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.

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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.

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Lightened-Up Pumpkin Bread

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

Course Breakfast, Brunch, Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

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Salted Caramel Apple Pie

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

Course Dessert

Cuisine American

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

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive Time: Chilling dough, Cooling Pie 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 10

Calories 640kcal

Author Cathy Pollak

Equipment

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

Ingredients

Pie Crust:

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

Salted Caramel:

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

Apple Pie Filling:

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

Topping:

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

Oatmeal Cookie Apple Crisp with a Cracked Cookie Crust

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

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

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

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

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

The Decisions Behind This Recipe

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

Ingredients

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

How to Make Oatmeal Cookie Apple Crisp Dump Cake

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

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

Recipe Tips

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

Storage and Reheating

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

FAQs

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

From My Kitchen Notes

Small observations from the margins.

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

Apple Crisp Has Options

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

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.

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

The post Butternut Squash Cinnamon Rolls with Cream Cheese Glaze appeared first on Noble Pig.

Apple Tart with Puff Pastry, Brown Sugar Butter and Cinnamon

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

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

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

The Decisions Behind This Recipe

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

Ingredients

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

How to Make Puff Pastry Apple Tart

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

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

Recipe Tips

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

Storage

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

FAQs

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

From My Kitchen Notes

Small observations from the margins.

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

When There’s More Puff Pastry In the Freezer

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

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Puff Pastry Apple Tart

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

Course Dessert

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 9

Calories 244kcal

Author Cathy Pollak

Equipment

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

Ingredients

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

Instructions

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

Notes

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

 

Nutrition

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

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

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

The post Puff Pastry Apple Tart appeared first on Noble Pig.

Savory Roasted Acorn Squash with Parmesan and Fresh Thyme

Acorn squash has been treated like it needs brown sugar to be interesting, and I don’t agree. It’s already sweet once it roasts. I’ve never felt the need to add maple syrup, cinnamon and half the dessert cabinet to convince myself it should be part of dinner.

I want the squash to taste like acorn squash, but with something salty and even a little bossy next to it. Parmesan does that really well when it goes into the oven with the squash instead of getting sprinkled on at the end. Fresh thyme, black pepper and olive oil finish the rest, and that’s really all it needs.

And yes, I always let some of the Parm fall onto the pan on purpose because the browned, crunchy pieces are mine. If you’re standing next to me when the pan comes out, you’ll have to act accordingly.

The Decisions Behind This Recipe

• I cut the acorn squash crosswise into ¾-inch slices because that gives me the balance I want. There’s enough squash in the middle to stay soft, but lots of exposed surface for olive oil, thyme and Parmesan. Go much thinner and the squash gets tender before the cheese has had enough time to brown, which defeats the purpose.
• I leave the skin on because peeling an acorn squash is work I have no interest in doing. It softens as it roasts and it’s edible, but if someone doesn’t want it, it separates easily enough once the squash is cooked. I would rather spend that time grating Parmesan.
• The Parm goes on before the pan goes into the oven. I want it to roast with the squash, not sit on top afterward being melty. Some of it stays on the slices, and the rest falls onto the parchment. As mentioned, I’m here for the browned pieces, which is why I don’t try to keep everything neat.
• Once the cheese is on, I don’t flip the pieces. The squash cooks through at 400°F, and turning every slice halfway through would knock off the Parmesan I just put there. I start checking the thickest pieces around 20 minutes with a paring knife. When the knife slides in easily and the cheese has browned, they’re done.

Ingredients

• Acorn squash – I leave the skin on and cut the squash crosswise into ¾-inch slices. Look for one that feels firm and heavy for its size, without soft spots or a mushy area around the stem.
• Olive oil – Enough to coat the squash and help the Parmesan, thyme, salt and pepper stay on the slices.
• Fresh thyme – I use whole sprigs because they can roast right alongside the squash, and the little leaves naturally fall onto the slices as everything cooks.
• Kosher salt – Seasons the squash before roasting. I use Diamond Crystal kosher salt, so if you use a denser salt, you may want a little less.
• Black pepper – Freshly ground. Parm and thyme already have lots going on, so black pepper is all I want next to them.
• Parmesan cheese – Freshly grated, and not to be difficult about it. I want it fine enough to stick to the squash and brown as it roasts. The pieces that fall onto the parchment and get crisp are part of the arrangement.

How to Roast Acorn Squash with Parmesan

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

• Step One (prep the squash)
  Preheat the oven to 400°F and line a large rimmed baking sheet with parchment. Cut the acorn squash in half, scoop out the seeds and stringy center, then slice it crosswise into ¾-inch pieces. Leave the skin on. It’s edible once roasted, and peeling an acorn squash is not how I plan to spend my time.
• Step Two (season everything)
  Arrange the squash in a single layer, drizzle it with olive oil and season with kosher salt and black pepper. Turn the slices so both sides get coated, then scatter the fresh thyme over the pan.
• Step Three (add the Parmesan)
  Sprinkle the freshly grated Parmesan over the squash and don’t worry about keeping every bit of it on top. Some of it should fall onto the parchment. Those are the pieces that brown into crunchy Parm scraps, and they’re part of the plan.
• Step Four (roast until tender)
  Roast for 20 to 30 minutes without flipping. Start checking the thicker slices around 20 minutes with a paring knife. When it slides in easily and the Parmesan has browned, take the pan out of the oven.

Recipe Tips

• Acorn squash is awkward to cut because of the ridges and firm flesh, so make sure you have a stable setup before you start leaning on the knife. Put it on a sturdy cutting board, make sure it isn’t rolling, and if the stem is in the way, cut beside it instead of trying to power straight through.
• Give the slices room on the baking sheet. If they’re crowded or overlapping, the moisture has nowhere to go and the squash steams more than I want it to.
• Skip the shelf-stable Parmesan in the shaker for this one. It doesn’t melt or brown the same way, and very coarse pre-shredded Parmesan won’t hold to the squash as well.
• If you want to use delicata squash instead, the same general method works. Start checking it earlier because delicata squash is usually smaller and has thinner flesh than acorn squash.

Storage and Reheating

• Store leftover Parmesan roasted acorn squash in an airtight container in the refrigerator for up to 4 days. For reheating, I like the oven or air fryer because either one gives the Parm another chance to crisp up. Reheat at 350°F until the squash is hot. The microwave works too, but everything will be softer.
• I wouldn’t freeze this one. Cooked acorn squash can technically be frozen, but once these slices thaw, the texture is much softer than it was coming out of the oven.

FAQs

• What should I serve with Parmesan roasted acorn squash?
  I use it anywhere I serve a roasted vegetable side. It works with chicken, pork or beef, and it’s really good with turkey when you want a savory squash on the table instead of adding another sweet side.
• Can I make Parmesan roasted acorn squash ahead of time?
  You can roast it ahead and reheat it, but I like it the day it’s made. The Parmesan is at its best right out of the oven, and reheating gets you close, but not all the way back to that first pan.
• Can you eat the skin of roasted acorn squash?
  Yes. Acorn squash skin is edible and softens as it roasts, so there’s no need to peel it for this recipe. I eat it with the squash, but if you don’t care for the texture, it separates easily from the flesh once cooked.
• Can I use dried thyme instead of fresh thyme?
  Yes. Use about 1 teaspoon dried thyme in place of the fresh sprigs and sprinkle it over the squash with the salt and pepper. Dried thyme is more concentrated, so you need much less of it.
• Can I use another cheese instead of Parmesan?
  Pecorino Romano is the closest substitution I’d make. It’s saltier than Parmesan, so I’d reduce the added kosher salt a little. I wouldn’t use a high-moisture melting cheese because it changes the way the squash roasts.
• Do I need to remove the seeds from acorn squash before roasting it?
  For this sliced preparation, yes. If you like roasted squash seeds, save them and roast them separately instead of throwing them away.

From My Kitchen Notes

Small observations from the margins.

• Some things are already sweet enough without needing them to become sweeter.
• I don’t have to remove every hard part to get to something softer.
• And I don’t need to turn everything halfway through for it to come out right.
• Sometimes the pieces that fall away are the ones worth waiting for.
• There’s a difference between adding something and covering up what’s already there.
• At some point I stopped fighting every hard edge before I began something new.
• A little salt tells me more about sweetness than sugar ever does.
• Sometimes being left alone in the middle of something is the only way I find out how it ends.

Squash Has More Than One Good Idea

• Maple Butternut Squash and Apple Soup – Butternut squash, apples, sweet potatoes, maple.
• Butternut Boursin Bacon Soup – Butternut squash, Boursin cheese, bacon, creamy soup.
• Butternut Squash Cinnamon Rolls – Butternut squash dough, warm spices, cream cheese glaze.
• Spiced Acorn Squash with Brown Butter Glaze – Acorn squash, Chinese five spice, brown butter glaze.

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Parmesan Roasted Acorn Squash

Parmesan roasted acorn squash is a savory way to cook naturally sweet winter squash with fresh thyme, black pepper and Parmesan roasted right on top. The squash is sliced with the skin on, giving the cheese lots of surface to cover with no peeling required.

Course Side Dish

Cuisine American

Keyword acorn squash recipe, acorn squash side dish, baked acorn squash recipe, how to roast acorn squash, Parmesan Roasted Acorn Squash, parmesan roasted acorn squash recipe, Roasted Acorn Squash, roasted acorn squash recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 164kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet Gives the squash room to roast in a single layer.
• parchment paper
• chef knife Makes it easier to halve and slice the firm acorn squash.
• Cutting board Keeps the squash stable while cutting.
• grater For grating your own Parmesan.

Ingredients

• 1 (2 lb / 900 g) acorn squash halved, seeded and sliced ¾" (2 cm) thick
• 2 tbsp (30 ml) olive oil
• 8 sprigs fresh thyme
• ½ tsp (3 g) kosher salt
• ¼ tsp (1 g) black pepper
• ¼ cup (25 g) freshly grated Parmesan cheese

Instructions

• Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• Arrange the acorn squash slices in a single layer on the prepared baking sheet. Drizzle with olive oil and season with kosher salt and black pepper, turning the slices to coat both sides. Scatter the fresh thyme over the squash, then sprinkle with Parmesan, letting some fall onto the pan.
  1 (2 lb / 900 g) acorn squash, 2 tbsp (30 ml) olive oil, 8 sprigs fresh thyme, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper, ¼ cup (25 g) freshly grated Parmesan cheese
• Roast, without turning, for 20–30 minutes, until a paring knife easily pierces the thickest part of the squash and the Parmesan is browned. Serve warm.

Video

Notes

• There’s no need to peel the acorn squash. The skin softens as it roasts and is edible, but it can easily be left behind on the plate.
• Let some of the Parmesan fall onto the parchment. Those pieces brown and get crunchy in the oven.
• Delicata squash can also be prepared this way, but begin checking it earlier since the slices are typically smaller and thinner.
• 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: 175g | Calories: 164kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 413mg | Potassium: 688mg | Fiber: 3g | Sugar: 1g | Vitamin A: 716IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 1mg

Have you made this Parmesan Roasted Acorn Squash? 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 Parmesan Roasted Acorn Squash appeared first on Noble Pig.

Apple Cider Muffins with a Brown Sugar Cinnamon Ribbon

These apple cider streusel muffins remind me of the time right before harvest here in Oregon when the grapes are taking their sweet time. There’s this funny, very anticipatory stretch where, as winemakers, we were completely ready to start the vintage, but nothing was ready to be picked. It was the equivalent of our own Super Bowl. So instead of waiting around for the sugars to get where we needed them, we’d make cider. Fresh and hard.

Every winery that’s been around long enough has one, if not several, old basket presses hanging around. Everybody would bring apples. We all had trees loaded with them, and we’d spend a weekend washing, grinding and pressing fruit while mostly drinking beer and talking about grapes. Which is very winemaker behavior. We were making hard cider while being wound up about the wine we were about to make, drinking only beer and complaining about the ensuing eighteen-hour days before harvest had even started. It was peak networking. And we loved it.

I had my own cider formula by then. I used sixty percent sweet apples, usually Honeycrisp, twenty-five percent sharp apples, usually Granny Smith and McIntosh, and fifteen percent bitter apples, which for me meant crab apples because I have a tree full of them. Everybody had their own formula, but that was mine.

Making cider is also a complete mess. I think it’s worse than winemaking. There’s apple pulp everywhere, sticky pomace, heavy equipment, and the old basket presses take muscle once you start cranking them down. Winemaking has a way of making you physically strong whether you planned on it or not, so that was never a problem.

And this is why these apple cider muffins make me laugh. I know precisely what went into making the two cups of cider I use for these muffins, and then I stand over the stove and reduce almost all of it away until I’m left with three tablespoons. It does feel slightly criminal.

But I wanted these to taste like cider, not chopped apples or applesauce with some cider in the vicinity, and the only way I could get enough cider flavor into the batter without throwing off the ratio of liquid to dry ingredients was to concentrate the cider first.

So this is where my life has ended up, from winemaker to hard-cider maker, now reducing two cups of fresh cider into 45 grams for muffins like somebody’s very sweet aunt. I guess it’s fine.

The Decisions Behind This Recipe

• The cider reduction is really where this recipe started. Two cups of fresh cider sounds like a lot when only three tablespoons end up in the batter, but regular cider adds a lot of water with it. I wanted enough cider in the muffin to taste it, and there was no way I was going to pour two cups into a muffin batter and then spend the rest of the recipe trying to undo what I had done. Reducing 480 grams down to 45 grams gave me the concentrated cider flavor I wanted and got rid of most of the water I didn’t.
• There are no chopped apples, applesauce or apple butter in these on purpose. I kept wanting to add one of them during testing because that would have been the obvious way to make the muffins taste more apple-y, but every time I thought about it, I came back to the same idea. I wanted an apple cider muffin. Once I started adding other forms of apple, the cider stopped being the defining flavor.
• I also didn’t want to keep adding more cinnamon and brown sugar to the batter. There’s already cinnamon in there with nutmeg, allspice and cloves, and at some point adding more makes the muffin taste uniformly spiced. The brown sugar cinnamon ribbon gave me somewhere else to put a stronger concentration of both, so you get the darker, sweeter stripe through the middle instead of the batter being in charge of everything.
• The spice mixture in the batter is borrowed from the idea of an apple cider doughnut. Cinnamon is very present, with freshly grated nutmeg, allspice and cloves. I held back on the supporting spices because I wanted the reduced cider to come through. This can become an apple spice muffin very quickly if the fall spice cabinet is unleashed.
• I used melted butter and neutral oil because I wanted the benefit of each. Butter gives me flavor that oil doesn’t, while the oil keeps the muffin softer after it cools. I split the fat between the two, which gives me a muffin that is still worth eating the next morning.
• The streusel is doing something different from the cinnamon ribbon, even though they share some of the same flavors. The ribbon adds a concentrated brown sugar-cinnamon middle. The streusel adds weight and texture on top, plus another place for cinnamon to be without putting more of it into the batter. And I leave the streusel pieces big because tiny sandy streusel doesn’t fit my personality.
• The 15-minute rest and the two oven temperatures came later, once I had the flavor where I wanted it. Letting the batter sit gives the flour time to hydrate before baking, and then I start the muffins at 425°F for five minutes before dropping the oven to 350°F without opening the door. That first blast of heat helps push the muffin tops upward, and the lower temperature finishes the centers without the streusel getting darker and darker.

Ingredients

• Fresh apple cider – This is the apple in the recipe, so I use fresh cider, not apple juice. Cider has more apple character to begin with, which is important when two cups are getting reduced all the way down to three tablespoons.
• All-purpose flour – You’ll use it in both the muffin batter and the streusel.
• Granulated sugar and light brown sugar – Granulated sugar sweetens the muffin batter, while the brown sugar is reserved for the cinnamon ribbon and streusel. I like light brown sugar because it adds molasses flavor without making either one too dark. If you’re out, make a batch of my homemade brown sugar.
• Buttermilk – This adds moisture and acidity to the batter, and the acidity works with the baking soda. Full-fat buttermilk is what I use when I can get it. If not, 2 percent is fine.
• Unsalted butter and neutral oil – Both go into the batter, while the butter also goes into the streusel. I use a neutral oil like canola or vegetable because I don’t want to taste it competing with the cider and spices.
• Eggs – Two large eggs add richness to the batter. I use them at room temperature so they mix more easily with the rest of the wet ingredients.
• Cinnamon, nutmeg, allspice and cloves – Cinnamon is in the batter, the brown sugar ribbon and the streusel. Nutmeg, allspice and cloves stay in the batter and give it a cider-doughnut spice profile. Freshly grated nutmeg is my preference, but pre-ground is fine.
• Vanilla extract – This goes into both the batter and the streusel. It’s a small amount in each, but I notice when it isn’t there.
• Baking powder and baking soda – I use both because the batter has buttermilk and I want enough lift for a muffin with a cinnamon ribbon and a serious amount of streusel.
• Kosher salt – Necessary for the batter and streusel. I use Diamond Crystal kosher salt, so adjust if you’re using a denser brand.

How to Make Apple Cider Streusel Muffins

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

• Step One (reduce the apple cider)
  Pour the apple cider into a small saucepan and keep it at a steady simmer until 2 cups have cooked all the way down to 45 grams, or 3 tablespoons. Start weighing it once it begins looking properly reduced because the last stretch moves much faster than you think, and there is a very short distance between almost there and damn it. Transfer the reduction to a small bowl and let it cool completely before it goes anywhere near the batter.
• Step Two (make the cinnamon ribbon and streusel)
  Stir together the brown sugar and cinnamon for the ribbon and set it aside. In another bowl, mix the brown sugar, flour, cinnamon and salt for the streusel, then add the melted butter and vanilla and work it around with a fork until crumbs form. I press some of it together with my fingers because I want chunks on top, not cinnamon-colored sand pretending to be streusel.
• Step Three (mix the batter)
  Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cloves in one bowl. In a larger bowl, whisk the eggs and sugar until they’re well combined and slightly lighter in color, then add the buttermilk, cooled cider reduction, oil, melted butter and vanilla. Fold in the dry ingredients until the flour disappears and stop there, because this isn’t where you keep going.
• Step Four (let the batter rest)
  Cover the batter and leave it alone for 15 minutes while the oven preheats to 425°F. That rest gives the flour time to hydrate before baking, and once the 15 minutes are up, don’t reward your patience by stirring the life back out of it.
• Step Five (add the cinnamon ribbon and streusel)
  Divide about 40% of the batter among the muffin cups, then sprinkle 1 teaspoon of cinnamon sugar over each one. Go back with another teaspoon, use the bowl of the spoon to make a small well in the center, and fill that well with the second teaspoon of cinnamon sugar. Divide the remaining batter among the muffin cups, covering the cinnamon sugar, then top each one with about 1 tablespoon of streusel, pressing a few of the bigger pieces in lightly so they don’t launch themselves across the oven later.
• Step Six (bake and cool)
  Bake at 425°F for 5 minutes, then lower the oven to 350°F without opening the door because you don’t want to interrupt the muffin tops while they’re trying to get tall. Bake for another 10–12 minutes, until the centers register 195–200°F, then let the muffins cool in the pan for about 10 minutes before moving them to a wire rack.

Recipe Tips

• Weigh your empty saucepan before you start reducing the cider and write down that weight. Toward the end of the reduction, put the saucepan with the cider still in it on the scale. Subtract the weight of the empty saucepan from the total weight of the saucepan plus cider. The number you’re left with is the weight of the cider. When that number reaches 45 grams, you’re done.
• Really pay attention near the end of the cider reduction. The first part takes its sweet time and then it doesn’t. Once most of the water is gone, the weight starts dropping much faster, so this is not the part to wander away. If I go a gram or two under 45, I’m not starting over, but I wouldn’t deliberately reduce it much farther because eventually you’re moving from concentrated cider toward syrup.
• Let the cider reduction cool completely. It shouldn’t be warm enough to affect the eggs or melted butter when it goes into the batter, but it shouldn’t be refrigerator-cold either. Cool room temperature is ideal.
• Stop mixing as soon as the flour disappears, making sure there are no dry spots hiding at the bottom. After the 15-minute rest, leave the batter alone and portion it as it is. One last vigorous stir defeats part of what you accomplished by leaving it alone in the first place.
• Make the streusel pieces big. I press some of the mixture together first and then break it apart before putting it on the muffins. Fine streusel disappears into the top, and I want to still know it’s there when the muffin is baked.
• Use the internal temperature if you have a thermometer. I pull these at 195–200°F in the center. The streusel makes it harder to judge the muffin by color alone, and waiting for the top to look “more done” is an easy way to overbake the center.

Storage and Reheating

• These are best the day they’re baked, when the muffin is soft and the streusel still has the most texture. Let them cool completely before storing them because trapped steam will soften the topping much faster than time will.
• Keep the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, although the cold will make the muffins firmer.
• To bring a refrigerated muffin back to life, I prefer a 300°F oven for about 5–8 minutes. For one muffin and no patience, 10–15 seconds in the microwave takes the chill off, although the streusel will stay softer.
• For freezing, let the muffins cool completely, freeze them in a single layer until firm, then transfer them to a freezer container or bag so the streusel doesn’t get crushed. They’ll keep well for up to 3 months. Thaw at room temperature, or warm a thawed muffin at 300°F for about 5–8 minutes. You can also reheat one from frozen at 300°F for roughly 12–15 minutes.

FAQs

• Can I use apple juice instead of apple cider?
  You can, but it won’t give you the same muffin. Fresh apple cider has more apple character before it’s reduced, so there’s more there to concentrate. Apple juice will still reduce, but the finished flavor will be milder and won’t have the same cider character.
• Do I really need to reduce the apple cider?
  Yes. Forty-five grams of unreduced cider is not the same thing as starting with 480 grams and cooking it down to 45. Most of the water leaves during reduction while the apple flavor becomes concentrated. Adding enough regular cider to get the same flavor would add too much liquid to the batter, while 3 tablespoons of unreduced cider wouldn’t have nearly enough cider flavor.
• Can I make the apple cider reduction ahead of time?
  Yes. Reduce the cider to 45 grams, cool it completely and refrigerate it in a covered container for up to one day. Let it sit out long enough to lose the refrigerator chill before mixing the batter.
• Why don’t these apple cider muffins have apples in them?
  I wanted them to taste like apple cider, not like apple muffins that have a splash of cider. Chopped apples, applesauce and apple butter all add their own flavor and texture, and once I started adding those, I stopped tasting the cider the way I wanted to.
• Can I skip the cinnamon sugar ribbon?
  You can, but don’t. The batter already has cinnamon and the other cider-doughnut spices, but the ribbon gives you a much stronger concentration of brown sugar and cinnamon in the middle. Without it, the muffin is fine, but it loses one of its best features.
• Why do you bake the muffins at two temperatures?
  The first 5 minutes at 425°F give the muffin tops a stronger initial push upward. Lowering the oven to 350°F lets the centers finish baking without keeping that much heat on the streusel for the entire bake.
• Can I make these without buttermilk?
  I wouldn’t replace the buttermilk with plain milk cup for cup because its acidity works with the baking soda in the batter. If you need a substitute, use one that mimics cultured buttermilk instead of removing that acidity from the recipe.

From My Kitchen Notes

Small observations from the margins.

• Sometimes what’s left behind becomes stronger after most of it has been reduced away.
• I prefer some things concentrated instead of spread across everything else.
• You can remove a lot and still end up with what’s most important.
• Clarity happens when there’s less water in the way.
• Intensity is easier to live with when it has a destination.
• Separation can make the difference between disappearing and being noticed.
• The middle doesn’t have to explain itself to the ends.
• Sometimes the part you almost lose is the one that finally becomes obvious.

When Streusel Is Part of the Reason

• Honey Butter Muffins – Honey, butter, crunchy streusel topping.
• German Plum Cake with Streusel – Fresh plums, yeasted cake, buttery streusel.
• Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
• Amish Apple Fritter Bread – Tender apples, cinnamon swirl, streusel, sweet glaze.
• Pumpkin Buttermilk Muffins – Pumpkin, buttermilk, warm spices, buttery streusel.

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

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Apple Cider Streusel Muffins

Apple Cider Streusel Muffins are made with fresh cider reduced for concentrated apple flavor, a brown sugar cinnamon ribbon, cider-doughnut spices and a buttery cinnamon streusel topping.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword apple cider muffins, apple cider streusel muffins, cinnamon streusel muffins, fall muffins, reduced apple cider

Prep Time 50 minutes minutes

Cook Time 17 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 12 muffins

Calories 460kcal

Author Cathy Pollak

Equipment

• 12-Count Muffin Tin Holds the full batch and gives the muffins room to rise during the initial high-temperature bake.
• muffin liners Make the muffins easier to remove from the pan while protecting the sides and streusel during serving and storage.
• Saucepan or light-colored small skillet. Used to reduce the apple cider from 480 grams to 45 grams.
• kitchen scale Useful for determining when the cider has reached the correct final weight.
• mixing bowls Separate bowls are useful for the cinnamon sugar, streusel, dry ingredients and wet ingredients.
• whisk Thoroughly distributes the dry ingredients and mixes the wet ingredients.
• rubber spatula Folds the dry ingredients into the wet ingredients without unnecessarily working the batter.
• measuring cups and spoons Measure the spices and are also used to create the wells for the cinnamon sugar ribbon.
• cooling rack Allows air to circulate around the muffins as they finish cooling.
• instant-read thermometer Gives a reliable doneness check; the centers should register 195–200°F (91–93°C).

Ingredients

Apple Cider Reduction:

• 2 cups (480 g) fresh apple cider

Cinnamon Sugar Ribbon:

• ⅓ cup (67 g) packed light brown sugar
• 2¼ tsps (6 g) ground cinnamon

Cinnamon Streusel:

• ⅓ cup (67 g) packed light brown sugar
• ½ cup (65 g) all-purpose flour
• ½ tsp (1 g) ground cinnamon
• ¼ tsp (1 g) kosher salt
• 4 tbsps (56 g) unsalted butter melted
• 1 tsp (5 ml) vanilla extract

Apple Cider Muffin Batter:

• 3 cups (375 g) all-purpose flour
• 2½ tsps (10 g) baking powder
• ½ tsp (2 g) baking soda
• 1 tsp (3g) kosher salt
• 2 tsps (5 g) ground cinnamon
• ½ tsp (1 g) freshly grated nutmeg
• ⅛ tsp (0.25 g) ground allspice
• ⅛ tsp (0.25 g) ground cloves
• 2 large eggs room temperature
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk room temperature
• 3 tbsps (45 g) cooled apple cider reduction
• ¼ cup (60 ml) neutral oil
• ¼ cup (60 g) unsalted butter melted and slightly cooled
• 1½ tsps (7.5 ml) vanilla extract

Instructions

• Pour the apple cider into a small saucepan and bring to a simmer over medium heat. Adjust the heat as needed to maintain a steady simmer and cook until the cider has reduced to 45 grams (3 tablespoons). Weigh the cider periodically as it becomes more concentrated, since the reduction will happen more quickly near the end. Transfer to a small bowl and cool completely.
  2 cups (480 g) fresh apple cider
• Combine the light brown sugar and cinnamon for the cinnamon sugar ribbon in a small bowl. Set aside.
  ⅓ cup (67 g) packed light brown sugar, 2¼ tsps (6 g) ground cinnamon
• Combine the light brown sugar, flour, cinnamon, and salt for the streusel in a medium bowl. Add the melted butter and vanilla extract and stir with a fork until evenly moistened and crumbs form. Press some of the mixture together with your fingers to form larger pieces. Set aside.
  ⅓ cup (67 g) packed light brown sugar, ½ cup (65 g) all-purpose flour, ½ tsp (1 g) ground cinnamon, ¼ tsp (1 g) kosher salt, 4 tbsps (56 g) unsalted butter, 1 tsp (5 ml) vanilla extract
• Line a standard 12-cup muffin pan with paper liners.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
  3 cups (375 g) all-purpose flour, 2½ tsps (10 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (3g) kosher salt, 2 tsps (5 g) ground cinnamon, ½ tsp (1 g) freshly grated nutmeg, ⅛ tsp (0.25 g) ground allspice, ⅛ tsp (0.25 g) ground cloves
• Whisk the eggs and granulated sugar in a large bowl until thoroughly combined and slightly pale. Add the buttermilk, 45 grams (3 tablespoons) cooled apple cider reduction, neutral oil, melted butter, and vanilla extract. Whisk until smooth and thoroughly combined.
  2 large eggs, 1 cup (200 g) granulated sugar, ¾ cup (180 ml) plus 1 tbsp (15 ml) buttermilk, 3 tbsps (45 g) cooled apple cider reduction, ¼ cup (60 ml) neutral oil, ¼ cup (60 g) unsalted butter, 1½ tsps (7.5 ml) vanilla extract
• Add the dry ingredients to the wet ingredients and fold with a rubber spatula until no dry flour remains. Do not overmix.
• Cover the batter and let it rest for 15 minutes. While the batter rests, preheat the oven to 425°F (218°C).
• Divide approximately 40% of the muffin batter evenly among the 12 prepared muffin cups.
• Sprinkle 1 teaspoon of the cinnamon sugar mixture evenly over the batter in each muffin cup. Using the bowl of the teaspoon, make a well in the center of the batter, then add another teaspoon of cinnamon sugar to each well.
• Divide the remaining muffin batter evenly among the muffin cups, covering the cinnamon sugar ribbon.
• Break the streusel into large crumbs with a fork. Cover each muffin with approximately 1 tablespoon of streusel, lightly pressing the crumbs into the batter to help them adhere.
• Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 10–12 minutes, until the muffins are golden and the center of each muffin reaches 195–200°F (91–93°C).
• Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

• Reducing the apple cider is essential to the flavor of these muffins. Two cups (480 g) of fresh cider are concentrated to 3 tablespoons (45 g), removing much of the water while retaining enough cider flavor for the muffin batter.
• For an easier way to track the reduction, weigh the empty saucepan before adding the cider and note its weight. As the cider approaches its final weight, place the saucepan on the scale and subtract the weight of the empty pan to determine how much cider remains.
• Watch the cider carefully toward the end of cooking. Once much of the water has evaporated, the reduction progresses considerably more quickly.
• Cool the cider reduction completely before adding it to the muffin batter. It can be prepared a day or more in advance and refrigerated; allow it to come closer to room temperature before mixing the batter.
• The 15-minute batter rest allows the flour to hydrate before baking. Avoid vigorously stirring the batter again after the rest.
• The initial 5 minutes at 425°F (218°C) encourage the muffins to rise quickly. Reduce the oven temperature to 350°F (177°C) without opening the oven door so they can continue baking without losing the accumulated heat.
• Freshly grated nutmeg gives the batter a stronger aromatic flavor, but pre-ground nutmeg can be substituted.
• 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: 125g | Calories: 460kcal | Carbohydrates: 70g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 430mg | Potassium: 180mg | Fiber: 2g | Sugar: 39g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Have you made these Apple Cider Streusel Muffins? 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 Apple Cider Streusel Muffins appeared first on Noble Pig.