
  3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
  4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
  5. Transfer the batter to a large glass measuring cup with a spout.
  6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
  7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
  8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
  9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
  10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
  11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
  12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
  13. Slide the crêpe from the pan onto a large plate.
  14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
  15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

  1. Position a rack in the center of the oven and preheat to 425 F(220 C).
  2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
  3. Lay the crêpes presentation-side down on a clean work surface.
  4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
  5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
  6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
  7. Bake until heated through, 4 to 10 minutes.
  8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
  9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

  • 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • lemon zest from 1/2 large lemon
  • 1/2 tsp pure vanilla extract
  • ground cinnamon, to taste
  • 2-3 T fine bread crumbs, plus more for sprinkling
  • 8 sheets of thawed phyllo dough
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1/4 cup light brown sugar
  • strawberry preserves

To Make the Filling:

  1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
  2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

  1. Preheat the oven to 375 degrees.
  2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
  3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
  4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
  5. Repeat this process for the next 7 layers of phyllo dough.
  6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
  7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
  8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
  9. Bake in preheated oven for 35 minutes, or until golden brown.

Caramel Apple Dapple Cake

I love a quick cake. I have made this one on a couple of occasions! It is a wonderful seasonal treat. Apparently, it is named a “dapple” cake because the apple chunks create a rippled effect on the surface of the cake where the glaze can settle. The coffee in the batter balances the sweetness and gives it a beautiful brown color.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the ingredients and used heavy cream in the glaze. We ate it for dessert but it could also be served as a coffee cake. Super moist and yummy.

Yield: One 9×13 cake, about 12 to 15 servings

For the Cake:

  • nonstick cooking for pan
  • 320 g (2 1/2 cups) unbleached all-purpose, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 150 g (3/4 cup) granulated sugar
  • 170 g (3/4 cup) firmly packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 cup (4 T, 57 g) canola or vegetable oil
  • 2 large eggs, cold
  • 3/4 cup (170 g) lukewarm brewed coffee
  • 4 cups peeled, cored, and chopped Honeycrisp apples (cut into 1/2-inch/1.25 cm pieces)(I used 2 very large apples)

For the Glaze:

  • 170 g (3/4 cup) firmly packed light brown sugar
  • 4 T (57 g) unsalted butter, cut into small pieces
  • 1/4 cup (57 g) whole milk or heavy cream
  • 1/4 tsp fine sea salt
  • 1/2 tsp pure vanilla extract

To Make the Cake:

  1. Position a rack in the center of the oven and preheat to 350 degrees (180 C), preferably on convection.
  2. Spray a 9×13-inch light-colored metal baking pan with nonstick cooking spray and line it with parchment paper. (I use binder clips to hold the parchment overhang in place to prevent it from falling onto the surface of the cake.)
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.
  5. Add the granulated and brown sugars and vanilla; beat until light and fluffy, about 3 minutes.
  6. Reduce the speed to medium-low and slowly stream in the oil until well blended.
  7. One at a time, beat in the eggs.
  8. On low-speed, spoon in half of the flour mixture.
  9. Slowly pour in the coffee.
  10. Stir in the remaining flour until the batter is smooth.
  11. Fold in the apples by hand.
  12. Scrape the batter into the prepared pan and smooth evenly.
  13. Bake until the cake is deeply golden all over, begins to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. (I baked mine for 40 minutes but may check it even earlier next time.)
  14. Let cool slightly in the pan set on a wire rack.

To Make the Glaze:

  1. In a 1 to 1 1/2-quart (1 to 1.4 L) saucepan over high heat, combine the brown sugar, butter, milk, and salt.
  2. Bring to a full rolling boil, stirring often, and boil until you can see it has thickened slightly, 2 to 3 minutes depending on your pan.
  3. Remove the pan from the heat and stir in the vanilla. (I forgot to do this every time- by accident, of course :/ )
  4. Let the glaze cool just until it stops bubbling.
  5. Pour the hot glaze over the still-warm cake. Working quickly, use a spatula to spread the glaze so thinly and evenly that it covers the entire the surface of the cake.
  6. Let the cake cool completely, uncovered, on the rack.

Note: Leftover cake can be stored loosely covered at room temperature for up to 3 days.

Ina Garten’s Easy French Apple Tart

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂

This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.

The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.

For the Pastry:

(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water

For the Apples:

  • 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
  • 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water

For the Puff Pastry Crust:

  1. Thaw overnight in the refrigerator or for 2 hours at room temperature.
  2. Line a rimmed baking sheet with parchment paper; remove from the pan.
  3. On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
  4. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.

To Make the Pastry Crust:

  1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
  2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
  3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
  4. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  5. Line a sheet pan with parchment paper.
  6. Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
  7. Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.

To Prepare the Apples and Finish the Tart: 

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
  3. Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
  4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
  5. Sprinkle with the full 1/2 cup sugar and dot with the butter.
  6. Bake for 30 minutes, rotating halfway through.
  7. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
  8. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
  9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

  • 2 1/2 cups buttermilk, divided
  • 1 1/3 cups rolled oats (not instant)
  • 2 large eggs, beaten lightly
  • 4 tablespoons firmly packed light brown sugar
  • 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
  • 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
  • 3/4 cup whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
  • maple syrup, for serving
  • apple chunks or sautéed apples, for serving, optional
  1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
  2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
  3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
  4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
  5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
  6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,355 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
Bread Machine Brioche
Brussels & Broccoli Agrodolce with Cranberries & Chilies
Orange-Guajillo Pulled Chicken Tacos
Buttermilk Cornbread Dressing with Italian Sausage
Raspberry Meringue Kisses
Ottolenghi's Baked Rice
Foodista Food Blog of the Day Badge
%d bloggers like this: