Apple Dessert - Not Pie

Anonymous
I'm supposed to bring an apple dessert to a friend's for dinner (about 10 guests) and looking for inspiration. I don't really want to make an apple pie and not sure how a crisp would hold up to being baked early and transported. Any favorite apple cake recipes out there? I'm a good baker, if that matters. Just not inspired by this one. Thanks.
Anonymous
Anonymous wrote:I'm supposed to bring an apple dessert to a friend's for dinner (about 10 guests) and looking for inspiration. I don't really want to make an apple pie and not sure how a crisp would hold up to being baked early and transported. Any favorite apple cake recipes out there? I'm a good baker, if that matters. Just not inspired by this one. Thanks.


I strongly prefer pie, but this cake is pretty good: http://joansfoodwanderings.blogspot.ca/2011/12/its-beginning-to-look-lot-like.html

Anonymous
I always do Gooey Cakes -- apple, pumpkin, chocolate, etc. They are so good and get rave reviews.

http://www.food.com/recipe/gooey-butter-apple-cake-74775
Anonymous
http://allrecipes.com/recipe/18092/fresh-apple-cake-ii/

Either make or buy already made cream cheese icing.
Anonymous
I made an apple upside-down cake that was delicious! It was Deborah Madison's recipe, but I saw others online that looked good.
Anonymous
How about mini apple pies (don't know if you just don't want to make a big pie or not make apple pie at all):

You can make your own crust: http://www.food.com/recipe/mini-apple-pies-so-easy-not-much-hassle-286704
Or you can do store-bought crust: https://www.pillsbury.com/recipes/mini-apple-pies/d4b31ad3-7816-4971-a3f5-37eca7e017f7

Also 42 other ideas, although some are kind of complex:
http://www.countryliving.com/food-drinks/g975/apple-dessert-recipes/

I personally think it's the right time of year to do caramel apples. You can make your own or buy the caramel wrappers.
Anonymous
My go to non-pie Apple desserts are: Apple bread pudding with warm bourbon caramel sauce or a Viennese Apple students.
Anonymous

Or caramel apples on sticks? No reheating!
Anonymous
Anonymous wrote:
Or caramel apples on sticks? No reheating!


Just thought of something else -
I once had creme brulee with a bottom layer of mixed berry puree. It was surprisingly good, and cut into the sweetness just enough. Perhaps you could do that with apple compote at the bottom?
Anonymous
Baked apples with cinnamon served with vanilla ice cream
apple bundles (individual. Apple wrapped/baked in dough
apple quick bread loaf
Anonymous
To be completely honest this is my food blog..but I know you will not be disappointed!
My recipe for apple dumpling is the best.


http://www.thefoodjew.com/tag/apple-dumplings/
Anonymous
Smitten Kitchen's apple tart with salted caramel is delicious, easy, and transports well: https://smittenkitchen.com/2012/10/apple-mosaic-tart-with-salted-caramel/
Anonymous
Anonymous wrote:To be completely honest this is my food blog..but I know you will not be disappointed!
My recipe for apple dumpling is the best.


http://www.thefoodjew.com/tag/apple-dumplings/


Sounds delicious, except that I would just bake without liquid to allow the puff to rise and crisp.
Anonymous
Anonymous wrote:
Anonymous wrote:To be completely honest this is my food blog..but I know you will not be disappointed!
My recipe for apple dumpling is the best.


http://www.thefoodjew.com/tag/apple-dumplings/


Sounds delicious, except that I would just bake without liquid to allow the puff to rise and crisp.[/quote


Hi, this is my recipe and the liquid thicken into an amazing sauce, the bottom of the dumplings are soft and doughy and the tops are crisp.
The textures together are amazing. Please give it a try!
Anonymous
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:To be completely honest this is my food blog..but I know you will not be disappointed!
My recipe for apple dumpling is the best.


http://www.thefoodjew.com/tag/apple-dumplings/


Sounds delicious, except that I would just bake without liquid to allow the puff to rise and crisp.[/quote


Hi, this is my recipe and the liquid thicken into an amazing sauce, the bottom of the dumplings are soft and doughy and the tops are crisp.
The textures together are amazing. Please give it a try!


Thank you for explaining! And sorry for maligning your dish. I will try it.
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