Make Shrove Tuesday (or any other occasion) special with this dessert of stacked caramel-poached apples and cr?s.
Apple, brown sugar and cinnamon come together in this autumn dessert. If the topping is made ahead, the pectin in the apples will make it thicken when cooled, so rewarm to liquefy before serving.
Sweet, crunchy apples perfectly balance strong rutabaga for a delicious golden take on a bread crumb–topped dish.
Use a juicy, sweet baking apple (such as Cortland, Empire or Golden Delicious) to balance the tartness of cranberries.
Apples, maple and raisin bread add a hint of sweetnesss to a grilled cheese.
The caramel melts while cooking and coats the apples when this cake is turned out.
This sweet and crunchy crumble-top pie is particularly good served warm with ice cream. Choose a firm apple because of the long cooking time.
This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.
Use apples that hold their shape well: Golden Delicious, Idared, Mutsu, Northem Spy and Granny Smith.
Enjoy all the pleasures of crumble-topped apple pie in a delightful hand-held size. Serve warm with vanilla ice cream for an even more indulgent dessert.
