Tuesday, October 12, 2010

Yummies: A is for APPLES! (part 2 of 2)

While flipping through one of our fave books, The Giving Tree we suddenly became super hungry for a crunchy, mouth watering, tart, crispy, juicy, Falls favorite fruit...the Apple!

Apples are really a perfect fruit...they are satisfying, full of fiber, vitamins and come in a ton of flavors...OK not flavors per say but tons of varities and well ya...flavors.

There are not too many fruits sooo good for you and as super versatile as an apple...
you may remember our uber good post (if we do say so ourselves) about the shiny, yummy fruit and we heart it soooo much we couldn't stop there!

They can go in main dishes, salads, as snacks in sandwiches....but our most favorited way to have apples? (besides with PB or cheese)

....as DESSERT!!!

Here are a few more of our favorite and super easy breezy, awe inspiring, crowd pleasing ways to use apples in a dessert.

OH...PS...Thanksgiving is coming up...offer to bring one of these bad boys to the dinner and you will go down in history...we promise!

Ok...so our all time...most fancy way to enjoy apples in dessert is in a Tart Tatin.

The only problem? It's really hard to make and perfect...
So we searched and searched to find a warm carmel-y replacement....
We found it!
Martha Stewart's Caramel Apple Bread Pudding!!!

Yup...say it again...CARAMEL APPLE BREAD PUDDING!!!!!!!!


Serves 6

  • 2 Granny Smith apples, unpeeled and cut into matchsticks
  • Juice of 1 lemon
  • 1 tablespoon unsalted butter, room temperature
  • 1 day-old 8-ounce loaf brioche
  • 1 1/4 cups heavy cream
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Caramel Bourbon Vanilla Sauce


  1. Heat oven to 325 degrees. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices, then quarter each slice; set brioche aside.
  2. In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
  3. Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread.
  4. Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.

What is it about apple desserts that brings us right back to childhood? The thought of baked apples, cider and German apple pancakes fills our head...

What's that you say? What's a German Apple pancake??? Oh nothing....just amazingness that can be devoured day or night and is uber simple to make...
We had one of these over 20 years ago and will NEVER forget how yummy it is...

Our most favorite apple dessert ever? The one we actually are asked to make again and again? Dutch Apple Pie or Apple Crumble Pie.

So easy, so warm...it will make everyone kiss you over and over! (unless it's your stinky cousin or aunt with weird facial hair...in that case just run into the kitchen and hide)


  • 1 (9 inch) pie shell
  • 5 cups apples - peeled, cored and sliced
  • 2 tablespoons all-purpose flour
  • 2/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1 teaspoon lemon zest
  • 1/2 cup butter


  1. Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
  2. To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
  3. Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
  4. Bake in preheated oven for 10 minutes.
  5. While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
  6. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

So laaaaazy you need an even easier way to impress the crowd with an Apple Crumbley thing? Make a warm Apple Crisp!

No pie crust needed! And just as delish!

So how ever you enjoy one of natures most perfect foods...well...just ENJOY!

xoxo things we heart

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