Need A Quick Apple Desert, Not A Lot of Ingredients
I bought a variety of locally grown apples from one of the nurseries in my area this weekend. I'd like to make something very easy, with very few ingredients since my cupboards are a bit bare at the moment. Something which doesn't require a specific type of apple be used - I'm looking to try out what I have and frankly, I can't even remember what most of them are.
The only thing I don't want to do is make a pie (too time consuming) or baked apples only because my husband doesn't care for them (although, I do). I'm thinking something carmelized would be nice.
Any good quickie ideas?
OK, so for this one you need puff pastry, but after that it's easy & they freeze.
Golden Apple Triangles from the New York Times
6 Tbs granulated sugar
1/2 tsp ground Cinnamon
1 cup peeled & grated tart apple, like Granny Smith (about 2 apples)
1 tablespoon fresh lemon juice
1/8 teaspoon salt
Flour for rolling out pastry
2 sheets frozen puff pastry, thawed overnight in refrigerator
2 tablespoons coarse sugar like turbinado (optional)
1. Heat oven to 375 degrees. In a bowl, combine 2 tablespoons granulated sugar and cinnamon; set aside. In another bowl, mix apples, remaining granulated sugar, lemon juice & salt. Let sit 5 minutes, and drain, reserving juice.
2. on a floured work surface, roll out a sheet of puff pastry to a rectangle roughly 9 by 12 inches. Cut into 6 squares, and place 1 tablespoon apple filling in center of each. Lightly brush edges with reserved apple juice; fold into triangles, and seal edges by crimping with a fork. Repeat with remaining puff pastry & filling. Transfer trunovers to freezer and freeze until firm, at least 15 minutes. Turnovers can be kept frozen in zipper-lock freezer bags up to one month.
3. Line 2 baking sheets with parchment paper. Brush tops of frozen turnovers with apple juice, sprinkle with cinnamon sugar and arrange on baking sheets. (If reserved apple juice is no longer available, use commercial juice or water.) Sprinkle with coarse sugar. Bake until well browned, 20 to 25 minutes. Let cool slightly before serving. Yield: 12 triangles.
Apple crisp. Peel & slice apples (Cuisinart is great for quick slicing and making the crumbs), mix with sugar and cinnamon and a pinch of salt to taste and mix in a little flour to thicken the juice. Make a crumb topping with butter, flour, a little salt, cinnamon and vanilla. in a casserole top the apples with the topping and bake at 350 uncoveved until an apple slice removed from the center is soft - probably about 40 minutes.
A lot of good ideas here...
But no one mentions Crepes Normandy:
Reg. crepe batter, but add a Tbsp. of Calvados or Apple Jack-
Heat pan, add butter, add apple slices and sautee-
Add Calvados and flambee, then let it cook off before you add brown sugar and apple cider.
Fill crepes with apples and sauce and serve with whipped cream.
(tried to reply directly to nja's post, but couldn't seem to do it...)
That sounds excellent too! I'll definitely try that. I like the ramekin-size portions of the Pepin recipe, and it looks pretty when you unmold it, but it would also be nice to skip the baking step.
Really, anything with caramelized sugar, butter, and apples is a winner in my book... :-)
Jacques Pepin has a great recipe for Caramelized Apple-Granola Timbales in his "Fast Food My Way" cookbook.
Basically, you cook 1/3 cup of sugar and 2 tbsp water until caramelized, add 2 1/2 tbsp butter (let it melt), and add 1 1/2 lbs of diced apples and cook for about 5 min. until tender. Stir in 1/3 cup granola and cook until moisture evaporates. Butter 4 ramekins, cut out circles of sliced sandwich bread to fit the bottom of the ramekins, and butter the bread. Divide the apple mixture among the ramekins, put slice of bread on top, and press firmly. Sprinkle top of bread with a little sugar, and bake at 400 for 8-10 minutes. Unmold and serve.
Hope this helps - it's delicious!
I use apples in a similar and easier way. I saute brown sugar, a splash of water, butter, sliced apples, and cinnamon until the apples are tender. Then add a dash of brandy, rum, or similar liquor, cook a bit more so most of the alcohol evaporates (or light it if you want to be dramatic) and then serve while still hot over vanilla ice cream.
No time for pie, but how about apple tart.
Loosely scrunch two or three sheets of filo pastry dough into a shallow flan/quiche/tart pan. Scrunch up more around the edge of the dish. If you hate washing a pastry brush like I do, you can microwave a bit of butter and dribble it all over, and use a spare apple slice to spread it around.
Dab just a little bit of cream cheese across the bottom, if you have it to help 'waterproof' the pastry from the apples.
Slice the apples really thin and layer with sprinkles of light brown sugar and cinnamon, and dabs of butter....
The recipe linked below, for Ligita's Quick Apple Cake, from the late food writer Richard Sax, is surely one of the easiest desserts to throw together. It's brown butter flavor is quite sophisticated, and it's great served warm with vanilla ice cream.
The recipe is actually spelled out under the reviews of sax's cookbook - scroll down a bit to find it.
btnfood, I made the cake earlier and just served it to my husband. He loved it. The only thing I did different was add 1/4 teaspoon vanilla extract, just a personal preference. This really is a very simple, delightful and easy to make quick cake which is made from ingredients most people have at home all the time. I bet it would have been even better with the vanilla ice cream, but I didn't have any in the house.
Thanks again for posting this link - it will become one of my standbys for now on.
I do a stove-top Tart Tatin, with caramelized apples in a store-bought (souped up) graham cracker crust:
Take enough apples to fit a 12 inch skillet, peel and core.
Take 1/4 stick butter and 1/2 pound brown sugar, melt and caramelize in pan just short of candy-stage.
Add apples, 1 tsp salt and 1/4 tsp pepper and 1/2 stick butter, stir on high heat until apples are soft but not mushy.
Remove apples into crust; reduce juice/ liquid in pan to caramel stage, pour into crust. Done.
I've done it in as little as 25 minutes. The peeling is the toughest part. (For extra oomf- while apples are cooking, work the remaining 1/4 stick of butter into the crust and toast the crust for 5 min. in 400 degree oven.
re: Karl S
In the same family as the brown betty is a nice apple crisp. Peel, core, and slice/chunk two or three apples. Place in a baking dish, sprinkle with lemon juice, grated or powdered ginger, and a teaspoon or two of sugar (depends on whether your apples or sweet or not). In a bowl, mix half a stick of softened butter, about a half cup of brown sugar, two generous handsful (around a cup) of quick oats, a tablespoon of flour, some cinnamon, vanilla, and a handful of chopped walnuts. No need to measure any of this--wildly differing proportions will still yield decent results. Sprinkle/spread the topping over the fruit and bake at 375 for 45 minutes. Sometimes I sub pecans for the walnuts, or Steen's cane syrup or maple syrup for the sugar.
Dutch Baby or German Apple Pancake goes together quickly. It's an eggy pancake, so sorta like a puffed crepe. I usually don't put apples in the batter (for quickness. Just pour the batter in a pan and bake. While it is baking sautee apples in butter, sugar and cinnamon. When pancake is finished pour the apples in and fold in half. Sprinkle with powdered sugar. Good with ice cream or whipped cream.
You can google for the pancake. I used to use the one from the original Vegetarian Epicure, but I can't find it online. There are many others online with varying serving sizes.
This is pretty much exactly what I'm looking for, great suggestion. I wonder if it will work with 1% milk tho? Probably not - the batter may be too thin. If it wasn't pouring out, I'd go get some whole milk but maybe I'll just save it for for tomorrow instead. I looked up the recipe online and actually found an interesting version from Bobby Flay, that really pushed it to a decadent level, had a Calvados Caramel sauce with it - yum!