Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

• I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
• There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
• Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
• The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
• The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
• A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

• Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
• Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
• Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
• Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
• Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
• Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
• Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the skillet and pumpkin filling)
  Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
• Step Two (make the oat and pecan topping)
  In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
• Step Three (cover the pumpkin filling)
  Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
• Step Four (bake the pumpkin crisp)
  Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
• Step Five (let it rest and serve)
  Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

• The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
• The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
• Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

• Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
• For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
• I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

• Can I make pumpkin crisp without a cast-iron skillet?
  Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
• Can I make pumpkin crisp ahead of time?
  Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
• Can I leave out the pecans?
  Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
• Is pumpkin crisp the same as pumpkin dump cake?
  No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
• Can I use fresh pumpkin instead of canned pumpkin purée?
  You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between being covered and being chosen.
• I don’t need something to stay perfectly still before I know it’s done.
• I’ve learned not to press down on what deserves room to become itself.
• A little sweetness doesn’t make up for what isn’t there.
• I can let something soften without letting it fall apart.
• A crumbly surface is not the same as real texture.
• I’m aware when something has gone cold, even under a beautiful topping.
• I’ve never needed a perfect slice to know what I’m being served.
• I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

• Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
• Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

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Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 450kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
• mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
• whisk For mixing the pumpkin filling until smooth.
• pastry cutter or fork. For incorporating cold butter into the topping.
• measuring cups and spoons For measuring the ingredients.

Ingredients

• cooking spray

Pumpkin Filling:

• 1 (15-oz / 425 g) can pumpkin purée
• ½ cup (107 g) packed dark brown sugar or light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) evaporated milk
• 1 tsp (5 ml) vanilla extract
• 1½ tsps (3 g) pumpkin pie spice
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

• 1 cup (90 g) old-fashioned rolled oats
• ¾ cup (90 g) all-purpose flour
• ¾ cup (160 g) packed dark brown sugar or light brown sugar
• 1 tsp (2.6 g) ground cinnamon
• pinch of salt
• ½ cup (113 g) cold unsalted butter cubed
• ½ cup (55 g) chopped pecans

Optional For Serving:

• vanilla ice cream
• whipped cream
• caramel sauce
• additional chopped pecans
• ground cinnamon

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
  cooking spray
• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
  1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
• Pour the pumpkin mixture into the prepared skillet and spread evenly.
• In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
  1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
• Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
  ½ cup (55 g) chopped pecans
• Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
• Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
  vanilla ice cream, whipped cream

Notes

• Use 100% pure pumpkin purée, not pumpkin pie filling.
• Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
• The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
• If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
• A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
• Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   
   

Nutrition

Serving: 170g | Calories: 450kcal | Carbohydrates: 61g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 160mg | Potassium: 350mg | Fiber: 4g | Sugar: 42g | Vitamin A: 17000IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 3mg

Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Crisp appeared first on Noble Pig.

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Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Chilling, Cooling and Glazing: 1 hour hour 45 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 40 to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

• food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
• measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
• microplane grater or fine grater. For finely grating the orange zest.
• rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
• 2 baking sheet For baking the cookies in batches.
• parchment paper Prevents sticking and makes cleanup easier.
• Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
• whisk and small bowl. For preparing the vanilla glaze.
• cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

• 2½ cups (313 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) table salt
• ½ cup (113 g) unsalted butter cold and cut into cubes
• 2 large eggs
• ¼ cup (60 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• 1 tsp finely grated orange zest

Fig Filling:

• 2 cups (283 g) dried figs hard stems removed
• ½ cup (~80 g) pitted dates
• ½ cup (~75 g) golden raisins
• 1 cup (~117 g) walnuts
• ¼ cup (80 g) orange marmalade
• 2 tbsps (42 g) honey
• 2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
• finely grated orange zest of 1 medium orange
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.25 g) ground nutmeg
• ⅛ tsp (0.25 g) table salt

Glaze:

• 1 cup (120 g) confectioners' sugar
• 1 tbsp (15 ml) whole milk plus more as needed
• ½ tsp (2.5 ml) vanilla extract
• rainbow nonpareils for decorating

Instructions

• Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
• Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
  2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
• Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
  2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
• Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
  ¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
• Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
• Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
• Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
• Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
• Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
  1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
• Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
  rainbow nonpareils
• Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
• If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
• If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
• Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
• If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
• Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
• Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
• Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 62mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Have you made these Italian Fig Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Fig Cookies (Cuccidati) appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

• I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
• I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
• I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
• I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

• Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
• Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
• Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
• Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
• Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
• Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
• Step Two (mix the dry ingredients)
  In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
• Step Three (finish the batter)
  Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
• Step Four (add the walnuts)
  Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
• Step Five (fill the pan)
  Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
• Step Six (bake the pumpkin bread)
  Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
• Step Seven (cool before slicing)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

• Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
• Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
• An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
• Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

• Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
• For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
• You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
• Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

• Is this pumpkin bread really lower in calories than regular pumpkin bread?
  This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
• Can I make this pumpkin bread without Splenda Brown Sugar Blend?
  You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
• Can I use all whole wheat flour?
  You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
• Can I leave out the walnuts?
  Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
• Can I use fresh pumpkin purée instead of canned pumpkin?
  You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
• Can I make this into pumpkin muffins?
  I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between making something different and leaving something out.
• I’ve never confused being lighter with being easier to carry.
• Some things need a different kind of sweetness than the one I’m used to.
• I can keep the good parts without keeping all of it.
• Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
• I’ve learned to not mistake less for absence.
• Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

• Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
• Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
• Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
• Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
• Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
• mixing bowls Large enough to hold the dry ingredients and finished batter.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes removing the loaf easier without damaging the top.
• whisk Distributes the leavening and spices through the flour.
• kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
• rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
• cooling rack Allows air to circulate as the loaf cools.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin purée not pumpkin pie filling
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
  cooking spray
• Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
  2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Fold in the chopped walnuts, distributing them throughout the batter.
  1 cup (120 g) chopped walnuts
• Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
• Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
• You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

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Salted Caramel Apple Pie

This Salted Caramel Apple Pie is made with a homemade all-butter lattice crust and thinly sliced Granny Smith and Honeycrisp apples coated in homemade salted caramel. The pie bakes until the pastry is golden and the apples are tender, leaving a soft caramel filling that flows slightly when sliced.

Course Dessert

Cuisine American

Keyword all-butter pie crust, apple pie with lattice crust, caramel apple pie, Granny Smith apple pie, homemade apple pie, homemade salted caramel apple pie, salted caramel apple pie

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive Time: Chilling dough, Cooling Pie 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 10

Calories 640kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Preferably glass, so you can see the bottom crust as it bakes.
• mixing bowls (large) For preparing the pie dough and apple filling.
• pastry blender Cuts cold butter into the flour without warming it excessively.
• rolling pin For rolling both pastry disks and preparing the lattice strips.
• Saucepan (heavy-bottomed). Helps the sugar cook evenly when making the caramel.
• whisk (heatproof). For incorporating butter and cream into the hot caramel.
• peeler For preparing the apples before slicing.
• apple corer For preparing the apples before slicing.
• Knife or mandoline. For slicing apples approximately ⅛ inch (3 mm) thick.
• pastry brush For applying the egg wash.
• large rimmed baking sheet Catches caramel that may bubble over during baking.
• cooling rack Allows air to circulate beneath the pie as it cools.

Ingredients

Pie Crust:

• 2½ cups (313 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) cold unsalted butter cubed
• 6 tbsps (90 ml) ice water

Salted Caramel:

• 1 cup (200 g) granulated sugar
• ⅓ cup (80 ml) water
• 6 tbsps (85 g) unsalted butter cubed
• ½ cup (120 ml) heavy cream
• 1 tsp (2 g) flaky sea salt

Apple Pie Filling:

• 3 large Granny Smith apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 3 large Honeycrisp or Golden Delicious apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 1 lemon juiced (approximately 2–3 tablespoons / 30–45 ml)
• ⅓ cup (71 g) packed light brown sugar
• 3 tbsps (24 g) all-purpose flour
• 1 tsp (2.5 g) ground cinnamon
• ⅓ tsp (0.5 g) ground nutmeg

Topping:

• 1 large egg beaten with 1 teaspoon (5 ml) water
• 1 tbsp (12 g) granulated sugar
• ½ tsp (2 g) flaky sea salt

Instructions

• Whisk together the flour, granulated sugar, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture contains pea-sized pieces of butter.
  2½ cups (313 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt, 1 cup (227 g) cold unsalted butter
• Add the ice water, 1 tablespoon (15 ml) at a time, mixing until the dough begins to hold together when pressed. Avoid overworking the dough or adding more water than necessary. Divide into two equal portions, flatten each into a disk, wrap tightly, and refrigerate for at least 2 hours, until firm.
  6 tbsps (90 ml) ice water
• Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color. Watch carefully as the color begins to change, since caramel can burn quickly.
  1 cup (200 g) granulated sugar, ⅓ cup (80 ml) water
• Remove the saucepan from the heat and carefully whisk in the cubed butter, followed by the heavy cream. The caramel will bubble vigorously when the dairy is added. Continue whisking until smooth, then stir in the flaky sea salt. Allow the salted caramel to cool until warm and pourable, but no longer hot.
  6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tsp (2 g) flaky sea salt
• Peel, core, and slice the Granny Smith and Honeycrisp or Golden Delicious apples approximately ⅛ inch (3 mm) thick. Place the slices in a large mixing bowl and toss with the fresh lemon juice. Add the brown sugar, flour, cinnamon, and nutmeg, tossing until the apples are evenly coated.
  3 large Granny Smith apples, 3 large Honeycrisp or Golden Delicious apples, 1 lemon, ⅓ cup (71 g) packed light brown sugar, 3 tbsps (24 g) all-purpose flour, 1 tsp (2.5 g) ground cinnamon, ⅓ tsp (0.5 g) ground nutmeg
• Pour approximately two-thirds of the salted caramel over the apple mixture and fold until the slices are coated. Reserve the remaining caramel for serving.
• Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) pie plate, allowing additional pastry for the rim. Transfer the dough to the plate, pressing it against the bottom and sides without stretching.
• Spoon the caramel-coated apple filling into the prepared crust, arranging the slices evenly and mounding them slightly in the center.
• Roll out the remaining dough disk and cut into strips for a lattice crust, weaving the strips over the apple filling. Alternatively, cover with a full sheet of pastry and cut several vents to allow steam to escape. Trim the excess dough, seal the top and bottom crusts, and crimp the rim. Refrigerate the assembled pie while the oven preheats to help keep the butter in the pastry cold.
• Preheat the oven to 450°F (232°C) using the conventional bake setting, not convection. Position a rack in the lower third of the oven.
• Brush the exposed pastry with the beaten egg mixed with 1 teaspoon (5 ml) water. Sprinkle the lattice and rim with the granulated sugar and remaining flaky sea salt.
  1 large egg, 1 tbsp (12 g) granulated sugar, ½ tsp (2 g) flaky sea salt
• Place the pie on a rimmed baking sheet and bake for 10 minutes at 450°F (232°C). Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30 minutes, or until the crust is golden brown, the caramel filling is bubbling near the center, and the apples are tender when tested through an opening in the lattice. Baking time may vary depending on the oven. If the crust browns before the filling finishes cooking, cover the pastry loosely with aluminum foil and continue baking.
• Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. The caramel filling will thicken somewhat as it cools but is intended to remain soft, with some caramel flowing onto the plate when served. Drizzle individual slices with the reserved salted caramel, warming it slightly if needed.

Notes

• Slice the apples ⅛ inch (3 mm) thick so they cook without needing to be precooked.
• Use conventional bake, not convection, to prevent the lattice from browning too quickly.
• Ovens vary, so check for bubbling caramel and tender apples rather than relying only on baking time.
• The caramel filling remains soft after cooling, and some sauce will flow onto the plate when sliced.
• Pie dough and salted caramel can be made up to 3 days ahead and refrigerated separately.
• Store the cooled pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 220g | Calories: 640kcal | Carbohydrates: 87g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 430mg | Potassium: 210mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg

Have you made this Salted Caramel Apple Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salted Caramel Apple Pie appeared first on Noble Pig.

Oatmeal Cookie Apple Crisp with a Cracked Cookie Crust

This whole oatmeal cookie apple crisp dump cake started with a bag of oatmeal cookie mix that was never supposed to be at my house.

I finally solved a grocery delivery mystery that’s been going on at my house for quite a while. I live in a rural area, and the grocery store delivering to my house is 35 miles away. Thirty-five miles in my opinion is a crazy distance for grocery delivery. I’m also the last house on the delivery route, and it took me a long time to figure that out. Almost every order comes with extra groceries that aren’t mine, and I have groceries delivered almost every day. They’re usually things I would never order, except for that one bag of steaks, which I wasn’t complaining about. I figured someone wasn’t paying attention when the orders were packed. Or that quality control was nonexistent.

Recently, my groceries didn’t show up at all, so I called my local store. That’s when I found out my deliveries don’t even come from the grocery store in town. They come from a store 35 miles away, with drivers making deliveries all over the area. That’s when the mystery made more sense. My theory is that if a bag gets mixed up, falls out of another order, or gets left on the truck, the driver leaves it all on my porch along with my groceries. And I’ve accumulated some very interesting items this way.

A couple of months ago, a whole bag of cookie mixes arrived with an order, including four packages of oatmeal cookie mix. I rarely make cookies from a packaged mix, but I’m also not throwing away food because someone accidentally delivered it to my house. I started wondering whether I could turn the oatmeal cookie mix into some kind of apple crisp for fall. After experimenting with different amounts of apple filling and cookie mix, I ended up with this recipe.

It’s easy, obviously, but it’s also so good that it’s hard to stop eating it. The oatmeal cookie mix bakes into a golden, cracked topping over the warm cinnamon apple pie filling, and caramel, pecans, and vanilla ice cream take it from there.

The Decisions Behind This Recipe

• I tested this with one can, one and a half cans, and two cans of apple pie filling because I wanted enough apples under the oatmeal cookie crust. One can wasn’t enough, and one and a half cans still felt skimpy once the topping went on. Two cans had the right amount of cinnamon-spiced apples without letting the filling overwhelm the oatmeal cookie crust.
• I also tried adding another half package of oatmeal cookie mix because I was convinced more oatmeal cookie crust was the way to go. It wasn’t. The extra mix wouldn’t bake through before the top got too dark. One 17.5-ounce package is enough to make the golden, cracked cookie crust without a scorched top.
• Using oatmeal cookie mix instead of cake mix is what makes this dessert its own thing. The dry mix and butter bake into one cookie crust over the apples. It’s not a traditional apple crisp with separate oat streusel clusters, and it’s not a regular cake-mix dump cake either. I’ve also made an apple spice dump cake using spice cake mix, which gives you a completely different topping.
• I thought apple pie spice would be okay with the canned apple pie filling, but it was too much once I tried it. The filling already has its own spices going on. Using cinnamon and nutmeg separately let me control how much spice went into the apples without overdoing it.
• The butter needs to be cold and sliced thinly so you can cover as much of the dry oatmeal cookie mix as possible. I never leave big bare patches. Those are the places that can stay dry and powdery instead of baking into the golden cookie crust.
• When the dessert comes out of the oven is when I add the pecans and caramel sauce. The pecans stay crunchy this way, and everyone can decide how much caramel belongs on their own serving. The answer is usually more than they think.

Ingredients

• Apple pie filling – I use two cans because that’s the amount that worked best with the oatmeal cookie crust. Using prepared filling means there are zero apples to peel, slice, or cook first, which is part of why this is an incredibly easy dessert.
• Light brown sugar – Brown sugar makes the canned filling taste more like something I meant to make than something I opened. If you’re out, make a batch of my homemade brown sugar.
• Vanilla extract – This goes into the apple filling with the cinnamon and nutmeg.
• Ground cinnamon – The canned filling is already spiced, but I like more cinnamon in there.
• Ground nutmeg – I use a smaller amount of nutmeg than cinnamon because too much can overwhelm the apples.
• Oatmeal cookie mix – I use one 17.5-ounce package of Betty Crocker oatmeal cookie mix. Don’t make the cookies according to the package directions. The dry mix goes right over the apples and bakes into the oatmeal cookie crust.
• Butter – Keep it cold, slice it thinly, and spread it over as much of the dry cookie mix as you can. The butter melts through the dry mix as it bakes, so you get a golden cookie crust instead of powdery patches.
• Chopped pecans – I add these after baking so they stay crunchy. You can toast them first if you want, but I’m not interested in doing more for such a convenience dessert.
• Caramel sauce – Drizzle it over the warm dessert at the end. Use a jarred caramel sauce or homemade caramel sauce if you have some around.
• Vanilla ice cream – Optional, technically. But warm cinnamon apples, caramel, and cold vanilla ice cream have been getting along just fine for a very long time.

How to Make Oatmeal Cookie Apple Crisp Dump Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season the apple filling)
  Preheat the oven to 350°F. Add the apple pie filling, brown sugar, vanilla, cinnamon, and nutmeg right to a 9 × 13-inch baking dish. Stir everything together until the spices are evenly distributed throughout the apple filling, then spread it into an even layer. Using a separate bowl to do this is completely unnecessary.
• Step Two (add the oatmeal cookie mix)
  Sprinkle the dry oatmeal cookie mix evenly over the apples so the whole surface is covered. Don’t make the cookie mix according to the package directions, and don’t stir it into the filling. It needs to stay on top, where it can bake into the cracked oatmeal cookie crust.
• Step Three (cover with cold butter)
  Arrange the cold butter slices over the cookie mix, covering as much of the dry surface as you can. Look at the corners and any bigger open spaces between the slices. Those are the spots that can stay powdery if they don’t get enough butter. Then leave it all alone. There’s nothing to stir.
• Step Four (bake until golden and cracked)
  Bake for 45 to 50 minutes, until the oatmeal cookie topping is golden brown and the apple filling is bubbling around the sides of the pan. The top will crack as it bakes, which is what you’re looking for. It won’t look like a homemade apple crisp with oat clusters all over the top, so don’t wait for it to become one.
• Step Five (add the pecans and caramel)
  Let the dump cake cool for about 10 to 15 minutes, then sprinkle on the chopped pecans and drizzle over the caramel sauce. The apples will still be warm, but the filling will have cooled enough that it isn’t quite so runny. Serve it with vanilla ice cream if you want. It starts melting into the warm apples and oatmeal cookie crust almost immediately, which is really the reason we’re here.

Recipe Tips

• Take a minute with the butter slices. It doesn’t need to look perfect, but I wouldn’t leave half the topping without butter and hope it figures itself out.
• When you serve this, don’t expect neat squares. The oatmeal crust breaks apart as you cut into it, and the soft apple filling doesn’t stay in neat portions. I use a large serving spoon instead of trying to cut it like a cake.
• The apple filling will be extremely hot when it comes out of the oven. Give it the full 10 to 15 minutes before serving if you’re making this for children. The caramel and ice cream can wait.

Storage and Reheating

• Cover leftover oatmeal cookie apple crisp dump cake and refrigerate it for up to 4 days. The topping softens as it sits over the apple filling, so it won’t have the same texture it did on the first night. It’s still good though.
• For individual servings, microwave it in short intervals until it’s warm. The apples reheat really well this way, but the microwave isn’t going to bring the cookie crust back to its original self.
• For a larger amount, cover the baking dish loosely with foil and warm it in a 325°F oven until heated through. Remove the foil for the last few minutes if you want the surface drier. Reheating won’t restore the original cookie crust, though.
• I haven’t tested freezing this one, so I’m not going to promise you the oatmeal cookie topping comes back from the freezer the same way it went in.

FAQs

• Do I need to prepare the oatmeal cookie mix according to the package directions?
  No. Use the dry oatmeal cookie mix straight from the package. Don’t add the eggs, butter, or anything else listed in the cookie instructions. The mix goes directly over the apple filling, and the sliced butter goes on top.
• Can I use a different brand of oatmeal cookie mix?
  You can, but I tested this recipe with the 17.5-ounce Betty Crocker oatmeal cookie mix. Other brands may come in different package sizes or have a different balance of ingredients, and that can change how the topping bakes. I would use the same one if you want the most reliable result.
• Can I use another kind of cookie mix?
  I wouldn’t sub one in blindly. The oats are a big part of the flavor and texture of this topping, and different mixes are going to taste completely different.
• Can I make oatmeal cookie apple crisp dump cake ahead of time?
  Yes. Bake it, let it cool, and refrigerate it covered until you’re ready to serve. Reheat it before adding the pecans and caramel sauce. I like it the day it’s made because the oatmeal cookie crust has a better texture.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between what arrives and what was meant for me.
• I’ve always been able to make something good out of what was left behind.
• I’ve stopped stirring everything together because it looks easier.
• I can let the cracks show and still know it came out right.
• I don’t always need more of something because I have access to it.
• I know when an accident has turned into something worth keeping.

Apple Crisp Has Options

• Crockpot Apple Crisp – Slow-cooked apples, oat topping, no oven required.
• Butterscotch Apple Crisp – Butterscotch, tender apples, chewy topping.
• Easy Apple Crisp – Apple pie filling, buttery oats, warm spices.
• Cream Cheese Apple Crisp – Baked apples, cream cheese, crisp topping.

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Oatmeal Cookie Apple Crisp Dump Cake

Oatmeal Cookie Apple Crisp Dump Cake uses canned apple pie filling and dry oatmeal cookie mix to make a warm apple dessert with a golden, cracked cookie crust. Cinnamon, nutmeg, and vanilla season the apples, while chopped pecans and caramel sauce finish the dessert after baking.

Course Dessert

Cuisine American

Keyword apple crisp with oatmeal cookie mix, apple dump cake with cookie mix, apple pie filling dessert, Betty Crocker oatmeal cookie mix, caramel apple dump cake, oatmeal cookie apple crisp, oatmeal cookie apple crisp dump cake, oatmeal cookie dump cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 507kcal

Author Cathy Pollak

Equipment

• Baking Dish Holds the apple filling and oatmeal cookie topping in the proportions used during recipe testing.
• wooden spoon For mixing the seasonings into the apple filling and spreading it evenly.
• measuring cups and spoons For measuring the seasonings, brown sugar, pecans, and caramel sauce.
• Knife For slicing the cold butter into thin, evenly sized pieces.

Ingredients

Apple Filling:

• 2 can (21 oz / 595 g each) apple pie filling
• 2 tbsps (25 g) packed light brown sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg

Oatmeal Cookie Topping:

• 1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix dry
• ¾ cup (170 g) cold butter thinly sliced

Finishing:

• 1 cup (115 g) chopped pecans
• ½ cup (120 ml) caramel sauce
• vanilla ice cream optional for serving

Instructions

• Preheat the oven to 350°F (175°C).
• Add the apple pie filling, light brown sugar, vanilla extract, cinnamon, and nutmeg to a 9 × 13-inch (23 × 33 cm) baking dish. Stir until the seasonings are evenly distributed throughout the filling, then spread the apples into an even layer.
  2 can (21 oz / 595 g each) apple pie filling , 2 tbsps (25 g) packed light brown sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg
• Sprinkle the dry oatmeal cookie mix evenly over the apple filling, covering the surface without stirring the mix into the apples. Use the cookie mix directly from the package without preparing it according to the package directions.
  1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix
• Arrange the cold butter slices evenly over the oatmeal cookie mix, covering as much of the dry surface as possible. Even butter distribution helps the cookie mix bake into a golden crust without leaving dry, powdery areas.
  ¾ cup (170 g) cold butter
• Bake for 45–50 minutes, or until the oatmeal cookie topping is golden brown with visible cracks and the apple filling is bubbling around the sides of the baking dish. The topping should resemble a baked oatmeal cookie crust rather than the loose streusel of a traditional apple crisp.
• Remove from the oven and allow to cool for 10–15 minutes before serving. Sprinkle the chopped pecans over the warm dessert and drizzle with caramel sauce. Serve warm, with vanilla ice cream if desired.
  1 cup (115 g) chopped pecans, ½ cup (120 ml) caramel sauce, vanilla ice cream

Notes

• Use the oatmeal cookie mix dry, without preparing it according to the package directions. Arrange the butter slices evenly over the topping to avoid dry, powdery areas.
• The topping should be golden and cracked, with apple filling bubbling along the sides of the baking dish.
• Refrigerate leftovers for up to 4 days. Reheat before serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 180g | Calories: 507kcal | Carbohydrates: 70g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 163mg | Fiber: 3g | Sugar: 44g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

Have you made this Oatmeal Cookie Apple Crisp Dump Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Oatmeal Cookie Apple Crisp Dump Cake appeared first on Noble Pig.

Pumpkin Brown Sugar Crunch Ice Cream with Buttermilk and Pecan Streusel

I didn’t want pumpkin ice cream that tasted like frozen pumpkin pie filling, which is why I use buttermilk with the milk and cream. It adds acidity to the custard, which is what keeps the dark brown sugar from tasting so sweet. Without the acidity, the sweetness overwhelms the pumpkin and spices, and it’s not the same contrast with the molasses flavor of the dark brown sugar. It’s more of a food science decision, than a “this just tastes better” option.

The brown sugar pecan streusel was always going into the ice cream, not something I planned to sprinkle over the top. I bake it separately, break it apart, and add it during churning so the pecans and buttery streusel are mixed in. Some of the crunch softens as the ice cream sits in the freezer, and I really do like it that way.

Making custard-based ice cream does take more effort than stirring together a few ingredients and putting them in the freezer. It’s cooking the custard, chilling it, churning the ice cream, and waiting for it to firm up. But I don’t mind spending that time on ice cream when there’s homemade pecan streusel involved. I’d happily serve this on Thanksgiving right next to the pumpkin pie, but it’s also pretty devastating on a sugar or waffle cone. Fair warning.

The Decisions Behind This Recipe

• Pumpkin, cream, and dark brown sugar get pretty rich together, so I put buttermilk in the custard. I don’t want sour ice cream, just enough tang that it’s not cloying. What’s important when you’re eating it is that you can taste the pumpkin, the spices, and the brown sugar without the sweetness being the focus. I think I got there.
• I wasn’t interested in using light brown sugar when dark brown sugar has way more molasses flavor. It’s good with the pumpkin and the streusel.
• As much as I love cooking from scratch, I’m not roasting a pumpkin to make ice cream. Canned pumpkin purée is consistent, tastes good, and saves time. Use pure pumpkin purée, not pumpkin pie filling with sugar and spices already added.
• Five egg yolks aren’t unusual in a custard-based ice cream and pumpkin purée changes the situation somewhat. There’s extra water and starch in the mix. A good custard is how I still get creamy, scoopable ice cream, not something that feels like it belongs in a square baking dish.
• The pecan streusel is for the inside of the ice cream. You could sprinkle extra on top, but it was made to be inside. Baking it first gives the butter, brown sugar, and pecans time in the oven to develop their flavor, and adding it toward the end of churning keeps the machine from breaking it apart too much. Some of the crunch will soften in the freezer, which doesn’t bother me at all. I still get the pecans and the buttery streusel mixed into the custard. It’s one of the best parts of this ice cream.
• I save the turbinado sugar for serving because I like the coarse sugar crunch when I’m eating the ice cream. And it looks good. There’s already brown sugar in the custard and streusel, and mixing turbinado into either doesn’t give the same result as sprinkling it over a scoop.

Ingredients

• Whole milk, heavy cream, and buttermilk – All three go into the custard, but the buttermilk is what keeps the pumpkin ice cream from tasting like a frozen bowl of heavy cream.
• Pumpkin purée – Straight from the can. Make sure you’re buying pure pumpkin and not pumpkin pie filling.
• Dark brown sugar – I want that stronger molasses flavor in both the ice cream and the streusel. If you’re out, make a batch of my homemade brown sugar.
• Granulated sugar – Homemade ice cream needs enough sugar to stay scoopable in the freezer, so this isn’t the place to start cutting it back because the custard tastes sweet before it’s frozen.
• Pumpkin pie spice – I use the prepared blend instead of measuring out several individual spices.
• Egg yolks – You’ll need five for the custard. Save the whites for my angel food cupcakes instead of letting them sit in the refrigerator.
• All-purpose flour – This goes into the brown sugar pecan streusel, where it helps the butter and brown sugar bake into something that can be broken apart and mixed into the ice cream.
• Butter – I use unsalted butter for the streusel.
• Pecans – Chop them, but leave some larger sized ones. You want the pecans noticeable when eating the ice cream.
• Cinnamon – There’s pumpkin pie spice in the custard, but the streusel also needs it.
• Turbinado sugar – Optional for serving, but I like the coarse sugar crunch over the ice cream. And it looks good.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pumpkin custard base)
  In a medium saucepan, whisk together the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice. Warm the mixture over low heat, stirring now and then, until you see small bubbles around the sides of the pan. Don’t let it boil. I want it hot enough to warm the egg yolks without cooking them the second they hit the pan.
• Step Two (temper the egg yolks and cook the custard)
  Whisk the egg yolks in a separate bowl, then slowly drizzle in about ¼ cup of the warm pumpkin mixture while whisking the whole time. Do that again with another ¼ cup, then pour the warmed yolks back into the saucepan. Keep the heat low and stir constantly, scraping the bottom of the pan as you go. Cook the custard until it coats the back of a spoon and reaches 175–180°F. I use a thermometer because there’s a very clear line between cooked custard and scrambled eggs, and I prefer not to find it by accident.
• Step Three (chill the custard)
  Pour the custard through a fine-mesh strainer into a bowl. I strain it even when everything looks fine because it catches any bits of cooked egg before they get into the ice cream. Set the bowl in an ice bath until it has cooled down, then cover and refrigerate it for at least 8 hours or overnight. Don’t rush this part. Warm custard takes forever in the ice cream maker, and nobody needs that kind of afternoon.
• Step Four (make the brown sugar pecan streusel)
  Preheat the oven to 350°F. Mix the dark brown sugar, flour, and cinnamon, then cut in the cold butter until the mixture is crumbly. Stir in the chopped pecans and press everything into a greased 8 × 8-inch or 9 × 9-inch baking dish. Bake for 12–15 minutes, until it’s golden and smells toasted, then let it cool completely before breaking it apart. Leave some larger pieces in there. The ice cream maker will take care of enough of the rest.
• Step Five (churn the ice cream)
  Pour the cold pumpkin custard into your ice cream maker and churn it according to the manufacturer’s instructions. When it looks like soft serve and is nearly finished, add the cooled pecan streusel. Let the machine run long enough to mix it through. I want buttery pecan streusel in the ice cream, not a bunch of crumbs floating around.
• Step Six (freeze and serve)
  Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze it for at least 6 hours or overnight. It will still be soft when it comes out of the ice cream maker, so it needs that time before it’s ready to scoop. Sprinkle turbinado sugar over the top before serving if you want the extra crunch. I like it with the softer streusel that’s been sitting in the custard.

Recipe Tips

• If you have a metal loaf pan, put it in the freezer before you churn the ice cream. I like transferring the freshly churned ice cream into an already cold container because it helps keep the ice cream from warming up while I’m transferring it. It’s not required, but it’s an easy thing to do while the ice cream maker is running.
• Check the capacity of your ice cream maker before pouring in the custard. The mixture needs room to expand as it churns, and some machines have smaller capacities than others. If your machine can’t accommodate everything, divide the custard into batches and keep the second batch refrigerated until you’re ready for it.

Storage

• Store the ice cream in a freezer-safe container with a tight-fitting lid. Press a piece of parchment directly against the surface before sealing to help limit ice crystals. For the best texture and flavor, I recommend eating it within two weeks. You can also make it a few days ahead of an event without worrying about dessert.
• If the ice cream is too firm to scoop straight from the freezer, leave it at room temperature for 5–10 minutes. Homemade custard ice cream can freeze pretty hard, and a short wait makes scooping much easier.
• If you’re serving this for Thanksgiving, you can scoop individual portions ahead of time and freeze them on a parchment-lined baking sheet until firm. Transfer the scoops to a covered freezer-safe container until you’re ready to serve. It’s a lot easier than standing over a container of ice cream trying to scoop dessert for everyone while the pie is getting cold.

FAQs

• Can I use light brown sugar instead of dark brown sugar?
  You can, but the ice cream won’t have as much molasses flavor. Light brown sugar is good in other pumpkin forward desserts like my pumpkin brown sugar muffins, but for this ice cream, I like dark brown sugar.
• Can I make pumpkin brown sugar crunch ice cream without an ice cream maker?
  This recipe needs an ice cream maker. Churning incorporates air and helps keep large ice crystals from forming as the custard freezes. Without it, you’d end up with something much denser and icier than ice cream should be.
• Can I make the brown sugar pecan streusel ahead of time?
  Yes. You can bake the streusel a day or two ahead, let it cool completely, and store it in an airtight container at room temperature. Keep it separate from the custard until you’re ready to churn the ice cream. There’s no advantage to putting it into the custard early and letting it soften before it even reaches the ice cream maker.

From My Kitchen Notes

Small observations from the margins.

• I don’t need things to stay frozen to keep them from changing.
• I can let something soften without calling it ruined.
• Sweetness is better when it knows when to stop.
• I don’t have to keep things separate for them to be mine.
• I can wait until something cools down before I decide what it needs.
• I know when to save texture for the end.
• I can let something sit with me without expecting it to stay the same.

Pumpkin Has More Dessert Plans

• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• Pumpkin Tiramisu – Pumpkin mascarpone, coffee-soaked ladyfingers, cocoa powder.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.
• Mini Pumpkin Tarts – Pumpkin filling, gingersnap crust, individual tarts.
• Mini Pumpkin Pies – Pumpkin custard, flaky pastry, individual portions.

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Pumpkin Brown Sugar Crunch Ice Cream

Pumpkin Brown Sugar Crunch Ice Cream is a homemade custard-style pumpkin ice cream made with buttermilk, dark brown sugar, and pumpkin pie spice. Baked brown sugar pecan streusel is mixed in during churning, giving the finished ice cream buttery pecan pieces throughout.

Course Dessert

Cuisine American

Keyword brown sugar pumpkin ice cream, buttermilk ice cream, fall ice cream, homemade pumpkin ice cream, pecan streusel ice cream, pumpkin brown sugar crunch ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, pumpkin ice cream with pecans, Thanksgiving ice cream

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chilling + Freezing: 14 hours hours

Total Time 15 hours hours

Servings 10

Calories 373kcal

Author Cathy Pollak

Equipment

• ice cream maker For churning the chilled pumpkin custard and incorporating the pecan streusel.
• large fine mesh sieve For removing any small amounts of cooked egg from the custard.
• loaf pan 9x5 (metal) or freezer-safe container or 9 × 5-inch (23 × 13 cm) for freezing the churned ice cream until firm.
• baking dish 9x9 (23 x 23 cm) or an 8 × 8-inch (20 × 20 cm) or for baking the brown sugar pecan streusel.
• Saucepan (medium). For heating and cooking the custard.
• whisk For mixing the custard and tempering the egg yolks.
• instant-read thermometer For checking the custard temperature before removing it from the heat.
• mixing bowls (large-heatproof) For cooling the strained custard in an ice bath.

Ingredients

Custard:

• 1½ cups (360 ml) whole milk
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) buttermilk
• 1 can (15 oz / 425 g) pumpkin purée
• ½ cup (100 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1½ tsps (3 g) pumpkin pie spice
• 5 large egg yolks lightly beaten

Streusel:

• ⅓ cup (65 g) packed dark brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp (1.5 g) ground cinnamon
• 3 tbsps (42 g) cold unsalted butter cut into pieces
• ½ cup (60 g) chopped pecans

Garnish:

• turbinado sugar for sprinkling

Instructions

• Whisk the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice in a medium saucepan. Heat over low heat, stirring occasionally, until small bubbles appear along the sides of the pan. Do not boil.
  1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
• Whisk the egg yolks in a separate bowl. Slowly whisk in ¼ cup (60 ml) of the warm pumpkin mixture, followed by another ¼ cup (60 ml). Pour the tempered yolks into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan, until the custard coats the back of a spoon and reaches 175–180°F (79–82°C).
  5 large egg yolks
• Strain the custard through a fine-mesh strainer into a heatproof bowl. Cool the bowl in an ice bath, then cover and refrigerate for at least 8 hours or overnight, until thoroughly chilled.
• Preheat the oven to 350°F (175°C). Mix the dark brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until crumbly, then stir in the chopped pecans. Press into a greased 8 × 8-inch (20 × 20 cm) or 9 × 9-inch (23 × 23 cm) baking dish. Bake for 12–15 minutes, until golden. Cool completely and break into pieces, leaving some larger pieces together.
  ⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Add the cooled pecan streusel toward the end of churning, when the ice cream has reached a soft-serve consistency. Churn until the streusel is distributed throughout.
• Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 6 hours or overnight, until firm enough to scoop. Sprinkle with turbinado sugar before serving, if desired.

Notes

• Use pure canned pumpkin purée, not sweetened pumpkin pie filling.
• Chill the custard thoroughly before churning. If your ice cream maker has a freezer bowl, make sure it's fully frozen according to the manufacturer's directions.
• Check your ice cream maker's capacity before churning. Work in batches if necessary.
• Store covered in the freezer for best quality within two weeks. Let stand at room temperature for 5–10 minutes if too firm to scoop.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 128g | Calories: 373kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 146mg | Sodium: 50mg | Potassium: 242mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7436IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

• Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
• I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
• The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
• I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
• The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
• These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

• All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
• Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
• Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
• Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
• Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
• Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
• Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
• Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
• Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
• Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
• Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
• Step Two (cream the butter, sugar, and lemon zest)
  Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
• Step Three (finish the dough)
  Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
• Step Four (chill and scoop)
  Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
• Step Five (bake the cookies)
  Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
• Step Six (glaze the cookies)
  Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

• The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
• Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
• Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

• Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
• For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
• You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
• The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

• Do I need to drain ricotta for lemon ricotta cookies?
  No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
• Can I use homemade ricotta?
  Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
• Can I use part-skim ricotta?
  I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
• Why is my lemon ricotta cookie dough so sticky?
  Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
• How do I know when lemon ricotta cookies are done?
  Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
• Do lemon ricotta cookies need to be refrigerated?
  Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
• Can I make lemon ricotta cookie dough ahead of time?
  Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
• Can I freeze lemon ricotta cookies?
  Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

• I don’t wait for color when I already know what I’m looking at.
• Separation doesn’t always need to be fixed.
• I don’t add more because I’m impatient to handle it.
• I use more zest when I want the point to be clear.
• I’ve never had an interest in anything that only tastes good on the surface.
• Lack of color doesn’t mean lack of substance.
• I like knowing what’s below before I decide how much to put on top.
• I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

• Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 36 cookies

Calories 133kcal

Author Cathy Pollak

Equipment

• hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
• mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
• baking sheet For baking the cookies in batches.
• parchment paper Keeps the cookies from sticking and makes cleanup easier.
• cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
• cooling rack Allows the cookies to cool completely before glazing.
• microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

• 3 cups (360 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1 tsp (5 g) table salt
• ½ cup (113 g) unsalted butter softened
• 1½ cups (300 g) granulated sugar
• 2 tbsps (12 g) finely grated lemon zest
• 2 large eggs room temperature
• 1 (15 oz /425 g) container whole milk ricotta cheese
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Lemon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 3 tbsps (45 ml) fresh lemon juice

Instructions

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
• In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
  ½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
• Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
  2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
• Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
  1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
• If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
• Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
• The dough will be very soft and sticky before chilling. Don't add additional flour.
• The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
• Add sprinkles immediately after glazing, while the glaze is still wet.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
• Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 39g | Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg

Have you made these Lemon Ricotta Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip

Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.

These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.

And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.

The Decisions Behind This Recipe

• Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
• I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
• The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
• I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
• The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.

Ingredients

• All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
• Baking powder and baking soda – Both help the fritters puff while they fry.
• Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
• Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
• Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
• Large egg – One is enough to help bind the batter without adding more liquid than I need.
• Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
• Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
• Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
• Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
• Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
• Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
• Maple caramel dip – Optional for serving, although you know how I feel about it.

How to Make Applesauce Fritters

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon.
• Step Two (mix the wet ingredients)
  In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it.
• Step Three (heat the oil)
  Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing.
• Step Four (make a test fritter)
  Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce.
• Step Five (fry the fritters)
  Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans.
• Step Six (finish and serve)
  Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.

Recipe Tips

• Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
• Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
• Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
• If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
• Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.

Storage and Reheating

• Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
• If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.

FAQs

• Can I use sweetened applesauce?
  You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low.
• Can I add chopped apple?
  Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you.
• Why are my fritters greasy?
  The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest.
• Can I make the batter ahead of time?
  I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around.
• Do I have to roll them in cinnamon sugar?
  No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both.
• What can I serve with applesauce fritters?
  Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools.
• Can I reuse the frying oil?
  Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.

From My Kitchen Notes

Small observations from the margins.

• I can learn a lot from one small test before I hand over the whole idea.
• Lots of things can look finished before they are.
• I don’t make something bigger because I can.
• If it spreads too easily, I know what to do.
• Some additions look good on paper and make a complete mess once they’re hot.
• I like knowing the middle is right before I start celebrating the outside.
• I don’t need it to last forever. But it needs to be good while it’s here.
• I have more respect for something that knows when it’s done instead of trying to be perfect.

A Reason to Keep the Cinnamon Sugar Out

• Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
• Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
• Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
• Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
• Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.

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Applesauce Fritters

These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.

Course Brunch, Dessert

Cuisine American

Keyword apple fritters, applesauce fritters, cinnamon sugar fritters, fried apple fritters

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 to 24 fritters

Calories 66kcal

Author Cathy Pollak

Equipment

• Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
• thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
• small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
• slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
• wire rack with rimmed baking sheet Useful for holding the fritters after frying.
• paper towels For draining excess oil.

Ingredients

Applesauce Fritters:

• 1½ cups (180 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ¼ tsp (1 g) baking soda
• ½ tsp (3 g) table salt
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• 2 tbsps (25 g) granulated sugar
• 1 large egg
• 1 cup (245 g) unsweetened applesauce
• ¼ cup (60 ml) milk
• 2 tsps (10 ml) vanilla extract
• 1 tbsp (14 g) unsalted butter melted
• canola oil or peanut oil for frying

Optional Cinnamon Sugar:

• 1 cup (200 g) granulated sugar
• 2 tsps (5 g) ground cinnamon

For Serving:

• Maple Caramel Dip optional

Instructions

• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.
  1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
• In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.
  1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).
  canola oil
• Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
• Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
• Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.
  1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
• Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.
  Maple Caramel Dip

Notes

• Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour  if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
• Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
• Fry in small batches, allowing the oil to return to temperature between batches.
• The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 28g | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Applesauce Fritters appeared first on Noble Pig.

Easy Maple Caramel Dip for Apples and Ice Cream

There are so many apples around right now, and I know some of you would rather slice one than bake something with it. I don’t mind that either, especially if there’s caramel to dip it in. Granny Smith apples are my first choice because I need to use up what’s coming off my trees. It’s no secret I like the tartness with all the sweetness, and this is also really good with Honeycrisp. This maple caramel dip makes it easy to eat more than one apple before I’ve noticed.

I know making caramel makes a bunch of you nervous, because you tell me. If you’ve burned a batch of sugar once, you don’t need me reminding you how easy it is while you remember scraping out the saucepan. I’m going to give you a break after all that Chinese toffee apples business. This maple caramel dip skips the parts that seem to scare everyone. You won’t be waiting for sugar to turn the right color, and there’s no candy thermometer necessary this time. This only takes about ten minutes, which I think is reasonable for something I’m eating with sliced fruit.

The maple syrup doesn’t fade into the background, and I wanted it that way. I’ve been using it for apples, but warm over vanilla ice cream is also e-x-c-e-l-l-e-n-t, so don’t limit yourself on my account. Tomorrow I’m going to show you the applesauce fritters I made specifically to go with this dip. Consider that another use for it.

The Decisions Behind This Recipe

• There’s more maple syrup than brown sugar in this dip because I wanted the maple flavor to be the first thing you taste. Adding a small amount of maple syrup or maple extract to regular caramel wasn’t going to do it for me. With a half a cup of pure maple syrup, you know it’s here.
• The brown sugar is still important. Maple syrup on its own wasn’t exactly what I wanted either. The brown sugar adds molasses flavor and makes the dip taste more like caramel without completely taking over the maple. Both needed to be in here.
• And since no one wants to caramelize granulated sugar for a quick fruit dip, this one isn’t going to have you judging an amber color or dusting off the candy thermometer before you can dip an apple.
• The maple syrup, brown sugar and butter get a short boil together before the cream goes in. Some of the water cooks off during those 2–3 minutes, so the mixture becomes more concentrated. It doesn’t need a long boil, but it does need some cooking time.
• I add the cream after I take the saucepan off the heat. It’s fine if the mixture is still bubbling when the cream is added, but I like whisking it in without the burner continuing to heat the pan. There’s no reason to make this part more exciting than it needs to be.
• It all came down to wanting a dip that stayed on an apple slice when I lifted it out, but I also wanted to spoon it over ice cream without having to persuade it off the spoon. And my applesauce fritters needed a dip. Making a separate batch for each of those seemed unnecessary, so getting it to do all three was the goal.

Ingredients

• Pure maple syrup – Check that the bottle says pure maple syrup. Pancake syrup isn’t the same thing, and I want real maple flavor in this dip.
• Brown sugar – Pack it into the measuring cup. It adds sweetness and molasses flavor alongside the maple syrup. If you’re out, make a batch of my homemade brown sugar.
• Unsalted butter – You’ll add the salt separately, so unsalted is what I use. It adds richness as it melts into the maple syrup and brown sugar.
• Heavy cream – This gives the dip its creamy texture. You only need ¼ cup, which leaves enough for whatever else you’ve convinced yourself needs cream.
• Salt – Just a pinch. There’s a lot of sweetness in this saucepan, and salt helps without making it a salted caramel dip.
• Vanilla extract – Vanilla belongs with maple and brown sugar, but half a teaspoon is enough. I don’t want it competing with the maple.

How to Make Maple Caramel Dip

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (melt the butter and dissolve the sugar)
  Put the maple syrup, brown sugar and butter in a small saucepan over medium heat. Stir frequently until the butter has melted and the brown sugar has dissolved. Break up any brown sugar lumps while you’re stirring. I want them gone before the mixture boils, not turning up on an apple later.
• Step Two (give it a short boil)
  Bring the mixture to a gentle boil, then cook for 2–3 minutes, stirring occasionally. Start timing once it’s boiling. It will reduce a little, but you’re not waiting for an amber color or anything dramatic to happen. Those 2–3 minutes of bubbling are all that’s necessary.
• Step Three (add the cream)
  Take the saucepan off the heat and slowly whisk in the heavy cream. It may bubble when the cream goes in, so keep whisking until it calms down. Add the salt and vanilla and stir until smooth. The burner has done its part. It can finish without continued involvement.
• Step Four (let it cool)
  Let the maple caramel cool for several minutes. It looks thinner while it’s hot, so don’t decide you’ve made maple soup and immediately put it back on the stove. Give it some time to thicken. Keep it warmer for pouring over vanilla ice cream, or give it more time to cool if you want it to stay on your apple slices.
• Step Five (adjust if needed)
  If it’s thicker than you want, warm it gently over low heat, stirring as you go. If warming alone doesn’t loosen it enough, whisk in a small splash of warm cream. Add a little at a time so you don’t spend the evening going back and forth between too thick and too thin. You’re supposed to be eating apples by now.

Recipe Tips

• Keep the boil gentle, with steady bubbles across the surface instead of the whole saucepan trying to empty itself. Turn the heat down if it gets too enthusiastic.
• Have the cream measured and sitting beside the stove before you start. This is quick enough that you don’t want to be looking for the measuring cup while everything is boiling.
• Use a saucepan with some room left above the mixture. The cream will make everything bubble when it goes in, and you don’t want caramel heading for the rim.
• If you’ve rinsed your apple slices or kept them in water to prevent browning, pat them dry before dipping. Water on the apple gives the caramel a convenient exit strategy.

Storage and Reheating

• Refrigerate the maple caramel in an airtight container for up to one week. It will get much thicker in the refrigerator, which is expected. You haven’t ruined it overnight.
• Warm the amount you need in a small saucepan over low heat, stirring frequently. Stop once it’s back to the consistency you want. There’s no reason to boil it again every time someone wants an apple.

FAQs

• Is maple caramel dip the same as regular caramel?
  The method is different. Traditional caramel starts by cooking sugar until it caramelizes. Here, maple syrup and brown sugar cook briefly with butter before the cream goes in. You get the maple-caramel flavor without the sugar-caramelizing step.
• Can I use pancake syrup instead of pure maple syrup?
  No. Use pure maple syrup for this one. Pancake syrup varies by brand and may contain little or no maple syrup. Since maple is the main flavor, this isn’t where I’d use it.
• Can I substitute evaporated milk for heavy cream?
  Yes, evaporated milk can replace the heavy cream, although the dip won’t be as rich. Make sure the can says evaporated milk, not sweetened condensed milk.
• Why is my maple caramel dip thin?
  If it’s still too thin after it has cooled, return it to the saucepan and simmer briefly. Let it cool again before deciding whether it needs more cooking time.
• Why is my maple caramel dip too thick?
  It may be cold, or it may have boiled longer than needed. Warm it gently first. If it’s still too thick, whisk in a small splash of warm cream. Go slowly with the cream so you don’t fix one problem by creating the opposite one.
• Does maple caramel dip need to be refrigerated?
  Yes. It has heavy cream and butter, so keep it refrigerated between servings and use a clean spoon to take out what you need. An apple-dipping session doesn’t mean the jar should stay on the counter afterward.
• What apples are best with maple caramel dip?
  Granny Smith is my first choice because I like a tart apple with sweet dip. Honeycrisp is another good choice, but other crisp apples are fine too. Use one you like eating raw, since we’re not doing anything to improve the apple before dipping it.
• What else can I serve with it?
  Vanilla ice cream and my applesauce fritters are both good with it. A spoon is also an option, although I’m supposed to be giving you serving suggestions.
• Can I make maple caramel dip ahead of time?
  Yes. Make it ahead, refrigerate it and gently warm what you need before serving. That’s useful with the fritters because you can have the dip finished before you start frying.

From My Kitchen Notes

Small observations from the margins.

• I’ve had things look promising while they were hot and become completely unreasonable afterward.
• Being able to soften something again doesn’t mean I want to spend my life reheating it.
• I can tell when something is pretending to be what the label says.
• Sometimes I’m not really asking for anything. It’s an apple. Stay on it.
• I’ve gone back for more before I finished what was already in my hand.
• Some things get another chance because I know how to make them useful again.
• It doesn’t have to be difficult before I believe they’re good.
• Something can be very sweet and still make an enormous mess.
• I’ve watched something slide right off and realized I hadn’t given it enough to hold on to.
• At some point I have to eat instead of standing there waiting for the last drop.

The Apples Aren’t Going Anywhere

• Baked Apples with Maple-Walnut Sauce – Baked apples, maple syrup, walnuts, cinnamon.
• Puff Pastry Apple Tart – Thin apples, flaky pastry, brown sugar butter.
• Apple Snickerdoodles – Honeycrisp apples, cinnamon sugar, chewy cookies.
• Caramel Apple Bread Pudding – Brioche, tart apples, brown sugar caramel.
• Upside-Down Apple Pie – Caramelized apples, pastry crust, upside-down finish.

This post may contain affiliate links. Please read my disclosure policy.

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Maple Caramel Dip

This Maple Caramel Dip uses pure maple syrup, brown sugar, butter and cream for a smooth, pourable sauce that’s ready in about 10 minutes. Serve it warm with sliced apples or spoon it over vanilla ice cream.

Course Dessert

Cuisine American

Keyword caramel dip for apples, maple apple dip, maple caramel dip, maple caramel sauce

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 16 tablespoons

Calories 63kcal

Author Cathy Pollak

Equipment

• Saucepan (small). A small saucepan keeps the maple mixture at enough depth for even cooking.
• whisk For incorporating the heavy cream and finishing the caramel until smooth.
• measuring cups and spoons For measuring the maple syrup, brown sugar, butter, cream, salt and vanilla.

Ingredients

• ½ cup (240 ml) pure maple syrup
• ¼ cup (55 g) packed light brown sugar
• 2 tbsps (28 g) unsalted butter
• ¼ cup (60 ml) heavy cream
• pinch of salt
• ½ tsp (2.5 ml) vanilla extract

Instructions

• Combine the maple syrup, brown sugar, and butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the brown sugar has dissolved.
  ½ cup (240 ml) pure maple syrup, ¼ cup (55 g) packed light brown sugar, 2 tbsps (28 g) unsalted butter
• Bring the mixture to a gentle boil. Cook for 2–3 minutes, stirring occasionally, until the mixture is smooth and slightly reduced.
• Remove the saucepan from the heat. Slowly whisk in the heavy cream, followed by the salt and vanilla extract, until the maple caramel is smooth.
  ¼ cup (60 ml) heavy cream, pinch of salt, ½ tsp (2.5 ml) vanilla extract
• Let the maple caramel cool for several minutes before serving. The sauce will thicken as it cools. Serve warm as a dip for sliced apples or drizzle over ice cream.
• If the maple caramel becomes thicker than desired, reheat it gently over low heat, stirring until it loosens. If needed, whisk in a small amount of warm heavy cream until the desired consistency is reached.

Notes

• The maple caramel will be thinner while hot and will continue to thicken as it cools.
• Allow it to cool for several minutes before deciding whether the consistency needs adjusting.
• For a thinner, more pourable sauce, serve it warm. For dipping apple slices, allow it to cool longer so it has more body and coats the apples better.
• Store cooled maple caramel in an airtight container in the refrigerator for up to 1 week. Reheat gently over low heat, stirring frequently, until pourable.
• Evaporated milk can be substituted for the heavy cream, although the finished maple caramel will be less rich.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 15ml | Calories: 63kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 28mg | Sugar: 9g | Vitamin A: 100IU | Calcium: 16mg | Iron: 0.04mg

Have you made this Maple Caramel Dip? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Maple Caramel Dip appeared first on Noble Pig.

Apple Tart with Puff Pastry, Brown Sugar Butter and Cinnamon

I wanted to make an apple tart without dumping a bunch of sugar into it. I was going to eat it with vanilla ice cream, because that’s a given, so I wanted to see how much of the sweetness could come from choosing the right apples. Something like this always feels reasonable to me until I’m eight tarts in, knowing I had taken things too far. Again.

I tried different combinations of Granny Smith, Dazzle, Honeycrisp, Cosmic Crisp and Fuji. I kept changing the apples, trying another piece, and figuring out which combo tasted good with hardly any sugar added. I wanted tartness in there, especially with the ice cream, but I didn’t want a bite that made me wish I’d added more brown sugar before it went into the oven.

Granny Smith and Dazzle ended up being the best combination. There are only two tablespoons of brown sugar on the whole tart, and with the vanilla ice cream melting over a warm piece, I really don’t miss the rest. If you want the puff pastry border to have a sweet crunch, sprinkle some coarse sugar around the edge. It’s completely optional. After all the testing, I do feel like I’ve earned someone else making me dessert. That likely won’t happen, though.

The Decisions Behind This Recipe

• After all the changing of the apples, Granny Smith and Dazzle were the combination I liked best for this puff pastry tart. Granny Smith remains the formidable tartness queen, while Dazzle gave me the sweetness I was looking for. Together they let me use only two tablespoons of brown sugar in the butter glaze. Alternating the slices gave me some of each apple across the tart.
• I kept the peels on. They soften when the apples are sliced this thin, and the strips of green and red make the rows much more handsome once they’re arranged.
• At about ⅛ inch thick, the apples can go onto the pastry raw and become tender while they bake. Slice thickness is important because if the apples are much thicker, the puff pastry can be finished before the apples are soft enough.
• The sliced apples get tossed with cinnamon, salt and lemon juice before they’re arranged. Then the melted butter and brown sugar go over the top. With only two tablespoons of brown sugar, mixing it with the butter separately means I can spread it across the apples instead of leaving half of it in the bowl.
• A shallow score around the outside makes the pastry border, while a few fork holes keep the center flatter under the fruit. Leave the border alone so it can puff up. It’s an easy way to get two different results from the same sheet of puff pastry.
• I arranged the apples in three slightly overlapping rows and stopped there. It was tempting to keep adding slices because they look good going on, but when I tried that, the extra apples added more weight and juice. I only needed to do that once. Three rows add enough apple without losing the puff pastry on the bottom.

Ingredients

• Puff pastry – One frozen sheet, thawed but still cold. Roll it out to about 10 x 12 inches so there’s enough room for three rows of apples without crowding them.
• Granny Smith apple – The queen of the tarts. It stays firm during baking, and the green peel looks good next to the red Dazzle.
• Dazzle apple – Sweeter than Granny Smith, crisp, and red-skinned. If you can’t find Dazzle, try Honeycrisp or Cosmic Crisp. I’d still keep Granny Smith for the tart half of the pair.
• Ground cinnamon – I didn’t want to make the fruit taste like it had been dipped in apple pie spice, so ½ teaspoon was enough for me.
• Salt – A small amount tossed with the apples. It keeps the cinnamon and brown sugar sharp in flavor.
• Fresh lemon juice – Tossed with the sliced apples before they go onto the pastry. It adds acidity and slows down browning while you arrange the rows.
• Unsalted butter – Melt it and stir it with the brown sugar so you can brush the mixture over the apples once they’re on the pastry.
• Light brown sugar – Two tablespoons for the whole tart. That’s all it needed once I found apples with enough sweetness of their own. You guys are always asking me for dessert possibilities with less sugar, so this one’s for you. If you’re out, make a batch of my homemade brown sugar instead of running to the store.
• Egg and water – Whisk them together and brush the exposed pastry border. That’s how you get the glossy, golden finish.
• Coarse sugar – Totally optional, and only for the pastry border if you want sparkle and crunch there.
• Vanilla ice cream, for serving – It isn’t baked into the tart, but please put a scoop on a warm piece. It also lets everyone decide how sweet they want dessert to be without adding more sugar to the tart itself.

How to Make Puff Pastry Apple Tart

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the pastry ready)
  Heat the oven to 400°F and line a large baking sheet with parchment paper. Unfold the cold puff pastry right on the sheet and roll it to about 10 x 12 inches, smoothing the fold lines as you go. Lightly score a ¾-inch border around the outside without cutting through the pastry, then prick the center several times with a fork. Leave the border untouched with the fork so it can puff up around the apples.
• Step Two (slice and season the apples)
  Core the Granny Smith and Dazzle apples and slice them about ⅛ inch thick. Leave the peels on so the green and red edges show when the tart comes out of the oven. Put the slices in a bowl with the cinnamon, salt and lemon juice and toss them carefully so they’re coated without damaging the thin slices.
• Step Three (arrange the apples)
  Lay the apples inside the scored border in slightly overlapping rows, alternating Granny Smith and Dazzle as you go. Three rows give you enough apple across the tart without weighing down the pastry. Keep them in a single layer with some overlap instead of stacking slices wherever you find an opening.
• Step Four (add the brown sugar butter)
  Stir the melted butter and brown sugar together, then brush or spoon the mixture over the arranged apples. Try to get some across all the rows, right out to the ends. There isn’t a lot of it, which is the idea, but I do want it on the tart instead of left in the bowl.
• Step Five (finish the border)
  Whisk the egg and water together and brush the exposed pastry border, leaving the apples alone. Sprinkle coarse sugar over the border if you’re using it.
• Step Six (bake the tart)
  Bake for 22–26 minutes, until the border is puffed and deeply golden and the apples are tender and lightly caramelized. If the timer goes off and the pastry still looks pale, leave it in. Let the tart cool on the baking sheet for 5–10 minutes before slicing. In the meantime, get the vanilla ice cream out.

Recipe Tips

• You’ll want to keep the puff pastry cold while you work. If it gets soft and floppy while you’re arranging the apples, put the whole baking sheet in the refrigerator for a few minutes before baking. You want it cold when it goes into the hot oven.
• Don’t cut all the way through when you score the border. You’re making a shallow line, not cutting four strips off the sheet. Keep the fork holes inside that line too.
• Assemble the tart on the parchment-lined baking sheet you’ll bake it on. Moving a sheet of pastry covered in neat rows of apples to another pan sounds like a good way to invent new profanity.
• Serve it warm or at room temperature, but if it’s warm, get the vanilla ice cream on there while it can still melt over the apples. That’s part of the pleasure of making the tart in the first place.

Storage

• Let the tart cool completely before you cover it. Trapping steam against puff pastry will soften it. Refrigerate leftovers in an airtight container for up to 3 days.
• It’s good at room temperature, or you can warm a piece in a 350°F oven or air fryer until the pastry crisps up again. The microwave will heat it, but it’ll leave the pastry soft. Add the ice cream after reheating, obviously.

FAQs

• What apples are best for a puff pastry apple tart?
  I use Granny Smith and Dazzle together because I like having a tart apple and a sweeter one in each piece. If you can’t find Dazzle, use a crisp red apple such as Honeycrisp or Cosmic Crisp. I’d still keep the Granny Smith.
• Do I need to cook the apples first?
  No. Slice them about ⅛ inch thick and they’ll become tender while the pastry bakes. Cooking them first would give you another pan to wash and more apple juice to manage on top of the pastry.
• Can I make the tart ahead of time?
  I wouldn’t leave the sliced apples sitting on raw puff pastry for hours. You can keep the pastry thawed in the refrigerator and have the other ingredients ready, then slice the apples and assemble the tart shortly before baking. If you need the whole thing done ahead, bake it, refrigerate it once cool and reheat it before serving.
• How do I keep the puff pastry from getting soggy?
  Don’t let the assembled tart sit around before baking. The apples begin releasing juice once they’re sliced and seasoned, and I’d rather have that happen in the oven than on raw pastry. Bake the tart as soon as you finish assembling it.

From My Kitchen Notes

Small observations from the margins.

• Edges can put on a show while the middle stays pale.
• I can usually tell the difference between something that needs more time and something that gets worse the longer I wait.
• If I have to add all the sweetness afterward, I probably chose badly at the start.
• An attractive arrangement can survive right up until the first piece is taken out.
• I’ve made the same thing seven more times after I knew what needed to change. Knowing better and doing better are separate skills.
• I used to think two things belonged together only if neither one had to change. That would make for a very strange kitchen.
• There’s no prize for getting something to the table if I don’t want a second piece.
• Some combinations ask one half to make up for everything the other half lacks. I can taste that eventually.
• I can leave room for something else without making myself less of the meal.
• I have more patience for a difficult process than for a result I have to talk myself into loving.

When There’s More Puff Pastry In the Freezer

• Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, flaky pastry.
• Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, cheddar, flaky pastry.
• Blackberry Puff Pastry Galette – Blackberries, buttery pastry, golden crust.
• Carrot Tart with Pistachio Pesto and Ricotta – Rainbow carrots, ricotta, pistachio pesto.
• Individual Puff Pastry Apple Tarts with Almond and Cinnamon – Apples, almond paste, cinnamon, puff pastry.

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Puff Pastry Apple Tart

This Puff Pastry Apple Tart has thinly sliced Granny Smith and Dazzle apples arranged over flaky puff pastry, then brushed with brown sugar butter and baked until the apples are tender and the pastry is deeply golden.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple puff pastry tart, apple tart with puff pastry, easy apple tart, fresh apple tart, Granny Smoith apple tart, puff pastry apple tart, puff pastry dessert

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 9

Calories 244kcal

Author Cathy Pollak

Equipment

• large baking sheet Enough room for the puff pastry to be rolled into a 10 x 12-inch (25 x 30-cm) rectangle and expand during baking.
• parchment paper Prevents sticking and makes it easier to remove individual slices from the baking sheet.
• rolling pin Smooths the fold lines and rolls the puff pastry to the proper dimensions.
• Knife Scores the pastry border without cutting all the way through and slices the apples thinly.
• Cutting board A stable surface for coring and slicing the apples.
• apple corer Removes the middle core of the apple.
• mixing bowls (medium and small) Holds the sliced apples while they are coated with cinnamon, salt and lemon juice and used for mixing the melted butter and brown sugar.
• pastry brush Makes it easier to distribute the brown sugar butter over the apples and egg wash over the pastry border.
• fork Docks the center of the puff pastry so it doesn't rise as much beneath the apples.

Ingredients

• 1 sheet (245 g) frozen puff pastry thawed but still cold
• 1 medium Granny Smith apple
• 1 medium Dazzle apple (easy to find)
• ½ tsp (1.3 g) ground cinnamon
• ⅛ tsp (0.8 g) table salt
• 1 tsp (5 ml) fresh lemon juice
• 2 tbsps (28 g) unsalted butter melted
• 2 tbsps (25 g) packed light brown sugar
• 1 large egg
• 1 tsp (5 mL) water
• 1 tbsp (12 g) coarse sugar (optional)
• vanilla ice cream for serving (optional)

Instructions

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Unfold the cold puff pastry onto the prepared baking sheet. Gently roll into an approximately 10 x 12-inch (25 x 30-cm) rectangle, smoothing the fold lines as you roll.
  1 sheet (245 g) frozen puff pastry
• Using a sharp knife, lightly score a ¾-inch (2-cm) border around the pastry without cutting all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched so it can rise during baking.
• Core the apples and slice them evenly, about ⅛-inch (3-mm) thick. Leave the peels on to add color to the finished tart.
  1 medium Granny Smith apple, 1 medium Dazzle apple
• Place the sliced apples in a medium bowl. Add the cinnamon, salt and lemon juice and toss carefully until evenly coated.
  ½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.8 g) table salt, 1 tsp (5 ml) fresh lemon juice
• Arrange the apple slices in slightly overlapping rows inside the scored border, alternating the Granny Smith and Dazzle slices. Keep the apples in a single layer with some overlap so they become tender during the short baking time and the pastry underneath can bake properly.
• Stir together the melted butter and brown sugar in a small bowl until evenly mixed. Brush or spoon the brown sugar butter mixture over the apples.
  2 tbsps (28 g) unsalted butter, 2 tbsps (25 g) packed light brown sugar
• Whisk together the egg and water. Brush the egg wash over the exposed puff pastry border, then sprinkle with coarse sugar. The coarse sugar is completely optional, but is used to sweeten the pastry if you want to.
  1 large egg, 1 tsp (5 mL) water, 1 tbsp (12 g) coarse sugar
• Bake for 22–26 minutes, until the pastry border is puffed and golden and the apples are tender and lightly caramelized. Use the color of the pastry as a doneness cue rather than removing the tart while the pastry is still pale.
• Cool on the baking sheet for 5–10 minutes before slicing and serving. Serve with vanilla ice cream if you want.
  vanilla ice cream

Notes

• Keep the puff pastry cold for the best rise.
• Slice the apples about ⅛-inch thick so they become tender during baking.
• Dazzle apples can be replaced with Honeycrisp, Pink Lady or another crisp red-skinned apple. But Dazzle gives the sweetest flavor.
• Store leftovers refrigerated in an airtight container for up to 3 days. Reheat at 350°F in the oven or air fryer for the best pastry texture.
• Optional coarse sugar is excluded from the nutritional calculation.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

 

Nutrition

Serving: 61g | Calories: 244kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 92mg | Fiber: 2g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Have you made this Puff Pastry Apple Tart? I’d love to hear how it turned out – leave a comment below and let me know.

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