Another NYTimes winner recipe. I was going to make baked apples and serve them with dollops of vanilla ice cream. Emily stated a clear fact that nobody really likes baked apples. I thought about it, turned to the NYTimes Cooking app and scrolled through apple desserts.
I have made a plum clafoutis a few times but never an apple. It works. Could be a good afternoon treat with a strong coffee and a little bit of whipped cream. Not sure it is right for a dinner dessert but so be it. That is what I made it for. It is quite good.
- 4 large, slightly tart baking apples like Winesap
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- ½ teaspoon cinnamon
- 3 eggs
- ½ vanilla bean, split, or 1/2 teaspoon vanilla extract
- ⅓ cup sugar
- Pinch of salt
- ⅔ cup sifted unbleached all-purpose flour
- ½ cup plain yogurt
- ¾ cup low-fat milk
Heat the oven to 375. Use a 10 inch ceramic tart pan.
Cut each peeled apple into 16 pieces. Toss in lemon juice.
Heat butter in a large skillet. Add the apples and saute for about 4 minutes. Add the brown sugar and cinnamon. Continue stirring until they begin to caramelize. About 6 minutes or less. Remove from the heat and pour into the buttered tart pan.
Whisk together the eggs and vanilla. Slowly add the sugar while whisking and do the same individually with the salt, flour, yogurt and milk.
Pour over the apples. Bake for 35-40 minutes. Voila!