Pear and Gorgonzola Salad with Shallot Vinaigrette

I have a Red Anjou pear tree on my property that was here before I was. It grows right at the edge of my little forest, and I have no idea how old it is, but it seems to have no interest in slowing down. Every year it gives me a decent number of pears, and I’ve responded by getting pretty good at finding things to do with them.

Most European pears, like Anjou, need to come off the tree before they’re ripe. I wait until they come away easily with the stem still attached, while they’re hard and firm, then let them finish ripening on the counter. Once they’re ready, I make this pear and Gorgonzola salad with crispy prosciutto. I’ve never understood why pears get treated like they’re only meant for dessert when they’re so good with salty cheese, meat, and anything vinegary. They’re also great caramelized in my vanilla cider pork, but that’s a whole dinner vibe.

This is a great salad to have with a big dinner. It’s good for holidays too because it looks great on the table, and it’s easy to double or triple the recipe. It takes about 25 minutes to make, and the only cooking is crisping the prosciutto in the oven. There’s enough stuff in it that nobody has to dig around the lettuce looking for something worth eating. It’s all there.

The Decisions Behind This Recipe

• Soft prosciutto wasn’t helping this salad in any way, so I started baking it instead. Once it gets crisp in the oven, it turns salty and brittle and adds something completely different from the pears and Gorgonzola. I break it into big pieces because it’s nice to get a good-sized prosciutto bite instead of prosciutto dust. I add it at the end, right before serving, because I want it to stay crisp.
• Red Anjou pears are sweet and stay firm enough for a salad. Their red skins make the salad look prettier without having to do anything extra. I leave the skins on and cut them into thin slices. You can use another firm, ripe pear, but Red Anjou is what I like in this salad.
• I used creamy Gorgonzola Dolce, but I’m not going to send you on a cheese scavenger hunt. Grocery-store Gorgonzola is fine. The salty, creamy cheese is so good with pears, and it has enough bite to hold its own with the prosciutto. If you happen to have a really good blue cheese, by all means use it.
• Toasting the pecans instead of candying them is enough because this salad already has pears, pomegranate, and honey in the dressing. It doesn’t need another sugary thing. Toasted pecans have more flavor than raw ones, and they add crunch without competing with the crispy prosciutto.
• Fresh pomegranate arils add tart juicy bites that keep the sweeter parts of the salad from getting too comfortable. I like the color with the red pears too, especially when this is sitting on a holiday table. I tried dried cranberries, but they made the salad sweeter than I wanted.
• The shallot vinaigrette has apple cider vinegar, Dijon, honey, and a good amount of minced shallot because the salad needs a dressing with some sharpness to it. I tried a balsamic glaze and a fruit dressing, but neither worked for me. The honey is here to keep the vinegar from being bossy.

Ingredients

• Prosciutto – Use thinly sliced packaged prosciutto. It bakes into salty, crisp pieces in just a few minutes. If you’re buying it from the deli counter, ask them to slice it very thin.
• Spring salad mix – This is my easy base for the salad. It’s tender, peppery in places, and doesn’t overpower the pears or Gorgonzola.
• Red Anjou pears – Look for pears that are ripe but still firm. Leave the skins on and cut them into thin slices. Green Anjou or Bosc pears work too if that’s what you find.
• Gorgonzola cheese – I used creamy Gorgonzola Dolce, but regular grocery-store Gorgonzola is completely fine. Crumble it over the salad so you get some on your fork every time.
• Pecans – Toast them and chop them roughly. They add nutty flavor and crunch without needing any sugar.
• Pomegranate arils – Fresh pomegranate arils add bursts of tart juice to the salad. You can remove them from a whole pomegranate yourself or buy them already packaged.
• Shallot – Mince it finely so you don’t end up biting into a big piece of raw shallot.
• Apple cider vinegar, Dijon mustard, and honey – The vinegar gives the dressing its tang, Dijon gives it a savory bite, and honey keeps it balanced.
• Extra virgin olive oil, kosher salt, and black pepper – Olive oil brings the dressing together, while salt and pepper finish the seasoning. Taste before adding more salt because the prosciutto and Gorgonzola are already salty.

How to Make Pear and Gorgonzola Salad with Crispy Prosciutto

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

• Step One (prepare the oven)
  Preheat the oven to 375°F and line a baking sheet with parchment paper. There’s no need to grease it. The prosciutto has enough going on by itself.
• Step Two (crisp the prosciutto)
  Lay the prosciutto in one layer on the baking sheet, making sure the slices don’t overlap. Bake for 8–10 minutes, until it’s crisp. Move it to a plate and let it cool completely before breaking it into big pieces. It gets firmer as it cools, so don’t leave it in the oven until it looks like it’s about to turn to ash.
• Step Three (make the shallot vinaigrette)
  Add the minced shallot, apple cider vinegar, Dijon, honey, salt, and pepper to a small bowl or jar. Slowly whisk in the olive oil until the dressing comes together. If you’re using a jar, add the olive oil, put the lid on, and shake it hard. I support either method. If it separates before dinner, shake it again and move on.
• Step Four (assemble the salad)
  Add the spring mix to a big serving bowl, then arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the top. Leave the pear skins on. They’re edible, they look good, and I’m not peeling pears for a salad when I don’t have to.
• Step Five (dress the salad)
  Drizzle some of the vinaigrette over the salad and toss it gently. Start with less dressing than you think you need, then add more if you want it. You can always add dressing. You cannot un-dress a bowl of greens that has gone too far.
• Step Six (add the crispy prosciutto)
  Scatter the crispy prosciutto over the top right before serving. Don’t toss it into the dressed salad unless you’d like to undo the reason we baked it. Break the prosciutto into generous pieces so everybody gets some.

Recipe Tips

• Keep the prosciutto in one layer on the baking sheet so it can crisp up evenly. Start checking it toward the end because thickness varies from package to package. Let it cool before breaking it apart. It gets crisper as it cools, and trying to break hot prosciutto is how you end up with tiny salty shards all over the counter.
• Use pears that are ripe but still firm. If they’re too soft, they’ll get squished when you toss the salad. Leave the skins on, and slice them close to serving time so they stay fresh-looking.
• Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant and starting to darken slightly. Take them out of the skillet right away and let them cool before they go near the greens. Nuts can go from toasted to regrettable really fast.
• Mince the shallot finely for the vinaigrette so it distributes through the dressing. Whisk the olive oil in slowly or shake everything in a jar. The dressing may separate as it sits, which is completely normal. Give it another shake before using it.
• Start with part of the vinaigrette, toss the salad, then decide if it needs more. Five ounces of spring mix may not need every drop, and this salad is better with a light coating of dressing.
• Add the prosciutto after you’ve dressed the salad. It’s the one ingredient that needs to stay out of the vinaigrette until the very end. Otherwise, it loses the crisp texture that makes it worth turning on the oven.
• Put the salad together shortly before dinner. It’s easy enough for a holiday meal, but don’t dress it an hour ahead while you’re waiting for everyone to arrive.

Storage and Make-Ahead

• You can make the shallot vinaigrette up to 3 days ahead. Keep it in a jar or airtight container in the refrigerator, then let it sit at room temperature for 10–15 minutes if the olive oil has thickened. Shake or whisk it again before serving.
• Toast the pecans and bake the prosciutto earlier in the day if you need to get ahead. Let both cool completely, then keep them in separate airtight containers at room temperature. The prosciutto is best the day you make it, since it starts losing its crispness the longer it sits.
• Wash and dry the spring mix, crumble the Gorgonzola, and get the pomegranate arils ready ahead of time. Keep everything covered in the refrigerator. Slice the pears close to serving time, then assemble the salad when dinner is almost ready.
• You can refrigerate leftover dressed salad for up to a day, but it won’t be as good. The greens soften, the pears will start to brown, and the prosciutto loses its crunch. I wouldn’t freeze any part of this salad. Ever.

FAQs

• What pears are best for pear and Gorgonzola salad?
  I use Red Anjou pears, but green Anjou and Bosc pears are fine too. The important part is buying pears that are ripe enough to taste good but firm enough to hold together once sliced.
• Can I use a different blue cheese instead of Gorgonzola?
  Yes. Any blue cheese you like will work, but they vary in saltiness and strength. Gorgonzola is my favorite because it’s creamy and has some range.
• Can I make this salad without prosciutto?
  Yes. Leave it out if you want a vegetarian salad. You’ll lose the salty, crisp pieces, but the pears, Gorgonzola, pecans, and pomegranate still make a really good salad. If you need it fully vegetarian, check that your Gorgonzola uses vegetarian rennet.
• Can I use walnuts instead of pecans?
  Yes. Toasted walnuts are great with pears and Gorgonzola. Use the same amount and toast them the same way.
• What can I use instead of pomegranate arils?
  You can leave them out. I tried sweetened dried cranberries and didn’t care for the extra sweetness, but unsweetened dried cranberries are a reasonable substitute if you can’t find pomegranate.
• Can I use a different vinegar in the shallot vinaigrette?
  White wine vinegar is a good substitute for apple cider vinegar. Balsamic vinegar has a different flavor and can make the dressing sweeter, so I’d stick with apple cider or white wine vinegar.

From My Kitchen Notes

Small observations from the margins.

• There’s a difference between being dressed up and being covered over.
• A little bite has never been a character flaw.
• The sweetest thing in the room should still know how to carry itself.
• I don’t think sharpness is always trying to hurt you.
• It takes a certain type of confidence to leave the skin on.
• Red is not always an invitation.
• I don’t peel everything back because somebody came hungry.
• There are people who only notice the fruit once someone else has done the work of growing it. I’ve clocked that behavior.

There’s More to Salad Than Lettuce

• Shaved Brussels Sprouts Salad – Shaved Brussels sprouts, sweet and savory flavors, honey lemon vinaigrette.
• Spinach Salad with Dijon Vinaigrette – Fresh spinach, crunchy pecans, sweet cranberries, Dijon vinaigrette.
• Beet Salad with Feta – Earthy beets, creamy feta, honey-mint dressing.
• Strawberry Goat Cheese Salad – Strawberries, goat cheese, spinach, arugula, maple Dijon vinaigrette.
• Chopped Kale Salad – Chopped kale, ginger citrus vinaigrette, crunchy greens.

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Pear and Gorgonzola Salad with Crispy Prosciutto

This pear and Gorgonzola salad combines fresh Red Anjou pears, crispy oven-baked prosciutto, toasted pecans, pomegranate arils, and spring mix with a homemade apple cider vinegar and shallot vinaigrette. It's a great salad for Thanksgiving, Christmas, or any dinner that needs something fresh next to the main course.

Course Salad

Cuisine American

Keyword crispy prosciutto salad, gorgonzola and pear salad, holiday pear salad, pear and gorgonzola salad, pear pecan gorgonzola salad, pear salad with gorgonzola, pear salad with shallot vinaigrette, salad with pears and gorgonzola

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Calories 620kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet For baking the prosciutto in a single layer until crispy.
• parchment paper Keeps the prosciutto from sticking to the baking sheet and makes cleanup easier.
• 8-ounce (240 ml) mason jars For mixing the shallot vinaigrette. A jar with a tight-fitting lid makes it easy to shake the dressing.

Ingredients

Salad:

• 6 slices prosciutto
• 5 oz (140 g) spring mix
• 2 Red Anjou pears cored and cut into thin wedges
• 4 oz (115 g) Gorgonzola cheese crumbled
• ½ cup (55 g) toasted pecans roughly chopped
• ¼ cup (40 g) pomegranate arils

Shallot Vinaigrette:

• 2 tbsps (20 g) finely minced shallot
• 3 tbsps (45 ml) apple cider vinegar
• 1 tsp (5 g) Dijon mustard
• 1 tbsp (21 g) honey
• ¼ tsp kosher salt or to taste
• ¼ tsp freshly ground black pepper
• ⅓ cup (80 ml) extra virgin olive oil

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the prosciutto slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 8–10 minutes, or until the prosciutto is crisp. Transfer to a plate and allow to cool completely, then break into large pieces.
  6 slices prosciutto
• Combine the minced shallot, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking until the shallot vinaigrette is emulsified. Alternatively, secure the lid on the jar and shake vigorously until combined.
  2 tbsps (20 g) finely minced shallot, 3 tbsps (45 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tbsp (21 g) honey, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, ⅓ cup (80 ml) extra virgin olive oil
• Add the spring mix to a large salad bowl. Arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the greens.
  5 oz (140 g) spring mix, 2 Red Anjou pears, 4 oz (115 g) Gorgonzola cheese , ½ cup (55 g) toasted pecans, ¼ cup (40 g) pomegranate arils
• Drizzle some of the shallot vinaigrette over the pear and Gorgonzola salad and gently toss to coat, adding more dressing as needed. Scatter the crispy prosciutto over the top immediately before serving so it retains its crisp texture.

Notes

• Red Anjou pears are my choice for this salad because of their sweetness, firm texture, and red skin. Green Anjou or Bosc pears also work. Choose pears that are ripe but still firm, and leave the skins on.
• To toast the pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from the skillet and allow to cool before adding to the salad.
• Prosciutto can vary in thickness, so watch it closely during the final minutes of baking. It will continue to crisp as it cools. Add it to the salad immediately before serving to keep it crunchy.
• The shallot vinaigrette can be made up to 3 days in advance and refrigerated in a sealed jar. Shake or whisk before using.
• You may not need all the vinaigrette. Add it gradually until the salad is dressed to your liking.
• For easier holiday preparation, toast the pecans, bake the prosciutto, and prepare the vinaigrette ahead of time. Store the components separately and assemble the salad shortly before serving.
• Leftover dressed salad can be refrigerated for up to 1 day, although the greens will soften and the prosciutto will lose its crispness.
• 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: 225g | Calories: 620kcal | Carbohydrates: 32g | Protein: 19g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 55mg | Sodium: 740mg | Potassium: 470mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1750IU | Vitamin C: 17mg | Calcium: 260mg | Iron: 2mg

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

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The post Pear and Gorgonzola Salad with Crispy Prosciutto appeared first on Noble Pig.

Make-Ahead Turkey Gravy Without Drippings

I grew up watching the adults completely lose their minds over Thanksgiving gravy, which is probably why this make-ahead turkey gravy recipe is important to me. My mom would have 25 people waiting for dinner, the turkey would finally come out of the oven, and she’d start making gravy. Even as a kid, I could see and feel the chaos of it. And after all of it, there was still never enough gravy to go around.

This was always the force driving me to make turkey gravy ahead of time. It starts with turkey wings, which you can buy at the grocery store or get from the butcher, roasted with onions and celery to make my own stock. From there, it turns into gravy without needing any drippings from the Thanksgiving turkey. The gravy can be made days before you need it and reheated on the stove when it’s time to eat.

Stick with whole milk because it adds a creamy richness, and even though it’s a small amount, the apple cider vinegar at the end is what makes this gravy stand out. Thanksgiving dinner has so many different foods and flavors competing on the same plate, and the small amount of acidity makes a real difference.

The Decisions Behind This Recipe

• Turkey wings are the reason this gravy can be made before Thanksgiving, and roasting them with onions and celery is worth the time. The wings get good color in the oven, and the roasting goes toward making a stock with turkey flavor. You don’t want to get too attached to the roasting time, either. Ovens are all over the place, and the pan you use can change how quickly everything browns. Stick with a Dutch oven if you can.
• Making the stock from scratch is why this gravy tastes as good as it does. The roasted wings and veggies simmer together, and you’re not relying on whatever drippings come out of the Thanksgiving turkey. You can also make the stock ahead and finish the gravy another day, which makes it even more convenient.
• A flour-and-fat roux is how this gravy gets thickened, and it’s not complicated. Give the flour enough time to cook before adding the stock, then whisk the liquid in gradually so you don’t end up with lumps. The gravy thickens more once it’s refrigerated, so don’t be surprised when it looks thicker the next day.
• Whole milk adds richness without making the gravy taste like a cream sauce, and the roasted turkey flavor is still obvious. Skim milk doesn’t have the same result.
• The apple cider vinegar at the end is my favorite ingredient. Don’t skip it because it sounds strange or you think you don’t need it. The acidity is everything.
• This recipe can be made ahead, so there’s time to prepare a second or third batch if you’re feeding a crowd.

Ingredients

• Turkey wings – Roasting the wings is what develops the turkey flavor needed for homemade gravy without needing drippings from the turkey.
• Celery – Roasts alongside the turkey wings and adds savory flavor to the homemade stock.
• Yellow onion – Adds its usual sweetness and flavor as it roasts with the turkey wings and celery.
• Garlic – Roasts with the wings and veggies, adding flavor to the stock. It doesn’t make it garlicky.
• Water – Simmered with the roasted turkey wings and veg to make the stock that becomes the gravy.
• Butter – Combines with the flour to make the roux that thickens the gravy. Use salted butter.
• All-purpose flour – Thickens the homemade turkey stock into gravy. You will not need cornstarch or another thickener.
• Homemade turkey stock – The strained stock made from the roasted wings and vegetables.
• Whole milk – Adds creamy richness without covering up the roasted turkey flavor. Stick with whole milk for the best flavor.
• Apple cider vinegar – Goes in at the very end and adds the acidity that makes this gravy taste better with everything else on the Thanksgiving plate.
• Salt and black pepper – Season the finished gravy to taste only after all the other ingredients have been added.

How To Make Turkey Gravy Without Drippings

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

• Step One (prepare the turkey wings)
  Preheat the oven to 375°F. Put the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. There’s no reason to add oil or water, and the lid stays off. Place the Dutch oven on the lower oven rack and roast for about 2 hours, until everything is nicely browned. Keep an eye on it toward the end because ovens vary. If the wings or vegetables are getting too dark, loosely cover them with foil.
• Step Two (make the turkey stock)
  Take the Dutch oven out of the oven and add 6 cups of water. Move it to the stovetop, bring everything to a boil, then reduce to a simmer. Leave it uncovered for an hour so the roasted wings and vegetables can flavor the water and the stock can concentrate. This is where the turkey flavor for your gravy comes from, so don’t hurry through it.
• Step Three (strain and chill the stock)
  Pour the stock through a fine-mesh strainer into a heatproof container and discard the wings and vegetables. Refrigerate for at least 2 hours or overnight, until the fat collects on top and is easy to remove. Skim off as much fat as you can, then measure out 2 cups of stock for the gravy. If you end up with a little extra, save it. You might want it when reheating the gravy.
• Step Four (make the roux)
  Melt the butter in a large sauté pan over medium heat, then whisk in the flour. Keep whisking for about 2 minutes so the flour has time to cook. You want a smooth, bubbling mixture, but there’s no reason to brown it. This is what will thicken the gravy once the stock goes in.
• Step Five (turn the stock into gravy)
  Start adding the turkey stock to the roux slowly, whisking in a small amount first until it’s smooth. Once that initial addition is incorporated, gradually whisk in the rest of the 2 cups. Keep cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Adding the stock gradually makes the whole process easier and keeps you from having to chase down lumps.
• Step Six (finish the gravy)
  Stir in the whole milk and let the gravy cook until it’s smooth and heated through. Take the pan off the burner before adding the apple cider vinegar, then season with salt and black pepper to taste. Don’t leave out the vinegar. The small amount of acidity is one of the reasons this gravy works so well with everything else on the Thanksgiving plate. Serve it right away or refrigerate it to reheat on Thanksgiving Day.

Recipe Tips

• The turkey wings, celery, onion, and garlic need to develop good color in the oven because that’s where the stock’s flavor begins. Two hours is a guideline, but check the Dutch oven toward the end. If the veggiess are getting too dark before the wings are ready, loosely cover everything with foil.
• I use a 6- to 7-quart Dutch oven because it gives the wings and vegetables enough room and lets me move directly from the oven to the stovetop. There’s no oil or water added during roasting. The water goes in afterward, when it’s time to make the stock.
• Refrigerating the strained stock lets the fat collect on the surface, where it’s much easier to remove. I skim off as much as possible, but a small amount usually remains. Trying to remove the fat while the stock is still hot will be more frustrating.
• The butter and flour only need about 2 minutes together before adding the stock. You’re cooking away the raw flour taste, not trying to make a dark roux. Add the stock gradually and keep whisking so you don’t end up with lumps in the gravy.
• Sometimes you’ll end up with slightly more than the 2 cups of homemade turkey stock needed for the gravy. Save it instead of throwing it away. It’s good for thinning the finished gravy after it’s been refrigerated overnight.
• The apple cider vinegar goes in after the pan comes off the burner, and there’s only a teaspoon in the recipe. It’s all you need. You aren’t trying to make the gravy taste like vinegar. That small amount of acidity makes a difference when the gravy is served with turkey, stuffing, mashed potatoes, and everything else on the Thanksgiving table.
• This recipe yields approximately 2½ cups of gravy, which goes quickly when everyone wants it on several things. If you’re feeding a crowd, make additional batches ahead of time. That’s the advantage of making Thanksgiving gravy before Thanksgiving.

Storage and Reheating

• Refrigerate the finished turkey gravy in an airtight container for up to 3 days. Let it cool and get it into the refrigerator within 2 hours of cooking. I like making it at least the day before Thanksgiving so there’s one less thing to worry about.
• To reheat, transfer the gravy to a saucepan over medium-low heat and whisk frequently until it’s hot throughout. It will look much thicker coming out of the refrigerator, which is normal. Add a small amount of reserved turkey stock or water until it reaches the consistency you want.
• The finished gravy can also be frozen for up to 3 months. It freezes great. Thaw it overnight in the refrigerator, then reheat gently on the stovetop, whisking to bring everything back together.
• If you want to spread out the work, make the turkey stock first and refrigerate or freeze it separately. Remove the fat after chilling, then make the roux and finish the gravy whenever you’re ready.

FAQs 

• Can I make turkey gravy without drippings from the Thanksgiving turkey?
  Yes, and that’s the gist of this recipe. Roasting turkey wings with celery, onion, and garlic gives you the homemade stock needed to make gravy without waiting for the Thanksgiving turkey to finish cooking. The gravy can be made before the holiday. If you want to make this throughout the year, buy extra turkey wings in November and freeze them for later use. They are not always available.
• How far ahead can I make turkey gravy?
  You can make the finished gravy up to 3 days ahead and keep it refrigerated in an airtight container. For longer storage, freeze it for up to 3 months. You can also prepare the turkey stock separately and finish the gravy closer to Thanksgiving.
• Can I freeze homemade turkey gravy with milk in it?
  Yes. This recipe contains whole milk, and I’ve frozen the finished gravy successfully. Dairy-based gravies can sometimes separate slightly after thawing, so reheat it gently and whisk frequently. Add a small amount of stock or water if it needs thinning.
• Why do you add apple cider vinegar to turkey gravy?
  Thanksgiving dinner has all the rich foods competing on the same plate. The teaspoon of apple cider vinegar adds acidity that helps balance the flavors without making the gravy taste sour. Add it after removing the gravy from the burner. It’s one ingredient I never leave out.
• Can I use store-bought turkey stock instead of making my own?
  You can make gravy with purchased turkey stock, but it won’t be the same recipe. Roasting the wings and vegetables gives the homemade stock its flavor, and that’s a major reason this gravy tastes the way it does. If you substitute purchased stock, choose one with good turkey flavor and adjust the salt carefully.
• Why is my make-ahead turkey gravy so thick after refrigeration?
  The butter-and-flour roux continues to firm up as the gravy cools, so the refrigerated version will be thicker than it was when you finished cooking it. Reheat it over medium-low heat while whisking, then add reserved turkey stock or water a small amount at a time until it’s the consistency you want.
• Can I double this turkey gravy recipe for Thanksgiving?
  Yes, but make separate batches instead of crowding twice as many turkey wings and vegetables into one Dutch oven. You want everything to roast properly, and the recipe already takes several hours.
• Do I need to add oil or water when roasting the turkey wings?
  No. The turkey wings and vegetables roast uncovered without any added oil or water. Adding water at the beginning would upset the browning you want. The 6 cups of water go into the Dutch oven after roasting, when you start making the stock.

From My Kitchen Notes

Small observations from the margins.

• I’ve seen what happens when everyone is waiting on one person to finish.
• I don’t think being the last thing needed means you should be the last thing considered.
• Some things need time to rest before you can see what needs to be taken away.
• Doing something at the last minute doesn’t make it more meaningful.
• I don’t mind making more than I need. I know what it feels like when there isn’t enough.
• The smallest addition can change how everything else end up.
• I like knowing something is finished before everyone starts asking for it.

What I’m Pouring This Gravy Over

• Mayonnaise Turkey – Mayonnaise-roasted turkey, lemon, herbs, crispy skin.
• Instant Pot Mashed Potatoes – Creamy mashed potatoes made in the pressure cooker.
• Pretzel Bread Stuffing – Pretzel bread, savory stuffing, buttery Thanksgiving side.
• Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

This post contains affiliate links. Please read my disclosure policy.

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Make-Ahead Turkey Gravy

This make-ahead turkey gravy uses roasted turkey wings and homemade stock, so you don't need drippings from the Thanksgiving turkey. Whole milk adds creamy richness, and apple cider vinegar finishes the gravy with acidity that works with everything on the holiday table..

Course Gravy, Sauce, Side Dish

Cuisine American

Keyword homemade turkey gravy, make ahead gravy, Make Ahead Turkey Gravy, roasted turkey gravy, Thanksgiving Gravy, turkey gravy without drippings, turkey wing gravy

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Cooling: 2 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 10 1/4 cup (60 ml) servings

Calories 76kcal

Author Cathy Pollak

Equipment

• Dutch Oven (6- to 7-quart). For roasting the turkey wings and vegetables, then simmering the homemade turkey stock.
• large fine mesh sieve For separating the finished turkey stock from the wings, vegetables, and other solids.
• large sauté pan For making the roux and cooking the finished gravy.
• whisk For incorporating the flour and stock smoothly without lumps.
• measuring cups and spoons For measuring the stock, milk, and other ingredients.

Ingredients

Turkey Stock:

• 2 turkey wings
• 4 ribs of celery roughly chopped, use leaves too
• 1 large yellow onion cut into chunks
• 4 cloves garlic smashed with the back of a knife
• 6 cups (1.4 L) water

Gravy:

• 4 tbsp (56 g) salted butter
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) homemade turkey stock from above
• ½ cup (120 ml) whole milk
• 1 tsp (5 ml) apple cider vinegar
• salt and pepper to taste

Instructions

• Preheat the oven to 375°F (190°C).
• Arrange the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. Roast uncovered on the lower oven rack for approximately 2 hours, until the wings and vegetables are well browned. Do not add oil or water during roasting. If they begin browning too quickly, loosely cover the Dutch oven with foil to prevent burning.
  2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
• Add 6 cups (1.4 L) water to the roasted turkey wings and vegetables. Place the Dutch oven on the stovetop and bring to a boil. Reduce to a simmer and cook uncovered for 1 hour to develop and concentrate the turkey stock.
  6 cups (1.4 L) water
• Strain the stock through a fine-mesh sieve into a heatproof container, discarding the solids. Refrigerate for at least 2 hours or overnight, until the fat has collected on the surface and can be removed. Skim off the fat and measure 2 cups (480 ml) of stock for the gravy. If there's a little extra, save it for thinning the gravy when reheating.
• Melt the butter in a large sauté pan over medium heat. Whisk in the flour and cook for approximately 2 minutes, stirring constantly. The mixture should be smooth and bubbling as the flour cooks, but there's no need to brown it.
  4 tbsp (56 g) salted butter, ¼ cup (30 g) all-purpose flour
• Slowly whisk 2 cups (480 ml) of the defatted turkey stock into the roux, adding a small amount at first and whisking until smooth before adding more. Continue cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
  2 cups (480 ml) homemade turkey stock
• Stir in the whole milk and continue cooking until the gravy is smooth and heated through. Remove from the heat, stir in the apple cider vinegar, and season with salt and black pepper to taste. Serve immediately, or cool and refrigerate for Thanksgiving Day.
  ½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper

Video

Notes

• The gravy can be made up to 3 days before Thanksgiving. Cool promptly and refrigerate in an airtight container within 2 hours of cooking. Reheat on the stovetop when ready to serve.
• For longer storage, freeze the finished gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat the gravy in a saucepan over medium-low heat, whisking frequently until hot throughout. It will be thicker after refrigeration, so add a small amount of reserved turkey stock or water as needed to bring it back to the consistency you want.
• The homemade turkey stock can be prepared separately and refrigerated or frozen until you're ready to finish the gravy. This is useful when you want to spread the preparation over several days.
• If you're feeding a large Thanksgiving crowd, make additional batches ahead of time rather than trying to stretch one batch. Use a 6- to 7-quart Dutch oven for each batch so the wings and vegetables roast as intended.
• 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: 60ml | Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 16mg | Iron: 0.2mg

Have you made this Make-Ahead Turkey Gravy? 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 Make-Ahead Turkey Gravy appeared first on Noble Pig.

Apple Bread Pudding with Brown Sugar Bourbon Caramel

I use a lot of apples in this apple bread pudding with bourbon caramel sauce, about a pound and a half before peeling and coring. I did want a lot of apples in every serving, not a bunch of bread and apples mixed in. I cook them first in butter, dark brown sugar, and cinnamon, then mix most of them with the brioche and save the rest for the top. I don’t see the point of adding a pound and a half of apples if they’re going to taste like nothing but the custard around them.

The custard has whole milk, cream, four eggs, and two extra yolks. The extra yolks make the custard richer without adding more egg whites, which can end up making the finished bread pudding firmer than necessary. I make sure to give the brioche a full 20–30 minutes to absorb the custard before baking. The turbinado sugar goes on right before baking, and I wouldn’t skip it. The sugary crunch is everything.

The bourbon caramel is a completely separate event. It takes only a few minutes on the stove, and I add the bourbon after removing the pan from the burner. I make the sauce while the bread pudding bakes because who wants to start another round of cooking once dessert comes out of the oven. And yeah, vanilla ice cream belongs on top too.

The Decisions Behind This Recipe

• Brioche is my absolute first choice for this bread pudding because it already has butter and eggs in the dough, so the finished dessert does have an extra richness already built in. I use brioche in my caramel apple bread pudding too, and I haven’t found a real reason to switch to anything else. Cutting it into decent-sized cubes keeps the bread obvious once it comes out of the oven. Day-old brioche is really what you want, but fresh is fine if you dry it in the oven for a few minutes.
• My preference is a mix of Honeycrisp and Granny Smith apples because Honeycrisp is sweeter and Granny Smith keeps it all from going full brown-sugar-on-brown-sugar. They don’t fall apart in the skillet or the oven, which is important when using this many apples. You can use one or the other, but I like what happens when they’re together.
• I use dark brown sugar for more of a molasses flavor in the apples, the custard, and the bourbon caramel. There’s cinnamon and nutmeg too, but neither one is dominating. The apples and bourbon are the main flavors.
• I decided to use whole milk and heavy cream together instead of just cream. Brioche is rich enough, and the caramel sauce is adding even more butter and cream. Using some milk keeps the custard from becoming too rich before I’ve even added the sauce. There’s a point where more cream stops being an improvement in a recipe like this.
• The bourbon caramel is a brown sugar sauce instead of a traditional caramel made by melting granulated sugar. There’s no waiting for sugar to turn amber or worrying about it burning. I add the bourbon off the burner so its flavor stays noticeable.
• I bake the pudding until the center is set but still soft. The top does turn golden brown, the bread puffs up slightly, and most of the custard has worked its way into the brioche, which is what we want. Then I let it sit before serving because it continues setting as it cools. I’d rather give it the extra minutes on the counter than leave it in the oven too long.

Ingredients

• Brioche bread – Day-old brioche is best for soaking up the custard. If yours is fresh, dry the cubes briefly in the oven without letting them toast.
• Honeycrisp and Granny Smith apples – Peel, core, and cut the apples into ½-inch pieces. You can use either variety on its own or combine them.
• Unsalted butter and dark brown sugar – The butter cooks the apples and goes into the caramel sauce. Dark brown sugar is used in the apples, custard, and sauce, so you’ll need it for all three. If you’re out, make a batch of my homemade brown sugar.
• Eggs and egg yolks – You’ll need whole eggs and additional yolks for the custard. Save the leftover whites for another recipe like my angel food cupcakes.
• Whole milk and heavy cream – Both go into the custard, and you’ll need additional heavy cream for the bourbon caramel sauce.
• Granulated sugar, cinnamon, nutmeg, vanilla, and kosher salt – Granulated sugar goes into the custard, along with the cinnamon, nutmeg, and vanilla. You’ll also use vanilla in the caramel sauce.
• Turbinado sugar – This goes over the top right before baking for a crunchy bite.
• Bourbon – Use a bourbon you enjoy drinking. You don’t need anything expensive for this sauce. This is the same advice I give for my peach cobbler Bundt cake with bourbon caramel.
• Vanilla ice cream – Optional, technically. But warm apple bread pudding with warm bourbon caramel is when vanilla ice cream is the right thing to do.

How to Make Apple Bread Pudding with Bourbon Caramel Sauce

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

• Step One (prepare the brioche)
  Butter a 9 x 13-inch baking dish. If your brioche is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 10–15 minutes. Then turn the oven up to 350°F. You’re not trying to brown the bread. You want it dry enough to absorb the custard without turning into mush. If you’re using day-old brioche, skip the drying step and preheat the oven to 350°F.
• Step Two (cook the apples)
  Melt the butter in a large skillet over medium heat, then add the apples, dark brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring now and then, until the apples are starting to soften but still have some bite left. They still have baking to do, so don’t cook them until they fall apart in the skillet. Take them off the heat and let them cool a little while you make the custard.
• Step Three (make the custard)
  Whisk the eggs and egg yolks together in a large bowl. Add the whole milk, heavy cream, dark brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt, then whisk until it’s combined and the sugars have dissolved. You don’t need to whip air into the mixture. Make sure the eggs are completely mixed in so the custard bakes evenly.
• Step Four (assemble and soak)
  Add the brioche cubes and about three-quarters of the apples to the prepared dish. Pour the custard over the top, then gently turn the bread so all the cubes get coated. Put the remaining apples across the top and let the whole thing sit for 20–30 minutes. Press down any bread pieces hanging out above the custard once or twice. This is not the moment to rush it. The brioche needs time to soak up what you just made.
• Step Five (bake the bread pudding)
  Sprinkle the turbinado sugar over the top right before it goes into the oven. Bake for 40–50 minutes, until the top is golden, the bread is puffed, and the center is set but still soft. If you use a thermometer, the custard in the middle should reach at least 160°F. Loosely cover the dish with foil if the top is getting too dark before the middle is ready. Let it rest for 15–20 minutes after baking so the custard has time to finish setting.
• Step Six (make the bourbon caramel and serve)
  While the bread pudding bakes, melt the butter in a medium saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt, then bring it to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sugar dissolves and the sauce thickens a little. Take it off the burner, then stir in the bourbon and vanilla. The sauce thickens as it cools, so don’t keep cooking it while you’re waiting for it to get thicker. Serve the bread pudding warm with vanilla ice cream and bourbon caramel poured over every piece.

Recipe Tips

• Day-old brioche is great if you have it. Fresh brioche works too, but give the cubes a few minutes in the oven to dry out without browning. These aren’t French toast croutons.
• Cut the apples into ½-inch pieces. I want them big enough that you can see and taste the apples in each serving, but not too big.
• You can use all Honeycrisp, all Granny Smith, or a combination of both. I wouldn’t use an apple that turns to applesauce the minute it’s cooked.
• Use dark brown sugar if you can. Light brown sugar will work, but the molasses flavor won’t be as noticeable. You don’t need to compensate by adding more cinnamon or nutmeg.
• A puffed, golden top doesn’t automatically mean the middle is finished. Check the center of the dish, not the corners. The custard should be set but still soft, and it will settle a little while the bread pudding rests.
• Keep the bourbon caramel at a gentle simmer. You’re giving the brown sugar time to dissolve and letting the sauce thicken a little, not trying to cook sugar into a traditional caramel. A hard boil will take it from pourable to too thick pretty fast.
• Use a bourbon you like drinking, but don’t pour your most expensive bottle into brown sugar and cream. Something with vanilla, caramel, or oak notes works well with the apples and spices.

Storage and Reheating

• Let the bread pudding cool a little, then cover the baking dish or move leftovers to an airtight container. Refrigerate it within two hours and use it within 3–4 days. This has eggs, milk, and cream in it, so it doesn’t get to live on the counter.
• Keep the bourbon caramel in its own airtight container in the refrigerator for up to one week. It gets much thicker once it’s cold because of the butter and cream.
• Warm individual servings of bread pudding in the microwave in short intervals until heated through. For a larger amount, cover the dish loosely with foil and warm it in a 300°F oven. Add the caramel after reheating so it doesn’t disappear into the bread pudding while it sits.
• Warm the caramel in a small saucepan over low heat, stirring often. If it’s too thick to pour, stir in a little heavy cream until it loosens up. Don’t boil it forever trying to fix it. It really just needs warmth and patience.

FAQs

• Can I make apple bread pudding with bourbon caramel sauce ahead of time?
  Yes. You can cook the apples, assemble the brioche and custard, cover the dish, and refrigerate it for a few hours before baking. Leave the turbinado sugar off until right before it goes in the oven. I wouldn’t assemble it too far ahead because the brioche can get overly soft from sitting in the custard. Since the dish will be cold, it may need extra baking time. Check the center before calling it done. You can also make the bourbon caramel ahead and warm it up before serving.
• What kind of bourbon should I use for bourbon caramel sauce?
  A mid-priced bourbon is fine for this sauce. Since you’re adding it after removing the pan from the burner, its flavor will be noticeable, so don’t use something you wouldn’t want to drink.
• Can I make the bourbon caramel sauce without alcohol?
  Yes. Leave out the bourbon and use the same amount of heavy cream instead. You’ll still have a really good brown sugar caramel sauce, just without the bourbon flavor. If you need it completely alcohol-free, check your vanilla extract too.
• Why is my bourbon caramel sauce grainy?
  The brown sugar probably didn’t fully dissolve. Keep it at a gentle simmer and stir until the sauce is smooth. Don’t crank up the heat to make it hurry. That can reduce the cream before the sugar has had a chance to catch up.
• Can I use a different bread instead of brioche?
  Yes. Challah is a great choice and gives you a similar rich bread pudding. French bread works too, though it makes a less rich pudding with more chew. I’d skip thin sandwich bread because it can break down too much once the custard gets involved.
• Can I freeze apple bread pudding?
  Yes. Let the baked bread pudding cool, then wrap individual portions well and freeze for up to 2 months. Thaw them overnight in the refrigerator before reheating. The custard can release moisture after freezing, so fresh is my favorite, but frozen leftovers are still worth saving. Freeze it without the caramel sauce, then make or reheat that separately.
• Does the bourbon cook out of the caramel sauce?
  No. The bourbon goes in after the saucepan comes off the burner, so the finished sauce still contains alcohol. If you’re serving someone who avoids alcohol, make the cream version instead.
• Can I serve this without vanilla ice cream?
  Of course. The bread pudding and warm bourbon caramel are enough on their own. But vanilla ice cream gives you the cold-and-warm thing, and I’m not going to act like I don’t want it there. Lightly sweetened whipped cream works too.

From My Kitchen Notes

Small observations from the margins.

• I’ve always known the value of tartness when sweetness is getting too comfortable.
• I don’t believe every good thing needs to be mixed into the same story.
• I keep some of the best parts where they can still be noticed.
• I will never disappear into somebody else’s version of enough.
• A little crunch keeps people from making assumptions.
• Keeping things separate until it’s time to pour is something I’ve learned.
• I’m allowed to have a little bourbon in me and still be taken seriously. Mostly.

More Bread Pudding, Please

• Almond Cream Bread Pudding – Almond cream filling, custard-soaked bread, brown sugar glaze.
• Chocolate Croissant Bread Pudding – Buttery croissants, chocolate, custard.
• Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

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Apple Bread Pudding with Bourbon Caramel Sauce

This apple bread pudding with bourbon caramel sauce combines buttery brioche, cinnamon-spiced Honeycrisp and Granny Smith apples, and a rich vanilla custard. Baked with a crunchy turbinado sugar topping, it's served warm with an easy brown sugar bourbon caramel sauce and vanilla ice cream.

Course Dessert

Cuisine American

Keyword apple bread pudding recipe, apple bread pudding with bourbon caramel sauce, apple bread pudding with bourbon sauce, bourbon apple bread pudding, bourbon caramel sauce, brioche apple bread pudding, brown sugar bourbon caramel

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Soak and Resting Time: 50 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12

Calories 590kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23 x 33 cm) Provides enough room for the brioche, apples, and custard to bake evenly.
• large skillet Used to cook the apples with butter, brown sugar, and spices.
• mixing bowls (large). Holds the custard ingredients and provides enough room for whisking.
• whisk Combines the eggs, dairy, sugar, and seasonings into a uniform custard.
• Saucepan (medium, heavy-bottomed). Helps the bourbon caramel sauce cook evenly without scorching.
• instant-read thermometer Checks the center of the bread pudding for doneness without relying on baking time alone.
• large rimmed baking sheet Used to dry fresh brioche before assembling the pudding, if necessary.

Ingredients

Apple Bread Pudding:

• 14 -16 oz (397–454 g) brioche bread preferably day-old, cut into 1-inch (2.5 cm) cubes
• 3 tbsps (42 g) unsalted butter
• 1½ lbs (680 g) Honeycrisp apples and/or Granny Smith apples, about 4 medium, weighed before peeling, cored and cut into ½-inch (1.3 cm) pieces
• 2 tbsps (27 g) packed dark brown sugar
• 1 tsp (2.6 g) ground cinnamon
• ¼ tsp (0.6 g) ground nutmeg
• Pinch kosher salt
• 4 large eggs
• 2 large egg yolks
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• ¾ cup (160 g) packed dark brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tsps (10 ml) vanilla extract
• 1½ tsps (4 g) ground cinnamon
• ¼ tsp (0.6 g) ground nutmeg
• ½ tsp kosher salt
• 2-3 tbsps (25-38 g) turbinado sugar

Easy Bourbon Caramel Sauce:

• ½ cup (113 g) unsalted butter
• 1 cup (213 g) packed dark brown sugar
• ½ cup (120 ml) heavy cream
• ¼ tsp kosher salt
• 2 tbsps (30 ml) bourbon
• 1 tsp (5 ml) vanilla extract

For Serving:

• vanilla ice cream optional
• additional bourbon caramel sauce as desired

Instructions

• Butter a 9 x 13-inch (23 x 33 cm) baking dish. If using fresh brioche, spread the cubes on a baking sheet and dry in a 300°F (150°C) oven for 10–15 minutes, without browning. Increase the oven temperature to 350°F (175°C). If using day-old brioche, skip the drying step and preheat the oven directly to 350°F (175°C).
  14 -16 oz (397–454 g) brioche bread
• Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but remain firm enough to retain their shape during baking. Remove from the burner and allow to cool slightly.
  3 tbsps (42 g) unsalted butter, 1½ lbs (680 g) Honeycrisp apples, 2 tbsps (27 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, Pinch kosher salt
• Whisk the eggs and egg yolks in a large mixing bowl until thoroughly combined. Add the whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugars are dissolved and the custard is evenly combined.
  4 large eggs, 2 large egg yolks, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, ¾ cup (160 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 tsps (10 ml) vanilla extract, 1½ tsps (4 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, ½ tsp kosher salt
• Spread the brioche cubes and approximately three-quarters of the cooked apples in the prepared baking dish. Pour the custard evenly over the bread, gently turning the cubes to distribute the liquid throughout. Arrange the remaining apples over the surface.
• Allow the assembled pudding to stand for 20–30 minutes so the brioche can absorb the custard. Gently press down on the bread once or twice during soaking, paying particular attention to any pieces extending above the liquid.
• Sprinkle the turbinado sugar evenly over the pudding immediately before baking. Place the dish on the center oven rack and bake for 40–50 minutes, until the surface is golden brown, the bread is slightly puffed, and the center is set but still tender. An instant-read thermometer inserted into the custard near the center should register at least 160°F (71°C). If the surface browns before the center is fully cooked, loosely cover the dish with aluminum foil.
  2-3 tbsps (25-38 g) turbinado sugar
• Remove the bread pudding from the oven and rest for 15–20 minutes before serving. This allows the custard to finish setting while retaining its soft interior.
• For the bourbon caramel sauce, melt the butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt until combined.
  ½ cup (113 g) unsalted butter, 1 cup (213 g) packed dark brown sugar, ½ cup (120 ml) heavy cream, ¼ tsp kosher salt
• Bring the mixture to a gentle simmer, stirring frequently. Cook for 3–5 minutes, until the sugar has completely dissolved and the sauce is smooth and slightly thickened. Avoid boiling vigorously, which can reduce the sauce too quickly.
• Remove the saucepan from the burner and carefully stir in the bourbon and vanilla extract until fully incorporated. Allow the sauce to cool slightly before serving. It will continue to thicken as its temperature decreases.
  2 tbsps (30 ml) bourbon, 1 tsp (5 ml) vanilla extract
• Spoon the warm bread pudding into individual serving dishes or cut into portions. Serve with vanilla ice cream and warm bourbon caramel sauce.
  vanilla ice cream, additional bourbon caramel sauce

Notes

• Day-old brioche works best. Fresh brioche can be dried in a 300°F (150°C) oven for 10–15 minutes before assembling the pudding.
• Honeycrisp and Granny Smith apples can be used individually or together. Cook the apples only until they begin to soften, since they will continue cooking in the oven.
• The bread pudding is ready when the custard in the center reaches at least 160°F (71°C). Allow it to rest before serving so the custard can finish setting.
• The bourbon is added to the caramel sauce after cooking, so the sauce retains alcohol. It should not be considered alcohol-free.
• Refrigerate leftover bread pudding and bourbon caramel sauce separately in covered containers within 2 hours of cooking. Reheat individual portions gently and warm the sauce over low heat, stirring until pourable.
• 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: 290g | Calories: 590kcal | Carbohydrates: 75g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 170mg | Sodium: 260mg | Potassium: 260mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1050IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg

Have you made this Apple Bread Pudding with Bourbon Caramel Sauce? 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 Apple Bread Pudding with Bourbon Caramel Sauce appeared first on Noble Pig.

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.

Fried Goat Cheese Balls with Panko and Homemade Cranberry Hot Honey

I can trace fried goat cheese balls back to a boat slip in Dana Point Harbor, which isn’t where I would’ve expected them to become part of my life. I like that food can taste different when you eat it somewhere you never expected to find it.

Having a boat on the island side of the harbor, close to the mouth where all the boats were coming and going, meant there was always something to watch. On afternoons when nothing else was going on, I would take my only son at the time down to the marina, and we’d sit on the back of our boat watching fishing charters come in, birds landing wherever they pleased, and the steady traffic of boats heading out to the ocean. My kid loved being there, and he also loved pizza.

Even though the boat had a full kitchen, there was a pizza place we ordered from because they had somehow acquired all the keys and gate codes to every dock in the harbor. I have no idea how that arrangement came to be, but they knew how to find you by slip number and would deliver pizza right to the boat. There was something luxurious about sitting in the California sunshine while somebody arrived at your boat carrying a pepperoni pizza and, eventually, fried goat cheese balls.

My little guy was an adventurous eater, and we’ve always matched each other’s energy in that respect, although these days he’s surpassed me in what he’s willing to try. I realize fried goat cheese balls aren’t some outrageous culinary offering, but they were an interesting choice for a kid who wasn’t even two. We’d eat the pizza first, wait for the cheese balls to cool enough that neither of us burned our mouths, and then tear into them. They became part of our usual order because once you’ve had fried goat cheese balls delivered to your boat, it’s difficult to return to a lesser existence.

There was also always a pelican and some other long-legged bird that would land on the back of the boat and swallow or crack open whatever they’d pulled out of the water. My son thought it was the greatest thing he’d ever seen, and I suppose when you’re not even two years old, watching a pelican eat its lunch while you’re eating yours is pretty extraordinary.

It’s strange for me to think that was more than twenty-five years ago. I feel the ache in that now, remembering being a young mother getting through her days. I remember the goat cheese balls being burn-your-mouth hot, little hands wanting to grab one before it was ready, waiting for the delivery, and sitting there for hours while the harbor kept being itself. It was a time when nothing had to be bigger than that. We were together, he was happy, and we had the luxury of time to do whatever we wanted.

I didn’t start making fried goat cheese balls at home after those afternoons, and the ones we ordered didn’t come with cranberry hot honey. I’m pretty sure we dipped them in marinara. These days, I make them with a crunchy panko coating and a cranberry hot honey that’s tart, sweet, and spicy. They’re good for holiday gatherings, game day, or an afternoon when fried cheese sounds like the right idea.

The Decisions Behind This Recipe

• Cranberries have a short season, and I like making the most of them while they’re available. If you fall in love with this cranberry hot honey, buy a few extra bags and put them in the freezer so you can make it throughout the year. When cranberries aren’t available and your freezer supply is gone, don’t let that stop you from making fried goat cheese balls. Marinara, barbecue sauce, regular hot honey, or whatever you like dipping fried cheese into is perfectly acceptable.
• I cook the cranberries with orange juice because it’s a classic combination I also use in my orange glazed dried cranberry loaf. Once the cranberries burst, I strain them before adding the liquid to the honey. I want their flavor and ruby color, but I don’t want skins and pulp hanging off every goat cheese ball. Straining gives me a smooth honey that drizzles over the crispy coating without leaving cranberry debris all over the platter.
• The breading has three parts, and none of them are optional. The seasoned flour helps the egg adhere, the egg gives the panko something to stick to, and the panko becomes the crunchy shell when the balls are fried. Goat cheese is soft and creamy, which is why it needs a suit of armor.
• I cut one goat cheese log into twenty portions so they’re small enough to eat in one or two bites, not fried cheese cannonballs. Keeping them close to the same size also means they’ll fry at about the same rate, so you aren’t fishing out golden ones while the others are still pale.
• Freezing the breaded goat cheese balls before frying is necessary because once they’re in the hot oil, there’s no time to change it. Firming them up first gives the panko time to turn golden and crisp before the cheese gets too soft and escapes through the coating. It’s a step I wouldn’t skip.
• I finish the cranberry hot honey with butter and fresh thyme. The butter gives the sauce a smoother consistency, while the thyme adds an herbal flavor that goes well with cranberry and orange. It’s festive without wearing a tiny pilgrim hat.

Ingredients

• Plain goat cheese log – Use a plain goat cheese log without herbs or fruit mixed in. It’s easier to portion and roll than crumbled goat cheese, which can be difficult to press into smooth balls.
• All-purpose flour, salt, and black pepper – These make up the first coating before the egg and panko. Seasoning the flour means the breading has flavor of its own, rather than relying entirely on the goat cheese and cranberry hot honey.
• Egg – One large egg is enough to coat all twenty goat cheese balls before they go into the panko breadcrumbs.
• Panko breadcrumbs – These Japanese-style breadcrumbs are coarser than traditional fine breadcrumbs and fry into a crunchy coating. I like them for goat cheese because the coating needs to brown quickly without keeping the cheese in the hot oil too long.
• Vegetable or canola oil – Both are neutral oils good for frying at 350°F. You’ll need enough oil for the goat cheese balls to move and turn as they brown, instead of resting against the bottom of the pot.
• Fresh or frozen cranberries and fresh orange juice – Either fresh or frozen cranberries are fine, and you don’t need to thaw frozen ones before cooking. Use freshly squeezed orange juice for the cranberry mixture instead of bottled juice.
• Honey, hot sauce, and unsalted butter – Honey is the sweet base of the sauce. I like using a vinegar-forward hot sauce like Frank’s RedHot for heat. The butter smooths out the finished cranberry hot honey without adding extra salt.
• Fresh thyme and salt – The thyme infuses the hot honey while it simmers, then comes out before serving. Add more thyme as a garnish if you want the platter to look put together.

How to Make Fried Goat Cheese Balls with Cranberry Hot Honey

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

• Step One (portion the goat cheese)
  Cut the goat cheese log into 20 equal portions, about ½ ounce each, and roll them into balls. Goat cheese softens as you handle it, so if it starts sticking to your hands, put the portions in the freezer for 15–20 minutes. You want it firm enough to roll without wearing half the recipe.
• Step Two (bread and freeze the goat cheese balls)
  Set out three shallow bowls. Mix the flour, salt, and black pepper in the first, add the beaten egg to the second, and pour the panko into the third. Roll each goat cheese ball in the seasoned flour, shake off the excess, dip it in the egg, and finish with the panko. Press the breadcrumbs onto the cheese so there are no bare spots, because any exposed goat cheese will see hot oil as an opportunity to leave the building. Arrange the breaded balls on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
• Step Three (cook and strain the cranberries)
  While the goat cheese balls are in the freezer, add the cranberries and orange juice to a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press them with the back of a spoon to release more juice, then pour the mixture through a fine-mesh sieve. Press firmly to extract the cranberry liquid and discard the skins and pulp.
• Step Four (make the cranberry hot honey)
  Return the strained cranberry liquid to the saucepan and add the honey, hot sauce, butter, thyme sprigs, and salt. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the honey lightly coats the back of a spoon but still pours easily. Remove the thyme sprigs and take the saucepan off the heat. The honey will thicken more as it cools, so don’t reduce it until it’s difficult to drizzle.
• Step Five (fry the goat cheese balls)
  Pour 1–2 inches of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F. Fry the goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko is golden brown and crisp. Keep an eye on the thermometer because adding the cold cheese balls lowers the oil temperature. Let it return to 350°F between batches so the coating fries instead of sitting around in lukewarm oil getting greasy.
• Step Six (drizzle and serve)
  Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly, then arrange them on a serving platter. Drizzle with cranberry hot honey, scatter fresh thyme over the top, and serve while the panko is crunchy and the goat cheese inside is warm and creamy. This isn’t an appetizer I make and let sit around.

Recipe Tips

• You can make the cranberry hot honey a day or two ahead and refrigerate it in a covered container. Warm it over low heat until it pours easily again. If it’s still too thick, stir in a small splash of water.
• You can bread the goat cheese balls up to a day ahead and keep them covered in the refrigerator, then transfer them to the freezer for 20–30 minutes before frying. I like getting this part finished before anyone arrives because I don’t want to spend my time breading cheese while everyone else is having a drink. And if you’ve never had a fried goat cheese ball with an extra dirty martini, you’re missing out.
• If you’re frying several batches, transfer the finished goat cheese balls to a wire rack set over a baking sheet while you finish the rest. The rack lets excess oil drain without the panko sitting on a paper towel and becoming damp. I wouldn’t leave them there for long, though, because the goat cheese will continue to soften.
• I drizzle some cranberry hot honey over the platter and serve the rest in a small bowl so people can add more. It also keeps the panko from sitting under the honey for too long before anyone gets to eat it.

Storage and Reheating

• Refrigerate leftover fried goat cheese balls in an airtight container for up to 3 days, with any remaining cranberry hot honey stored separately. The panko won’t stay crunchy in the refrigerator, but I don’t expect fried cheese to be at its finest after spending the night in a plastic container.
• Reheat the goat cheese balls on a parchment-lined baking sheet in a 375°F oven, checking after about 6 minutes. The panko needs enough time to become crisp again, but leave them in too long and the goat cheese will find its way out.

FAQs

• Can I use goat cheese crumbles instead of a goat cheese log?
  I’d use a plain goat cheese log. Crumbled goat cheese is harder to press together, and no one wants to spend an afternoon trying to make twenty portions of cheese into balls. The log makes this recipe less annoying.
• Can I bake or air fry goat cheese balls instead of frying them?
  I haven’t tested either method, so I’m not going to invent cooking times and temperatures. Both will brown the panko differently than frying in oil, and I can’t promise you’ll get the same crunchy coating. If I test either method in the future, I’ll add the instructions.

From My Kitchen Notes

Small observations from the margins.

• I know what needs time in the cold before it can withstand the pressure.
• I can tell the difference between being covered and being held.
• I’ve learned that removing something can change more than adding to it.
• I know what to keep and what to leave behind.
• I’ve found that clarity doesn’t always arrive while things are still hard.
• I stopped mistaking a crispy exterior for a protected center.
• I know when it’s time to stop waiting for something to become what it’s not.

Dinner Can Wait

• Air Fryer Zucchini Fries – Seasoned breadcrumbs, lemon garlic aioli.
• Hot Honey Peach Chicken and Waffle Bites – Chicken, waffles, pickles, peach hot honey.
• Crispy Rice Crab Rangoon Bites – Fried sushi rice, crab, cream cheese.
• Air Fryer Pork Belly Bites with Sweet Chili Lime Dip – Crispy pork belly, sweet chili lime dip.
• Oven Fried Dill Pickle Chips – Dill pickles, crunchy oven-baked coating.

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Fried Goat Cheese Balls with Cranberry Hot Honey

Fried Goat Cheese Balls with Cranberry Hot Honey feature a golden panko coating surrounding warm, creamy goat cheese. They're served with homemade cranberry hot honey made from cranberries, fresh orange juice, honey, hot sauce, butter, and thyme for a sweet, tart, and spicy appetizer.

Course Appetizer

Cuisine American

Keyword cranberry hot honey, fried goat cheese appetizer, fried goat cheese balls, goat cheese balls, goat cheese balls appetizer, holiday appetizers, how to make goat cheese balls, panko goat cheese balls

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 20 goat cheese balls

Calories 415kcal

Author Cathy Pollak

Equipment

• Knife For dividing the goat cheese log into 20 portions.
• breading pans or three shallow bowls. For setting up the flour, egg, and panko breading station.
• baking sheet lined with parchment. For freezing the breaded goat cheese balls before frying.
• Saucepan (large). For cooking the cranberries and preparing the hot honey.
• fine-mesh sieve For extracting the cranberry liquid while removing the skins and pulp.
• Dutch Oven or heavy-bottomed pot. For maintaining a consistent frying temperature.
• thermometer for frying For monitoring the oil at 350°F (175°C).
• slotted spoon or spider strainer. For turning and removing the goat cheese balls from the oil.

Ingredients

Goat Cheese Balls:

• 10 oz (285 g) plain goat cheese log
• ½ cup (63 g) all-purpose flour
• ¼ tsp (1.5 g) table salt
• ¼ tsp (0.5 g) freshly ground black pepper
• 1 large egg beaten
• 1½ cups (90 g) panko breadcrumbs
• vegetable oil canola oil, or any neutral oil for frying (approximately 1–2 inches / 2.5–5 cm deep)

Cranberry Hot Honey:

• ⅓ cup (35 g) fresh or frozen cranberries
• 2 tbsps (30 ml) fresh orange juice
• ½ cup (170 g) honey
• 2 tbsps (30 ml) Frank's Redhot Original Sauce or other hot sauce
• 1 tbsp (14 g) unsalted butter
• 3-4 sprigs fresh thyme plus more for optional garnish
• ⅛ tsp (0.75) table salt

Instructions

• Cut the goat cheese log into 20 equal portions, approximately ½ ounce (14 g) each, and roll into balls. If the goat cheese becomes too soft or sticky to shape, freeze for 15–20 minutes before breading.
  10 oz (285 g) plain goat cheese log
• Combine the flour, salt, and black pepper in a shallow bowl. Place the beaten egg in a second shallow bowl and the panko breadcrumbs in a third.
  ½ cup (63 g) all-purpose flour, ¼ tsp (1.5 g) table salt, ¼ tsp (0.5 g) freshly ground black pepper, 1 large egg
• Working with one goat cheese ball at a time, coat evenly in the seasoned flour, shaking off the excess. Dip into the beaten egg, allowing the excess to drip off, then roll in the panko breadcrumbs. Press lightly to make sure the entire surface is covered, with no exposed cheese that could escape during frying.
  1½ cups (90 g) panko breadcrumbs
• Arrange the breaded goat cheese balls in a single layer on a parchment-lined baking sheet or plate. Freeze for 20–30 minutes, until firm. Chilling the coated cheese helps it maintain its shape and reduces the chance of the filling leaking into the hot oil.
• While the goat cheese balls are freezing, combine the cranberries and orange juice in a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press the cranberries with the back of a spoon to release their juices.
  ⅓ cup (35 g) fresh or frozen cranberries, 2 tbsps (30 ml) fresh orange juice
• Strain the cooked cranberry mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract the cranberry liquid and color while removing the skins and pulp. Discard the solids.
• Return the strained cranberry liquid to the saucepan. Add the honey, hot sauce, butter, thyme sprigs, and salt. Bring to a simmer over medium-low heat and cook for approximately 5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon but remains fluid enough to drizzle. Remove from the heat and discard the thyme sprigs. The cranberry hot honey will thicken further as it cools.
  ½ cup (170 g) honey, 2 tbsps (30 ml) Frank's Redhot Original Sauce, 1 tbsp (14 g) unsalted butter, 3-4 sprigs fresh thyme, ⅛ tsp (0.75) table salt
• Pour 1–2 inches (2.5–5 cm) of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F (175°C). Fry the chilled goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko coating is evenly golden brown and crisp. Monitor the oil temperature and allow it to return to 350°F (175°C) between batches to prevent greasy breading and excessive softening of the goat cheese.
  vegetable oil
• Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly. Arrange on a serving platter, drizzle with the cranberry hot honey, and garnish with fresh thyme. Serve immediately while the panko coating is crisp and the goat cheese center is warm and creamy.

Notes

• Keep the frying oil at 350°F (175°C), allowing it to return to temperature between batches so the panko browns without becoming greasy.
• The cranberry hot honey thickens as it cools, so avoid reducing it too much while simmering.
• Bread the goat cheese balls up to 24 hours ahead and refrigerate, covered. Freeze for 30 minutes before frying.
• For the air fryer method, lightly spray the frozen breaded goat cheese balls with oil and cook at 375°F (190°C) for 6–8 minutes, leaving space between them. Air fryer results may vary and will not be as crispy as deep fried.
• Serve immediately after frying for the crispiest coating and warm, creamy centers.
• Nutrition is calculated using an estimated 10% oil absorption by weight of the breaded goat cheese balls, not the full amount of frying oil. Values include the cranberry hot honey but exclude optional garnish.
• 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: 110g | Calories: 415kcal | Carbohydrates: 43g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 564mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

Have you made these Fried Goat Cheese Balls with Cranberry Hot Honey? 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 Fried Goat Cheese Balls with Cranberry Hot Honey 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.

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

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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.

Salted Caramel Apple Pie with Homemade Caramel and All-Butter Crust

This salted caramel apple pie might be my favorite way to make apple pie because I’ve always had a thing for a little salt at the end of something sweet. In fact, I have a small container in my purse at all times filled with flaky sea salt for the impromptu dessert moments. And in my life, there are many. Which is probably why I love this pie so much. I get the apples, caramel, and buttery crust first, followed by a small, but noticeable salty finish that makes me look forward to another bite.

I enjoy regular apple pie too, but homemade caramel cooked until it’s dark amber has a flavor that plain sugar doesn’t. It’s also why I put salted caramel in the middle of my salted caramel chocolate chip skillet cookie. The flaky sea salt has a way of keeping the sweetness from getting way ahead of itself. I even sprinkle more of the flaky salt over the lattice before baking, so it’s in the caramel and another taste of it on the pastry.

This is the pie I’d put on a fall table with vanilla ice cream nearby and extra caramel for anyone who thinks the amount already inside isn’t enough. They aren’t wrong.

The Decisions Behind This Recipe

• Three Granny Smith apples and three Honeycrisp apples are my choice for this pie because the salted caramel already adds enough sweetness to the filling. The Granny Smith apples keep the filling from becoming too sweet, while the Honeycrisp apples add their own sweet contribution. Six tart apples would be a lot, even for me. I’m not saying every apple pie needs two varieties, but this caramel-heavy one does.
• Making the salted caramel from sugar and water is the cooked-sugar flavor I like with the apples, which is why I skip the jarred caramel sauce. It’s not that you can’t use jarred, I just like it better this way. I let the sugar go all the way to amber before the butter and cream go in. A pale caramel is still sweet, but it doesn’t have the darker, toasted-sugar flavor I want with the apples and cinnamon.
• Most of the caramel goes directly into the apples before baking, where it mixes with their juices as they soften. I also don’t want this to slice like my cherry pie. The filling thickens as it cools, but it’s supposed to stay soft enough that some caramel flows onto the plate when I serve it.
• I use flaky sea salt twice because it does two different things. The salt in the caramel keeps all the sweetness from taking over the filling, while the salt over the lattice adds salty bites with the pastry. Neither tastes the same, and I like having both. I use Maldon flaky sea salt, and I wouldn’t substitute fine salt. This isn’t the place for it.
• An all-butter crust is what I like with salted caramel. I leave the butter in pea-sized pieces when I make the dough and use enough ice water to bring it together, then give the dough a full two hours in the refrigerator before I roll it out. I also refrigerate the assembled pie while the oven heats because I want the butter to stay cold until the pastry goes into the oven.
• I don’t precook the apples, but I slice them about ⅛ inch thick so they soften during baking without needing extra time in the oven. The thin slices give the caramel more surface area to coat, and they overlap as the pie bakes instead of leaving larger slices of apple in the filling. The thin slices also help the pie finish baking quickly before the lattice gets to dark.

Ingredients

How to Make Salted Caramel Apple Pie

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

• Step One (make and chill the pie dough)
  Whisk the flour, sugar, and salt together in a large bowl, then cut in the cold butter with a pastry blender or your fingertips until you have pea-sized pieces throughout the flour. Add the ice water one tablespoon at a time, mixing until the dough holds together when you press some in your hand. Once it holds together, stop mixing. You want the small pieces of cold butter to stay in the dough because they’ll create flaky pastry as it bakes. Divide the dough into two disks, wrap them, and refrigerate for at least 2 hours.
• Step Two (cook the salted caramel)
  Add the sugar and water to a heavy-bottomed saucepan over medium heat. Let the sugar dissolve and cook without stirring, swirling the pan now and then as the syrup starts changing color. Once it reaches a dark amber color, take it off the heat and carefully whisk in the butter, then the heavy cream. It will bubble up enthusiastically when the dairy goes in, so don’t lean over the pan and act surprised. Stir in the flaky sea salt and let the caramel cool until it is warm and pourable. You don’t want it piping hot when you pour it over the apples.
• Step Three (prepare the apple filling)
  Peel and core the Granny Smith and Honeycrisp apples, then slice them about ⅛ inch thick. I cut mine this thin so the apples have time to become tender before the lattice gets too dark. Toss the apples with the lemon juice, then add the brown sugar, flour, cinnamon, and nutmeg. Pour about two-thirds of the salted caramel over the apples and fold everything together until the slices are coated. Keep the rest of the caramel for serving.
• Step Four (assemble the pie)
  Roll out one chilled dough disk and fit it into a 9-inch pie plate, leaving enough pastry hanging over the edge to finish the rim. Add the caramel-coated apples, spreading them evenly into the crust and mounding them slightly higher in the center. Roll out the second disk, cut it into strips, and weave a lattice over the filling. Trim the extra dough, seal the crusts together, and crimp the rim. A full top crust works too if you would rather skip the lattice, but cut a few vents so the steam has somewhere to escape. Refrigerate the assembled pie while the oven heats so the pastry stays cold before baking.
• Step Five (bake the salted caramel apple pie)
  Preheat the oven to 450°F using conventional bake, not convection, with a rack in the lower third. Brush the pastry with the beaten egg and water, then sprinkle the top with sugar and flaky sea salt. Put the pie on a rimmed baking sheet and bake it for 10 minutes, then lower the oven to 375°F without removing the pie and continue baking for about 30 minutes more, or until the apples are tender. I use a Wolf electric oven on conventional bake, and 40 minutes is usually enough for my thinly sliced apples. Other ovens may need longer, so look for caramel bubbling near the center of the lattice and check that the apples are tender when you test one through an opening. If the crust starts getting too dark before the apples are ready, cover it loosely with foil and keep going.
• Step Six (cool and serve)
  Move the pie to a wire rack and let it cool for at least 2 hours before cutting into it. The filling thickens some as it cools, but some caramel will still flow onto the plate when you serve a slice. That’s not a problem. That is the pie. Warm the reserved caramel if it becomes too firm to pour, then drizzle it over individual slices.

Recipe Tips

• Watch the caramel closely once the sugar syrup starts turning color. It can sit there looking like nothing is happening, then move from pale gold to dark amber in a hurry. Take it off when it reaches dark amber, before it gets so dark that the sugar tastes burnt. And when you add the butter and cream, it’s going to bubble up hard. Use a saucepan with some room in it and keep your face out of the way.
• Keep the pie dough cold while you roll, cut, and weave the lattice. If the strips start feeling soft, sticky, or hard to move without stretching, put the whole thing in the refrigerator for 10 or 15 minutes. Warm pie dough is where perfectly good intentions go to die.
• Don’t decide the pie is finished because the lattice looks golden. The crust can look done before the apples have softened all the way through. Look for caramel bubbling near the center of the pie, then test an apple slice through an opening in the lattice. It should be tender, not crunchy.
• If the crust is getting darker than you want before the filling is ready, cover it loosely with foil and keep baking. I don’t wrap the whole pie up tightly. I just want to protect the pastry while the apples finish their business.
• Let the pie cool for at least 2 hours before slicing. The filling thickens as it cools, but the caramel is still going to be soft. It’s not supposed to turn into a firm fruit pie that stands at attention on the plate.

Storage and Freezing

• Once the pie has cooled completely, cover it and keep it at room temperature for up to 2 days. Don’t cover it while it’s still warm or you’ll trap condensation against the crust, which isn’t doing anybody any favors.
• For longer storage, cover the pie and refrigerate it for up to 5 days. The caramel filling firms up when it’s cold, which is normal. It softens again once the pie warms up.
• To reheat a slice, put it on a baking sheet and warm it in a 300°F oven until heated through. The oven is worth using here if you want to keep some life in the crust. The microwave will warm the filling, but it’s not going to improve the pastry.
• You can freeze the fully baked and cooled pie for up to 3 months. Wrap it well in plastic wrap, then foil, so it doesn’t pick up freezer flavors. Thaw it overnight in the refrigerator, then warm it in the oven before serving.

FAQs

• Can I use store-bought caramel sauce instead of homemade caramel?
  Yes, but use a pourable caramel sauce, not caramel candies or a very thin syrup. Store-bought sauces vary in sweetness, salt, and thickness, so the finished filling may not taste or set exactly like mine.
• Why did my caramel turn grainy?
  Grainy caramel usually means some sugar crystallized while it was cooking. Once the sugar and water are simmering, leave it alone instead of stirring it. Swirl the pan gently if needed. When you add the cream, the caramel may seize and form hard lumps because of the temperature difference. That’s different from grainy caramel. Keep it over low heat and stir until the lumps dissolve.
• Can I make salted caramel apple pie ahead of time?
  Yes. You can make the pie dough and caramel up to 3 days ahead and keep them covered in the refrigerator separately. Let the dough sit out long enough to roll, and warm the caramel a little if it has become too thick to fold into the apples. You can also bake the pie the day before you plan to serve it.
• Can I use a different kind of apple?
  You can. Braeburn and Pink Lady are both good choices. I would still use a mix that includes at least one apple with firmness and acidity, especially because the caramel filling is sweet and the apples are sliced thinly.
• Can I freeze the pie before baking?
  Yes. Assemble the pie, then freeze it until firm before wrapping it well in plastic wrap and foil. Bake it directly from frozen on a rimmed baking sheet, allowing extra time for the frozen filling to heat through. Watch for bubbling caramel near the center and tender apples instead of relying on one exact number of extra minutes. Use a metal pie plate for freezing and baking, since a frozen glass pie plate can crack when placed into a hot oven.
• Can I make this without a lattice crust?
  Yes. Roll out the second dough disk into a full top crust, lay it over the apples, and cut several vents in the top so steam can escape. Brush it with egg wash and finish it with the sugar and flaky sea salt as you would the lattice.

From My Kitchen Notes

Small observations from the margins.

• Salt changes the way I take in sweetness.
• I don’t need everything to hold together to know it’s real.
• Some things need a lattice, not a lid.
• I can leave room for the heat to get out.
• I don’t have to make something firm because I’m afraid it will run.
• I know the difference between being held together and being closed in.
• It’s easy for me to let the good parts show through.
• I’m not interested in anything that only looks good before you cut into it.
• I can wait until something cools before I decide what it’s going to be.
• Some things are worth the mess they make when they finally reach the plate.

Caramel Doesn’t Stop at Apple Pie

• Peach Cobbler Bundt Cake with Bourbon Caramel – Peaches, Southern-style Bundt cake, bourbon caramel.
• Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze – Roasted sweet potatoes, browned butter, dark rum caramel, toasted pecans.
• Caramel Apple Bread Pudding – Brioche, tart apples, brown sugar caramel, custard.
• Maple Caramel Dip – Maple caramel, stovetop preparation, ten minutes.
• Butterfinger Caramel Cheesecake Bars – Graham cracker crust, cheesecake, caramel, Butterfinger candy.

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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.

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

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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.

Butternut Squash Cinnamon Rolls Made with Squash Purée

I’ve put butternut squash into lots of things, but cinnamon roll dough was never an obvious destination. Once I tried it, the part that surprised me was how little the finished rolls tasted like squash. It became much more about what the purée did to the dough than making a cinnamon roll that was screaming butternut squash.

There’s a half cup of squash purée in the dough, and it’s enough to get the golden color and softness I wanted without adding so much moisture that the dough became difficult to manage. That was the real test. Using purée meant I had to pay attention to the dough as I kneaded it, since homemade squash carries more water than canned and flour, no matter how much I want it to, doesn’t absorb the same amount every time.

The filling is where natural cinnamon roll can run the program, with brown sugar, cinnamon and nutmeg, and cream cheese glaze added while the rolls are still warm. Once the dough was right, I didn’t see any reason to make the rest of the cinnamon roll prove there was squash in it.

The Decisions Behind This Recipe

• A half cup of butternut squash purée was enough to change the color and softness of the dough without adding so much moisture that I had to compensate with lots of extra flour. I wanted what the squash did for the dough without making the dough harder to knead, roll and shape.
• Canned and homemade squash purée can both be used, but homemade purée can have more water. That was something I had to account for instead of assuming the flour measurement would work the same every time. If the dough is too sticky, I add flour a tablespoon at a time until it’s soft and slightly tacky.
• I use one whole egg plus an extra yolk in the dough, something I do in lots of recipes when I want the extra fat from the yolk without adding another egg white. I get more tenderness from the extra yolk without adding more egg white to a dough that already has squash purée in it.
• Cinnamon and nutmeg stayed in the filling instead of me adding a whole fall spice lineup to the dough. I didn’t want every part of these rolls to taste like something different was going on. The squash stays in the dough, and the brown sugar and spices stay in the filling. It’s a very tidy spiral system.
• For the first 10 to 15 minutes out of the oven, I loosely cover the rolls. It traps some of the steam while they cool, which keeps the tops softer instead of letting them dry out right away. It’s worth doing.

Ingredients

• All-purpose flour – The amount you need can vary slightly depending on the moisture in your squash purée. Keep extra nearby in case the dough is still sticky during kneading.
• Butternut squash purée – Canned or homemade both work. If you make your own, roast the squash before puréeing it instead of boiling it so you aren’t adding unnecessary water to the dough.
• Instant yeast – I use rapid-rise or instant yeast, which can go directly into the flour. There’s no need to dissolve it in the warm milk first.
• Granulated sugar – There’s only ¼ cup in the dough. Most of the sweetness comes later from the brown sugar filling and cream cheese glaze.
• Whole milk – Warm it to about 100–110°F (38–43°C). It should be warm, not hot.
• Egg and egg yolk – I use one whole egg plus an extra yolk for the additional fat without adding another egg white.
• Unsalted butter – Softened butter goes into the dough, filling and cream cheese glaze, so you’ll want it at room temperature before you begin.
• Salt – I use it in both the dough and the brown sugar filling.
• Brown sugar – This is the sugar for the filling and gets spread over the softened butter before the dough is rolled. If you’re out, make a batch of my homemade brown sugar.
• Cinnamon and nutmeg – I kept both in the filling instead of adding spices to the squash dough.
• Cream cheese – Use full-fat block cream cheese for the glaze and let it soften first.
• Confectioners’ sugar – Sweetens and gives the cream cheese glaze its consistency.
• Milk or cream – Start with one tablespoon and add the second only if you want a thinner cream cheese glaze.
• Vanilla extract or vanilla paste – Either is fine in the cream cheese glaze.
• Toasted walnuts or pecans and maple syrup – Both are optional for serving over the glazed cinnamon rolls.

How to Make Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

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

• Step One (make the dough)
  Stir the flour, sugar, instant yeast and salt together, then add the warm milk, butternut squash purée, egg, egg yolk and softened butter. Knead the dough for 8 to 10 minutes, until it’s smooth, elastic and slightly tacky. This is where I get a feel for the dough instead of automatically adding more flour. If it’s still truly sticky as I knead, I add flour one tablespoon at a time. Transfer the dough to a greased bowl, cover and let it rise for 60 to 90 minutes, or until doubled in size.
• Step Two (make the filling)
  Stir together the brown sugar, cinnamon, nutmeg and salt. Make sure the butter is soft enough to spread easily because trying to smear cold butter over soft dough is how you become irritated with a cinnamon roll.
• Step Three (roll and shape the cinnamon rolls)
  Roll the dough into a 16 x 12-inch (41 x 30 cm) rectangle. Spread the softened butter over the dough, then sprinkle the brown sugar mixture evenly over the top. Roll it up from one long side and cut into 12 rolls. Arrange them in a greased 9 x 13-inch (23 x 33 cm) baking dish, cover and let them rise for 30 to 45 minutes, until they look puffy.
• Step Four (bake the cinnamon rolls)
  Bake at 350°F (175°C) for 22 to 28 minutes, until the rolls are golden and baked through. If the tops are getting too brown before the centers are done, loosely cover the pan with foil. Once they’re out of the oven, loosely cover the pan for 10 to 15 minutes. I know covering something I spent 25 minutes browning sounds backward, but trapping some of the steam keeps the tops softer as they cool.
• Step Five (make the cream cheese glaze)
  Beat the softened cream cheese and butter with the confectioners’ sugar, vanilla and one tablespoon of milk or cream until smooth. Add the second tablespoon only if you want the glaze thinner. Spread it over the cinnamon rolls while they’re still warm, then add toasted walnuts or pecans and a drizzle of maple syrup if you’re using them.

Recipe Tips

• When you roll the dough into the rectangle, try to keep the thickness fairly even from one end to the other. It doesn’t need to be a perfect 16 x 12-inch rectangle with ruler-straight sides, but an even thickness gives you rolls that are closer in size once everything is rolled and cut.
• Before cutting the log, I mark it into halves, then quarters, then divide each quarter into three. This is much easier than eyeballing 12 slices and discovering near the end that my cinnamon roll math has failed me.
• Give the rolls enough room to rise after shaping. I’m looking for them to get visibly fuller and puffy, with some of the space between the rolls beginning to close. A cool kitchen may put you toward the longer end of the 30 to 45 minute range.
• I never judge the bake by the tops alone. Cinnamon rolls can look golden before the dough in the center of the pan is finished, so check one of the center rolls before taking the pan out of the oven.
• Wait until the rolls have had their 10 to 15 minutes under the loose cover before adding the cream cheese glaze. They’ll still be warm enough to soften the glaze, but you won’t lose as much of it down into a very hot pan.

Storage, Freezing and Reheating

• Once the cream cheese glaze is on the cinnamon rolls, I store leftovers covered in the refrigerator for up to 5 days. If I know ahead of time that some rolls won’t be eaten right away, I leave those unglazed and keep them covered at room temperature for up to 2 days.
• For longer storage, freeze the baked cinnamon rolls without the cream cheese glaze. Once they’re cool, wrap them well and freeze for up to 2 months. Thaw them before reheating and make the glaze when you’re ready to serve them.
• For one cinnamon roll, I usually reheat it in the microwave for about 15 seconds, adding a few more seconds if needed. For several unglazed rolls, cover them loosely with foil and warm them in a low oven until heated through.

FAQs

• Can I use canned butternut squash purée?
  Yes. Canned butternut squash purée saves you from roasting and puréeing a squash first. Make sure you’re buying plain butternut squash purée without added sugar or spices.
• Can I make my own butternut squash purée?
  Yes. I like roasting the squash instead of boiling it because boiling introduces more water. Mash or purée the roasted flesh until smooth, let it cool completely and measure the ½ cup you need for the dough.
• Can I make butternut squash cinnamon rolls overnight?
  Yes. Assemble and cut the cinnamon rolls, arrange them in the baking dish and cover the pan before the second rise. Refrigerate overnight, then take the pan out in the morning and give the rolls about 45 to 60 minutes at room temperature to get puffy before baking. A cold kitchen may require more time.
• Can I use pumpkin purée instead of butternut squash purée?
  Yes, as long as you use plain pumpkin purée and not pumpkin pie filling. Pumpkin purée can have a different moisture level than butternut squash, so pay attention to the dough as you knead and add extra flour only if you need it.
• Can I make these without a stand mixer?
  Yes. Mix the dough with a sturdy wooden spoon until it becomes difficult to stir, then turn it onto a lightly floured surface and knead by hand. The same dough cue applies whether you use your hands or a mixer: you’re looking for smooth, elastic dough that remains slightly tacky.

From My Kitchen Notes

Small observations from the margins.

• A measurement can get me close, but I still have to be aware of what’s in front of me.
• More has not always been the answer when something feels difficult to take care of.
• I’ve figured out there’s a difference between waiting and waiting for a change I can really see.
• Dividing something evenly is easier when I stop guessing and make a few marks first.
• Softness is something I now protect after the warmth is gone.
• I don’t need something to be obvious for me to know it changed things.
• I’ve gotten better at noticing when something needs more from me and when it needs to be left alone.

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Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Butternut Squash Cinnamon Rolls have squash purée mixed into the dough, a brown sugar filling with cinnamon and nutmeg, and cream cheese glaze spread over the warm rolls.

Course Breakfast, Brunch

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, squash cinnamon rolls

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Rise Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 rolls

Calories 367kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. For mixing and kneading the dough. You can also knead by hand.
• mixing bowls For the dough, filling and cream cheese glaze.
• rolling pin For rolling the dough into a 16 x 12-inch (41 x 30 cm) rectangle.
• baking pan 9x13 (33x23) For baking 12 cinnamon rolls.

Ingredients

Dough:

• 3¾ cup (450 g) all-purpose flour plus more as needed
• ¼ cup (50 g) granulated sugar
• 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
• 1 tsp (6 g) table salt
• ¾ cup (180 ml) warm whole milk warmed to 100–110°F (38–43°C)
• ½ cup (120 g) butternut squash purée roasted and mashed or canned
• 1 large egg room temperature
• 1 egg yolk room temperature
• 5 tbsps (70 g) unsalted butter softened

Filling:

• ½ cup (100 g) light brown sugar
• 2 tsps (5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• ¼ tsp (1.5 g) table salt
• 4 tbsps (55 g) unsalted butter softened

Cream Cheese Glaze:

• 4 oz (113 g) full-fat cream cheese softened
• 2 tbsps (28 g) unsalted butter softened
• ¾ cup (90 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract or vanilla bean paste
• 1-2 tbsps (15-30 ml) whole milk or cream

Optional Garnish:

• chopped toasted walnuts or pecans
• maple syrup

Instructions

• In the bowl of a stand mixer fitted with the dough hook, stir together the all-purpose flour, granulated sugar, instant yeast and salt. Add the warm whole milk, butternut squash purée, egg, egg yolk and softened butter. Mix on low speed until a shaggy dough forms.
  3¾ cup (450 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast, 1 tsp (6 g) table salt, ¾ cup (180 ml) warm whole milk, ½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter
• Knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic and slightly tacky. If the dough remains sticky as it kneads, add additional flour 1 tablespoon at a time, allowing each addition to incorporate before adding more.
• Transfer the dough to a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
• Stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Set aside with the softened butter.
  ½ cup (100 g) light brown sugar, 2 tsps (5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, ¼ tsp (1.5 g) table salt
• Grease a 9 x 13-inch (23 x 33 cm) baking dish. Turn the risen dough onto a lightly floured surface and roll into a 16 x 12-inch (41 x 30 cm) rectangle.
• Spread the softened butter evenly over the dough, then sprinkle the brown sugar mixture evenly over the butter. Beginning with one long side, roll the dough into a log. Cut into 12 even rolls and arrange them in the prepared baking dish. Cover and let rise for 30–45 minutes, or until visibly puffy.
  4 tbsps (55 g) unsalted butter
• Preheat the oven to 350°F (175°C).
• Bake for 22–28 minutes, until golden and baked through in the center. If the tops are browning before the center rolls are done, loosely cover the baking dish with foil for the remainder of the baking time.
• Remove from the oven and loosely cover the baking dish for 10–15 minutes to trap some of the steam while the rolls cool.
• Beat the softened cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla and 1 tablespoon (15 ml) whole milk or cream and beat until smooth. Add the remaining milk or cream as needed for a thinner glaze.
  4 oz (113 g) full-fat cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, 1-2 tbsps (15-30 ml) whole milk
• Spread the cream cheese glaze over the warm cinnamon rolls. Garnish with toasted walnuts or pecans and maple syrup, if desired.
  chopped toasted walnuts, maple syrup

Notes

• Homemade butternut squash purée can contain more moisture than canned. Add additional flour only as needed during kneading.
• For overnight cinnamon rolls, cover and refrigerate the shaped rolls before the second rise. Let them stand at room temperature for 45–60 minutes, or until puffy, before baking.
• Freeze baked cinnamon rolls without the cream cheese glaze for up to 2 months.
• Optional walnuts, pecans and maple syrup are not included in 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: 105g | Calories: 367kcal | Carbohydrates: 52g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 291mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1577IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

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

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