You’ve got last minute guests coming for dinner and you need to whip up a quick and easy dessert.
Or maybe you’ve already made your Thanksgiving pumpkin and pecan pies, but need a little extra sweet something for holiday weekend guests.
What’s an adorable, well-intentioned host like you to do?
Ta da! Dorie Greenspan to the rescue with her Custardy Apple Squares!
You’ll likely have all the ingredients on hand already for this recipe; this baby can be eaten warm or cold, and it’s also good for breakfast. 🙂
This is just one of the goodies included in Dorie’s latest cookbook, Baking Chez Moi (Houghton Mifflin Harcourt, 2014). I just love Dorie and this book is definitely on my holiday wish list. 🙂
Check out the video:
* * *
CUSTARDY APPLE SQUARES
- 3 medium juicy, sweet apples (Gala, Fuji), peeled
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1/3 cup sugar
- pinch of fine sea salt
- 2 teaspoons pure vanilla extract
- 6 tablespoons whole milk at room temperature
- 2 tablespoons unsalted butter, melted and cooled
- confectioner’s sugar, for dusting (optional)
1. Center a rack in the oven and preheat the oven to 400 degrees F.
2. Butter an 8-inch square baking pan.
3. Slice the apples from top to bottom using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16th inch thick—elegantly thin, but not so thin that they’re transparent and fragile. Discard the cores.
4. Whisk the flour and baking powder together in a small bowl.
5. Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter.
6. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples to the bowl, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can—it will be bumpy; that’s its nature.
7. Bake for 40 to 50 minutes, or until golden brown, uniformly puffed— make sure the middle of the cake has risen—and a knife inserted into the center comes out clean. Transfer the cake to a rack and allow to cool for at least 15 minutes.
8. Using a long chef’s knife, cut the cake into 8 squares in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners’ sugar before serving, if you’d like.
~ adapted from Baking Chez Moi by Dorie Greenspan (Houghton Mifflin Harcourt, 2014).
Copyright © 2014 Jama Rattigan of Jama’s Alphabet Soup. All rights reserved.