Apple Desserts
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Today's post deals with Apple Desserts. I realize I posted Apple Desserts last Tuesday, but There are so many good apple desserts...Anyway, today's post includes Caramel Apple Pizza and Viennese Apple Strudel. Enjoy!
APPLE CRISP
This is from Genevieve Ko at The New York Times cooking enewsletter. For this yummminess, Geneview wrote, "This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day."
Total Time: 1-14 hours; Yield: 6 to 8 servings
This was featured in "Baking That’s Simple, but Always Satisfying," and can be found online at https://cooking.nytimes.com/recipes/1022569-apple-crisp.
Ingredients
For the Topping
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup chopped pecans or walnuts, or a combination
1/4 cup old-fashioned rolled oats
For the Apples
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice
Preparation
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
If you’d like, peel the apples. Cut into ½-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
APPLE EMPANADAS MINI TACO BOWLS
This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."
Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings
To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.
Ingredients
Vegetable oil for deep frying
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon
20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)
3/4 cup sour cream
6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)
1 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup caramel topping
Preparation
In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.
Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.
In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.
In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.
Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.
Expert Tips
Pears can be substituted for apples in this recipe.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
VIENNESE APPLE STRUDEL
This was in the October 2006 issue of Vegetarian Times, page 40. It begins, "Spicy, tender apple varieties such as Winesap, Rome, Empire, and Gala are best for this quick-cooking treat." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/viennese-apple-strudel/.
Ingredients
1/2 cup raisins
2 large apples, peeled and coarsely chopped (about 3 cups)
3 Tbs. flour
2 Tbs. fresh lemon juice
2 Tbs. light brown sugar
2 Tbs. granulated sugar
1 tsp. ground cinnamon
6 sheets frozen phyllo dough, thawed
Preparation
Preheat oven to 350°F. Coat large baking sheet with cooking spray. Place raisins in small bowl, and cover with boiling water. Soak 5 minutes to plump, then drain.
Toss together raisins, apples, flour, lemon juice, and brown sugar in bowl, and set aside.
Stir together granulated sugar and cinnamon. Place 1 phyllo sheet on work surface, and lightly coat with cooking spray. Sprinkle with cinnamon sugar. Top with second phyllo sheet. Repeat with remaining phyllo and sugar.
Spoon apple mixture into center of phyllo sheets, leaving 2-inch border on all sides. Tuck end borders over apple mixture, then loosely roll into a log. Place seam side down on prepared baking sheet. Spray with cooking spray, and sprinkle with remaining cinnamon sugar. Bake 35 minutes, or until golden brown. Slice on diagonal into 8 portions, and serve.
Today's post deals with Apple Desserts. I realize I posted Apple Desserts last Tuesday, but There are so many good apple desserts...Anyway, today's post includes Caramel Apple Pizza and Viennese Apple Strudel. Enjoy!
APPLE CRISP
This is from Genevieve Ko at The New York Times cooking enewsletter. For this yummminess, Geneview wrote, "This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day."
Total Time: 1-14 hours; Yield: 6 to 8 servings
This was featured in "Baking That’s Simple, but Always Satisfying," and can be found online at https://cooking.nytimes.com/recipes/1022569-apple-crisp.
Ingredients
For the Topping
1/2 cup all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup chopped pecans or walnuts, or a combination
1/4 cup old-fashioned rolled oats
For the Apples
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice
Preparation
Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
If you’d like, peel the apples. Cut into ½-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.
QUICK VEGAN CROCK POT APPLE CRUMBLE
This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.
“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.
“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.
“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.
To view this online, click here.
Ingredients
4 apples, sliced
2 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp margarine
2 cups granola
Preparation
Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.
Cover and cook on low for 8 hours.
CARAMEL APPLE PIZZA
This comes from the infamous long-since-forgotten emailing list. It begins, “Friends and family will go nuts for this simple-to-fix spicy fruit dessert.”
Ingredients
Caramel Syrup (See Below)
2 medium cooking apples, thinly sliced
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 package (3 ounces) cream cheese, softened
1 egg
1 teaspoon vanilla
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup chopped nuts, toasted
Directions
Heat oven to 400ºF. Line 2 cookie sheets with aluminum foil or cooking parchment paper. Make Caramel Syrup.
Toss apples and lemon juice in medium bowl. Stir in sugar, cinnamon and nutmeg.
Beat cream cheese in small bowl with electric mixer on medium speed until fluffy. Beat in egg and vanilla on medium speed until blended.
Roll each sheet of pastry into 10-inch square on foil-lined cookie sheet. Cut each sheet into 10-inch circle. Place scraps in center and roll into pastry.
Spread half of the cream cheese mixture over each pastry circle. Arrange apple slices on cream cheese. Sprinkle with nuts. Drizzle about 1/4 cup syrup over each circle.
Bake 25 to 30 minutes or until puffy and golden brown. Pour remaining syrup over hot pizzas. Serve hot.
Caramel Syrup
Ingredients
1/2 cup plus 2 tablespoons packed brown sugar
1/3 cup corn syrup
2 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 teaspoon rum extract or Vanilla
Directions
Heat brown sugar, corn syrup and butter to boiling in 1-quart saucepan over medium heat, stirring occasionally. Cook 5 to 7 minutes, stirring constantly, until thickened; remove from heat. Cool about 30 minutes. Stir in whipping cream and rum extract.
Time Saver
Use 1 cup caramel ice-cream topping instead of making the Caramel Syrup and don't peel the apples.
ORCHARD-FRESH BAKED APPLE PIES
This was in the October 2007 issure of Vegetarian Times, page 67. It begins, "Topping baked apples with pastry turns a basic fall dessert into a signature dish. Choose the biggest, roundest apples you can find to have as much room for filling as possible." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/orchard-fresh-baked-apple-pies/.
Ingredients
6 large red apples, divided
1/4 cup brown sugar
1 Tbs. cornstarch
1/2 tsp. ground cinnamon, divided
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/2 17.3-oz. pkg. frozen puff pastry (1 sheet), thawed, cut into 4 3-inch circles
2 Tbs. soymilk
1 Tbs. sugar
Preparation
Preheat oven to 350°F. Slice 1/2-inch off tops of 4 apples. Scoop out centers of apples, leaving 1/2-inch shell. Place scooped-out flesh in bowl. Peel and thinly slice remaining 2 apples. Add to bowl, and toss with brown sugar, cornstarch, 1/4 tsp. cinnamon, ginger, allspice, and 1 Tbs. water. Stuff apples with filling; place on baking sheet.
Place puff pastry circles on top of apples. Brush with soymilk, and flute edges with fork. Combine sugar and 1/4 tsp. cinnamon in bowl, and sprinkle over pastry tops. Bake 40 to 45 minutes, or until apples are tender.
APPLE EMPANADAS MINI TACO BOWLS
This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."
Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings
To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.
Ingredients
Vegetable oil for deep frying
1/4 cup granulated sugar
1-1/2 teaspoons ground cinnamon
20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)
3/4 cup sour cream
6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)
1 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup caramel topping
Preparation
In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.
Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.
In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.
In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.
Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.
Expert Tips
Pears can be substituted for apples in this recipe.
Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
VIENNESE APPLE STRUDEL
This was in the October 2006 issue of Vegetarian Times, page 40. It begins, "Spicy, tender apple varieties such as Winesap, Rome, Empire, and Gala are best for this quick-cooking treat." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/viennese-apple-strudel/.
Ingredients
1/2 cup raisins
2 large apples, peeled and coarsely chopped (about 3 cups)
3 Tbs. flour
2 Tbs. fresh lemon juice
2 Tbs. light brown sugar
2 Tbs. granulated sugar
1 tsp. ground cinnamon
6 sheets frozen phyllo dough, thawed
Preparation
Preheat oven to 350°F. Coat large baking sheet with cooking spray. Place raisins in small bowl, and cover with boiling water. Soak 5 minutes to plump, then drain.
Toss together raisins, apples, flour, lemon juice, and brown sugar in bowl, and set aside.
Stir together granulated sugar and cinnamon. Place 1 phyllo sheet on work surface, and lightly coat with cooking spray. Sprinkle with cinnamon sugar. Top with second phyllo sheet. Repeat with remaining phyllo and sugar.
Spoon apple mixture into center of phyllo sheets, leaving 2-inch border on all sides. Tuck end borders over apple mixture, then loosely roll into a log. Place seam side down on prepared baking sheet. Spray with cooking spray, and sprinkle with remaining cinnamon sugar. Bake 35 minutes, or until golden brown. Slice on diagonal into 8 portions, and serve.
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