I admit it. This isn’t the first time I’ve written about apple desserts in this column. I can’t help myself. I adore sweets that showcase this marvelous fall fruit.
Apple’s sweet-tart personality builds flavors that, in all fairness, are hard to beat this time of year. For the home cook, there is joy in the simplicity of apple-based desserts. Sure, there’s time spent coring and often peeling, but it can become a pleasing Zen-like motion.
When it comes to which apples to use, some varieties are best cooked while others are better eaten raw. Some are delicious eaten either way. Granny Smiths are often the first choice for baking. Their pucker-up tartness and crisp texture often makes them the first choice in tarts, pies or crisps. But don’t rule out the crunchy texture and sweeter flavor profiles of Fuji and Gala apples, Golden Delicious, Honeycrisp, and Pink Lady.
The combination of spices in this rustic cake is beguiling. Cinnamon, nutmeg, and allspice team with Granny Smiths and golden raisins to make a delicious dessert. The apples aren’t peeled, an attribute that cuts down on prep time. The original recipe was problematic. The ratio of apples to batter was off, and it needed an additional egg. It’s delicious served with ice cream or whipped cream. Enjoy.
Yield: 8 to 10 servings
1. Adjust oven rack to middle position. Preheat oven to 325 degrees. Use some soft butter to grease an 8- or 9-inch springform pan. Core and thinly slice apples (do NOT peel them). Set them aside in two piles, one pile with slices from two apples and one pile with slices from one apple.
2. In a large bowl, combine sugar, melted butter, and eggs. Stir well to combine (I use a silicone spatula). In a separate large bowl, combine flour, baking soda, cinnamon, nutmeg, allspice and salt; stir to combine with a whisk. Add flour mixture to sugar mixture; stir to thoroughly combine. Add the slices from 2 apples and raisins; stir to combine (yes, this takes some determination). Place mixture in prepared pan, scraping every bit of batter from the bowl with a silicone spatula. Use spatula to even out the surface, moving some batter to any empty spot next to the side of the pan. Arrange apples slices from the remaining apple on top of batter, arranging them slightly overlapping. Sprinkle top of cake with the sugar-cinnamon mixture.
3, Bake 20 minutes and press down the top apples gently with the back of a spoon or spatula so slices are anchored in the cake. Bake a total of 55 to 65 minutes, or until a toothpick inserted in center of cake comes out clean. Place on cooling rack for 10 minutes; run a thin knife around the edge of the cake; unlatch to release and remove the springform ring around the cake. Cool for 1 1/2 hours. Use a thin spatula under the cake just above the cakepan’s bottom to loosen it. Cut into wedges and use a spatula to transfer cake to plates and serve with ice cream or whipped cream. If you like, dust it with powdered sugar.
The folks at Food Network Magazine came up with this tasty apple pie adorned with a cinnamon-roll crust. To make it, they use a package of refrigerated pie dough. One round of dough is used to line the pie pan, the other is transformed into a special spiral-clad top crust. This round crust is buttered and covered with cinnamon sugar; it’s rolled into a tight log. Cut into 1/2-inch-thick crosswise slices, they are arranged in a circle and rolled out to form the top crust. Voila!
Yield: 6 to 8 servings
1. Place a baking sheet in oven and preheat to 400 degrees. Line a 9-inch pie pan with 1 round of refrigerated dough; refrigerate until ready to assemble.
2. Make the cinnamon-roll crust. Unroll the remaining round of dough on a lightly floured surface and spread with butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over butter and gently press with fingers to help mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends (I would probably Take these trimmed pieces off and bake them for the kids). Cut the log crosswise into 1/2-inch thick slices. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust more flour, then gently roll out into a 10-inch round. Slide the parchment onto a second baking sheet and refrigerate until ready to assemble pie.
3. Peel, core, and thinly slice the apples. Toss with the lemon juice, vanilla, and the remaining 1/4 cup sugar and remaining 1/8 teaspoon cinnamon in a large bowl. Spoon apple mixture into dough lined pie plate. Invert the cinnamon-roll crust on top and peel off the parchment paper (it’s OK if the individual rounds separate a bit in the process). Pinch the edges of the crust together and fold the overhanging dough under itself and crimp. Brush with the beaten egg.
4. Set the pie on the hot baking sheet in the oven and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top is browning too quickly. Transfer to a rack to cool slightly.
5. Whisk powdered sugar and 2 tablespoons milk in a medium bowl until smooth; add more milk if the glaze is too thick. Drizzle over top of the pie.
Source: “Baking is Fun: 75 Great Cookies, Cakes, Pies and More” by Maile Carpenter and Editors of Food Network Magazine
Making an apple crumble that tastes primarily of apples starts with plenty of fruit. This beauty tosses 4 pounds of apples with 2 tablespoons of lemon juice to enhance the bright flavor. Adding just 2 tablespoons of brown sugar to the filling keeps the apples from tasting too sweet. Golden Delicious apples generally have a consistent sweet-side flavor profile, but this recipe also works with Braeburn or Honeycrisp apples or a mix of all three. You should have 4 pounds of apples before peeling and coring.
Yield: 6 to 8 servings
Cook’s notes: Mounding the baking pan with a pile of apples ensures that there will be a substantial layer of fruit filling.
1. Adjust oven racks to upper-middle and lowest positions and heat oven to 400 degrees. Toss apples, 2 tablespoons sugar, lemon juice, ½ teaspoon salt, and cinnamon together in large bowl. Transfer to 8-inch square baking pan with at least 2-inch sides and press into even layer. Cover pan tightly with aluminum foil and place on rimmed baking sheet. Transfer sheet to oven and bake on lower rack for 35 minutes.
2. While apples bake, whisk flour, almonds, remaining ½ cup sugar, and remaining ½ teaspoon salt in medium bowl until combined. Add melted butter, vanilla, and water and stir with spatula until clumps form and no dry flour remains.
3. Remove sheet from oven and smooth top of apples with spatula. If apples have not collapsed enough to leave at least ¼ inch of space below rim of pan, replace foil, return sheet to oven, and continue to bake 5 to 15 minutes longer.
4. Scatter topping evenly over apples, breaking up any clumps larger than a marble. Transfer sheet to upper rack and bake until topping is evenly browned and filling is just bubbling at edges, 25 to 35 minutes. Transfer pan to wire rack and let cool for at least 45 minutes before serving. If desired, serve with ice cream or whipped cream.
Source: Cook’s Illustrated, October 2019
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
