I have died and gone to dessert heaven!
We grew up on a pretty large property. It was out in the country, and life was simple then. On part of the property we had several apple trees. For the most part, these apples went to the farm animals. There were just so many, my mom couldn’t do enough to keep up with them. We had applesauce, apple pie, apple jam, all things apple that you could think of, Mom made it in bulk. When she would get the really fresh apples though, she would make a dessert that she said her grandmother taught her years and years ago.
It was the same as this apple custard dessert from Not Quite Amish Living. It was jaw-dropping, mouthwatering delicious. Whenever this was in the oven, we knew it without even asking. Mom didn’t make it all the time, but just enough so that we fell in love with it.
I make it now for my kids frequently. Granted we have to get our apples from the supermarket or from a farmer, the flavor is still pretty incredible. It’s a nice treat when you want to spoil your family with something sweet!
Recipe courtesy of Not Quite Amish Living. Photo credits to Cauldrons and Cupcakes.
Whenever I have a potluck or social event that I’m in charge of the dessert, this is my go-to recipe. Everyone loves apple desserts. Well, not everyone but most people.
This is really simple and there aren’t a lot of ingredients required so it’s pretty cheap to make too. There are always tons of people coming up to me to tell me how good it is. I even have to write out the recipe for those that want to make it again for their own families once they get home!
We have this at our house all the time. It’s my kids’ favorite dessert!
- 1 c. Gold Medal all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1 ¼ c. skim milk (divided into ½ c. and ¾ c.)
- 5-6 c. cored, peeled, and sliced apples (about 10 apples)
- ¾ c. Domino granulated sugar
- 1 tsp. cinnamon
- 2 eggs
Preheat oven to 400° F. You will need a square cake pan, 8 x 8 or 9 x 9 will do.
Prepare soft dough by mixing together the flour, baking powder, salt, and ½ c. skim milk in a small bowl. The dough will be quite soft, but use the least amount of flour necessary during the next step.
Take half of the dough and roll it out on a surface dusted with flour till it is the size of the bottom of a square cake pan.
Carefully transfer the rolled out dough to the cake pan and use your fingers to finish forming it to cover the bottom of the pan.
Core, peel, and slice apples into water mixed with a little lemon juice to prevent browning. I like to do this after I make the dough so the apples are not sitting in the water too long.
Whisk together the 2 eggs and ¾ c. skim milk.
Drain apples and distribute them evenly over the dough in the pan. Sprinkle with cinnamon and the ¾ c. sugar.
Roll out remaining dough large enough to mostly cover the apples in the pan.
Pour the egg and milk mixture on the apples.
Carefully place the rolled out dough on top of the apples and eggs. You do not need to seal it to the edge.
Bake at 400° F till apples are soft and custard is set, about 45 minutes.