We have been posting mostly savory recipes lately, so here is one to satisfy your sweet tooth. This is very quick and easy, and surprisingly close in taste to a traditional apple pie that requires a lot more work. This is made on the top of the stove in just a few minutes, so it also works great for summer-time eating – no need to use the oven. I like mine with a big scoop of vanilla ice cream on top!
Click here for the original post with the recipe.
I had a hankering for something sweet the other day and remembered a recipe I saved a few months ago for a quick and easy apple pie. I also had several apples that needed to be used, so sounded like it would be a perfect thing to try. Apple pie is my favorite dessert, but I seldom make it because I don’t want to mess with a pie crust and I end up eating way more pie than I should. This recipe was the perfect solution!
Deconstructed Apple Pie
- 4 tablespoons butter, divided
- 2 slices crusty bread (I used sourdough)
- 2 large apples, peeled, cored and cut in 1/2 inch pieces
- 1/4 cup real maple syrup or honey
- 1/2 teaspoon cinnamon
- pinch of salt
- Shredded cheddar or crumbled bleu cheese (optional)
Cut bread into 1/2 inch cubes. Melt 2 tablespoons of butter in skillet, then add bread and cook until brown and toasted. Removed bread to a plate and set aside. Melt remaining 2 tablespoons of butter in the same skillet, then add apples, maple syrup, cinnamon and salt. Cook over medium heat until apples soften, stirring often (about 7-8 minutes). Add bread back to apple mixture, stirring and cooking for an additional minute or two to allow the bread to soak up the juices. Serve warm with cheese (if desired) sprinkled on top.
This is so quick, easy and yummy that I will probably never make another apple pie. I used real maple syrup which gave the dish an almost caramel taste – absolutely delicious! It took about 15 minutes from start to finish, and made 3 generous servings. I will probably pass on the cheese the next time, and top with a scoop of vanilla ice cream if I have some on hand. It should be easy to double the recipe for more servings if you like.
I might try substituting coconut oil for the butter and maybe brown sugar for the maple syrup next time. I will let you know how it turns out!
This is an easy cake that keeps well, and is a good way to use apples now that they are in season. You can simply dust the top with some powdered sugar after baking as I did, or make your favorite frosting. It is also good plain.
German Apple Cake
- 2 eggs, beaten
- 1 cup coconut oil, melted
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 cups apples, peeled and diced (about 4 apples)
- 1 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan. Beat eggs and oil until creamy, then add sugar and vanilla and mix well.
In a separate bowl, mix the rest of the ingredients except apples. Add the dry mix slowly to the egg mixture, blending well. The batter will be very thick. After mixing, fold in the apples and raisins (if using). Spread in prepared pan.
Bake at 350 degrees for 50 minutes or until cake tests done. Cool on a metal rack. Dust with powdered sugar or frost after completely cool. If keeping the cake more than 1 day, refrigerate.