Last week, one of the culinary instructors shared bucketfuls of apples from his backyard. I took as many as I could carry, and daydreamed about creating fall apple desserts while I was supposed to be paying attention in class.
One of the cookbooks I salvaged from my late mother’s collection revolves, solely, around apples. I’ve been waiting to explore this spiral-bound church cookbook since I brought it home this past summer. Although the book contains recipes of popular, apple-centric recipes like pies and cakes, it also contains the less familiar such as apple custards, puddings, candies, and the following, apple cream.
We’ve been enjoying this baked apple cream dessert. The bottom layer tastes like a warmly spiced, caramel apple-pie filling.
The top layer becomes fluffy like cake and tastes a little bit like custard. I suppose you could serve it with ice cream or whipped cream, but we were satisfied scraping it directly from pan to bowl.
Baked Apple Cream
Adapted from Kathy Johnson’s recipe in the Apple Cook Book published by Keene United Methodist Church, Keene, OH, 1979
6 apples, peeled, cored, and sliced
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 good pinch of salt
1 pinch of ground cloves
1/4 cup butter
2/3 cup of granulated sugar
1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup heavy cream
3/4 teaspoon of vanilla extract
Preheat oven to 350 degrees F.
Mix the apple slices with the brown sugar, cinnamon, nutmeg, salt, and cloves. Place into the bottom of a greased pan. The original recipe calls for a 9X9X2 pan. I used a small, rectangular glass dish.
Cream together butter and sugar. Beat in one egg until the mixture has lightness.
Sift the flour and baking powder into the wet mixture. Add the salt. Fold gently until just combined.
Spread the batter as evenly as possible over the apple mixture. Bake for about 1/2 hour or until the top begins to turn golden brown.
Mix the cream with vanilla extract. Pour evenly over the top of the baked apple dish.
Return to the oven and bake for another 10 minutes or until golden brown.