SKILLET APPLE CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
- For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
- Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
- Serve with vanilla ice cream.
APPLE CLAFOUTIS
Clafoutis is a French dessert which combines fresh fruit and custard. Just like a souffle, it rises beautifully then it deflates once cooled. It's best made in a cast iron skillet but any oven-proof skillet will work. Sprinkle with powdered sugar just before serving.
Provided by Yoly
Categories World Cuisine Recipes European French
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest.
- Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
- Stir egg mixture and pour over the apples in the skillet.
- Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.
Nutrition Facts : Calories 276 calories, Carbohydrate 40.5 g, Cholesterol 115.7 mg, Fat 10.8 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 185.2 mg, Sugar 33.2 g
SKILLET APPLES WITH VANILLA CUSTARD
I have not made this one. It is printed on the back of my half and half bottle that I use in my tea every morning and it sounds so good I thought I would post anyway.
Provided by DogAndCatDoc
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch skillet melt butter until sizzling.
- Stir in brown sugar and cornstarch.
- Stir in all remaining ingredients, except apples.
- Cook over medium-low heat, stirring constantly, until thickened (about 6-8 minutes).
- Place apples cut side down in cream mixture.
- Cover and continue cooking, spooning sauce over apples occasionally, until apples are fork tender (about 12-15 minutes).
- Place apples on individual dessert dishes.
- With wire wisk stir sauce until smooth.
- Serve sauce over apple halves.
Nutrition Facts : Calories 307, Fat 17.1, SaturatedFat 10.7, Cholesterol 50.2, Sodium 102.1, Carbohydrate 38.3, Fiber 1.7, Sugar 22.9, Protein 2.6
VEGAN SKILLET APPLES
Lightly sweetened apples in a thick sauce cooked in a skillet without butter. These make a quick dessert that can be served alone or with vegan ice cream. They are even better the next day. I like to use them in crepes, on pancakes, or topped with a crumble and crisped up under the broiler.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-low heat. Peel and core apples. Cut them into quarters, then each quarter into 3 pieces. Add apples to the skillet immediately after they are cut.
- Add 1/4 cup water, muscovado sugar, jam, cinnamon, and nutmeg. Mix to combine all ingredients and to coat apples evenly. Cover and cook until tender, about 10 minutes. Do not open the lid during this time. Shake the skillet to stir around the apples but do not stir them with utensils.
- Stir 1 teaspoon water and cornstarch together in a small bowl. Pour slurry into the apples and stir until creamy. Remove from heat. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 35.7 g, Fat 0.2 g, Fiber 4.2 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 9 mg, Sugar 28.7 g
APPLE CUSTARD TART
Make and share this Apple Custard Tart recipe from Food.com.
Provided by Alia55
Categories Tarts
Time 1h40m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
- Remove weights and cool crust on wire rack.
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps. Add the Cognac
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
- Let the glaze dry between 20 - 30 minutes.
- In a large bowl whisk the flour and sugar together.
- Mix in the eggs and stir with a wooden spoon to make a smooth paste.
- Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
- Remove from heat and gradually whisk into the egg mixture, stirring constantly.
- Whisk in the Apple Brandy.
- Add vanilla now and set this mixture aside while you prepare the apples.
- Peel, core, and slice the apples into 1/4 inch thick slices.
- Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
- Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
- Preheat oven to 350 degrees F
- Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan
- Sprinkle lightly with the Cinnamon Sugar.
- Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
- Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
- Serve with softly whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2469.5, Fat 108.6, SaturatedFat 44.2, Cholesterol 551.2, Sodium 1088.5, Carbohydrate 356.3, Fiber 23.6, Sugar 206.4, Protein 33.6
SKILLET APPLES WITH CINNAMON
Easy fried apples make a great side dish for breakfast or dinner.
Provided by pielord90
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 43.5 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.5 g, Protein 0.6 g, SaturatedFat 4.9 g, Sodium 61.5 mg, Sugar 36.9 g
BAKED APPLE CUSTARD
Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.
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