Wednesday, September 12, 2012

Easier-than-Pie Creamy Apple Bake

(Printable Recipe)
Not an apple cream pie, not a pudding, not a baked apple...maybe a little of all those in one? This super simple creamy-licious apple dessert comes from the maven of classic desserts, Maida Heatter, whose cookbooks I often turn to when I'm ready to try something new and want some no-fail perfection going on in my kitchen. When I read her description of this dish, I thought she might be using the term "pudding" as the Brits do to simply mean dessert of any kind because the topping was rich with butter but lacking the milk needed for a true pudding. I decided it didn't really matter to me what it was called when I considered the ratio of ingredients because that much butter, sugar, and egg could only lead to something scrumptious.

I chose a mix of McIntosh and Granny Smith apples for a balance of flavor. Granny Smith is one of the most tart cooking apples while McIntosh is quite sweet.  Check out the Apple Chart at the bottom of this post for your own combos.

Peel and quarter the apples, removing the core in the process. Chop these quarters into approximately one inch chunks and move to a large bowl.You should have around 4-5 cups full.

Add 1-2 Tablespoons of real Maple Syrup - use the real thing, not maple flavored pancake syrup! Add 1/4 cup sugar and toss well. Turn into a well buttered 2-quart casserole dish.

Now for the topping ingredients:
1 cup sugar
1 cup flour
2 eggs
1-1/2 sticks butter

Microwave the butter for a minute or so to melt while starting on the the rest.

In an electric mixer beat the eggs and sugar until smooth and creamy.

Add both the butter and flour all at once and continue beating until smooth again.
Are you wondering what's awry in this picture? If it looks like I'm wearing my right hand backwards, that would be because it's my left hand twisted around at a ridiculous angle. This is what comes from insisting on shooting the camera righthanded no matter what sort of contortions are required by the poor left. And, nope, there's nobody holding that Pyrex measuring's just wedged there. Really.

Beat for a few minutes and scrape down around the edges until the flour has blended in well and all lumps are dissolved.

Top the apples evenly with this luscious not-a-pudding mixture and pop this into a 325 oven. Start checking it around 45 minutes, but it may take as long as an hour to cook all the way through. Check it by pressing into the center of the dish with the back of a spoon to be sure there is no liquidy center remaining. It will be soft set and still moist when done and only slightly browned. Delish!

Serve warm with a dollop of sweetened cream whipped with a pinch of cinnamon.

  It's still SummerFest at the Food Network website where you'll find my foodie blogs on the Food Network along with other great food lovin' bloggers, offering up our best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce!  This week, it's Apples, next week Potatoes. Check out these other delicious ideas:

Jeanette's Healthy Living: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Chez Us: Baked Apples With Creme Anglaise
Made by Michelle: Pear Apple Crisp
Napa Farmhouse 1885: Apple, Fennel and Cheddar Cheese Panini
From My Corner of Saratoga: Spiced Apple Dutch Baby
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let's Go Apple Picking
Holy Kaw! All the topics that interest us<br />The spectrum of apple flavors


  1. I am not a huge apple pie fan and am thinking this is perfect for me. Creamy goodness.

  2. I'm not a pie baker, so I love the idea of just pouring the topping on instead of a crust.


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