Apple Streusel Dump Cake

I’ve made dump cakes before, but, this one is slightly different because it uses fresh fruit as opposed to canned ones. Specifically Granny Smith Apples. Those are my go-to apples when it comes to baking since they are not overly sweet and are the perfect texture for baking. This cake is a great alternative if you don’t like dealing with pie crust, but, still want something that is akin to apple pie.

To begin, I peeled, cored and sliced Granny Smith apples that I then tossed with lemon juice, cinnamon and salt. I then scattered them in a baking dish that I sprayed with baking spray.

Next, I made the cake mix by combining flour, sugar, rolled oats, baking powder & soda, cinnamon, ginger and salt. I sprinkled this over the apples and then grated a stick and a half of unsalted butter over the cake mix.

And finally, I mixed flour, light brown sugar, sugar, cinnamon, ginger, salt with a stick of melted butter with my hands to form clumps and then sprinkled this over the cake.

I baked the cake for about 40 minutes and let it cool before digging in. While the apples were not overly sweet the topping and cake portion of the cake made up for it.

Apple Streusel Dump Cake

Ingredients:

For the base:

3 pounds Granny Smith Apples (or other sweet-tart apples) peeled, cored and thinly sliced (about 7)

1/4 cup lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

 

For the cake mix:

1 1/4 cups flour

2/3 cup granulated sugar

1/2 cup old fashioned rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon kosher salt

1 1/2 sticks cold unsalted butter

 

For the streusel:

1 3/4 cups flour

1/3 cup light brown sugar

1/2 cup granulated sugar

1 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon kosher salt

1 stick unsalted butter, melted

 

Directions:

Preheat the oven to 350 F. Grease a 9×13 baking dish with butter or nonstick spray

Make the base: In a large bowl toss the apples with the lemon juice, cinnamon and salt. Transfer to the prepared baking dish.

Make the cake: In a medium bowl combine all of the ingredients except the butter and sprinkle over the apples. Using the largest holes on a box grater grate the butter over the cake.

Make the streusel: In a medium bowl whisk together all of the ingredients except the melted butter. Once the dry ingredients are combined pour in the melted butter and stir. Using your hands squeeze the mixture together forming clumps and then sprinkle over the cake.

Bake until the cake is golden, about 30 to 45 minutes. Let cool 30 minutes before slicing.

Enjoy on its own or with a scoop or two of vanilla ice cream.

Recipe from Real Simple

Apple-Blackberry Galette

About a month ago I went apple picking and while I had plans to bake a variety of things with said apples they were just too good that I ended up eating most of them. (I should be keeping the doctor away for quite some time.) But, after picking up a pint of blackberries recently I remembered a recipe I had for an Apple-Blackberry Galette that I decided to try out before eating up the last of my apples. In case you are wondering, I’ve been able to keep the apples fresh by placing them in the drawer at the bottom of my refrigerator.

While my puff pastry thawed I prepped my filling. I began by melting butter in a large skillet over medium-high heat and adding the apples (which I peeled, cored and sliced about a 1/4-inch thick), sugar and ginger. Once the apples began to soften I removed them from the heat and let them cool.

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While the apples cooled I prepped the rest of the filling. I tossed blackberries with sugar, cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples were cool I added them to the blackberries and gently tossed them to combine.

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Once the puff pastry was thawed I rolled it out on a floured surface and then transferred it to piece of parchment paper that I placed on a cookie sheet. I refrigerated it for about 15 minutes…

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Then removed it from the refrigerator and spooned the filling in the center of the puff pastry and folded and pleated the dough around the filling. I brushed the dough with an egg wash, sprinkled sugar on it and then returned it to the refrigerator for about 25 minutes.

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And finally I baked the galette in a 400 F oven for about a half hour… Until the filling was bubbling and the crust was golden brown. I let it settle for a few minutes before slicing it. The juices of the fruit were a bit runny, so, I think next time I will use flour to bind the fruit together as opposed to the cornstarch. Overall though it was delicious!

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Apple-Blackberry Galette

Ingredients:

1 puff pastry sheet, thawed

3 tablespoons unsalted butter

3 Golden Delicious apples (about 1 1/2 pounds) peeled, cored, and cut into 1/4 inch thick slices

1/3 cup plus 2 tablespoons sugar

1/4 teaspoon ground ginger

2 cup blackberries (about 10 ounces)

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1/4 teaspoon freshly grated lemon zest

1 large egg

Directions:

Preheat the oven to 400 F.

While the puff pastry is thawing prep the filling. In a large skillet melt the butter over medium-high heat. Add the apples, 2 tablespoons sugar and ginger. Cook, stirring often, until softened. Let cool.  Toss the blackberries with the remaining 1/2 cup sugar, the cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples have cooled gently toss them into the mixture.

Once the puff pastry has thawed roll it out on a floured surface into a 12-inch square. Transfer to a parchment lined cookie sheet and place in the refrigerator for 15 minutes.

Place the filling in a small mound in the center of the puff pastry and fold and pleat the pastry dough over the fruit. Brush it with an egg wash – beat the egg with a teaspoon of water – and sprinkle with sugar. Return to the refrigerator for about 25-30 minutes and then bake in the preheated oven. Let cool before slicing in.

Recipe from Food Network

Quick & Easy Apple Tarts

Do you sometimes want an apple pie, but, you don’t really want to go through all the trouble to make one? Even if you are using a store-bought crust – I have no qualms in saying that’s usually my go-to way of “making” pie crust – it can still be a bit time and labor consuming. So, if you are ever feeling like that or you are feeling like that right now I have the remedy for you. A pair of Apple Tarts that take just about an hour to make – that includes prep and bake time – and only requires six ingredients!

To begin thaw out a puff pastry sheet for about 20-30 minutes. You don’t want it to become warm and mushy, but, you also don’t want it to be partially frozen. Once you are able to unfold it, it’s ready to be used. Slice it in half – a pizza cutter works best – and place both pieces on a baking sheet that has been sprayed with nonstick spray.

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While the puff pastry is defrosting make your apple filling. Core three apples…

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Then thinly slice them. It’s important to slice the apples as thin as possible this way they will cook (i.e. soften) during the short baking time.

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Next add in lemon juice, brown sugar, salt and cinnamon. Let the apples sit until the puff pastry is ready to be filled.

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Once the puff pastry is ready and you have sliced it in half arrange the apples in a single line.

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Bake in a 415 F preheated oven for 15 to 18 minutes, until the pastry has puffed and is lightly golden.

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Remove the tarts from the pan and transfer them to a cutting board to cool.

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Or, immediately cut off a piece and enjoy with a scoop of vanilla ice cream. There’s nothing like a warm apple treat with a scoop of ice cream on top of it.

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Overall these were incredibly easy to make and wonderfully delicious, but, there’s one thing I think I would change when I make these again… I’ll peel the apples this way it’ll be easier to take a bit out of them. The peel holds you back a little from taking clean bites… At least it does for me.

Baked Apple Tarts

Ingredients:

1 puff pastry sheet, thawed and cut in half

3 apples, cored and thinly sliced

2 tablespoons of lemon juice (approximately juice from half a lemon)

1 cup light brown sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

Directions:

Preheat the oven to 415 F.

While the puff pastry is thawing prepare the apple filling by coring and slicing the apples then tossing them with the lemon juice, sugar, salt and cinnamon.

Once the puff pastry has thawed slice it half and place it on a baking sheet that has been sprayed with nonstick spray.

Arrange the apples on the puff pastry in a thin overlapping line.

Bake in the preheated oven for 15 to 18 minutes, until the pastry is lightly golden and puffed. Transfer the tarts to a cutting board or serving platter immediately.

Recipe slightly modified from The Pioneer Woman

Baked Cinnamon Sugar Apple Doughnuts

There are a few great things about going apple picking… The scenery, the apples (of course) and the freshly made apple cider doughnuts. The doughnuts are amazing but unfortunately they don’t stay fresh very long. By the following day they are quite hard. Hoping to get that yummy goodness at home I decided to bake my own Apple Doughnuts by tweaking the recipe for the Pumpkin Doughnuts that I made last month that.

The scenery…

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To begin I whisked together flour, baking powder, cinnamon, salt and baking soda and set it aside.

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I then peeled and cored three apples – I used the Golden Delicious apples I got while picking – and pureed them in a food processor. While the original pumpkin recipe called for 1 cup of pumpkin puree I decided to use only 1/2 cup of the fresh apple puree (it was essentially applesauce) since it wasn’t as thick as the pumpkin puree and I didn’t want my batter to be too watery.

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To continue with the batter I mixed the apples with sugar, brown sugar, oil, an egg and vanilla extract and then added in the dry ingredients.

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It was then time to fill up my doughnut pans. I filled in each doughnut crevice with a 1/4 cup of the batter.

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I baked them for about thirteen minutes in a 350 degree preheated oven and they were done to perfection. I recently bought a second doughnut pan so I wouldn’t have to wait for my first batch of doughnuts to cool in the pan before using it again.

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And finally I melted 3 tbsp. of butter in one bowl and combined 1/2 cup of sugar and 1 tsp. of cinnamon in another bowl so I could coat the doughnuts in cinnamon sugar. I dipped each doughnut in the butter and then in the cinnamon sugar.

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Final verdict… They were delicious! Doughnuts have quickly become one of my favorite things to bake!

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Baked Cinnamon Sugar Apple Doughnuts

Ingredients

1/2 cup canola oil

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. fine salt

1/4 tsp. baking soda

1/2 cup fresh applesauce

3/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1 tsp. pure vanilla extract

Cinnamon Sugar Topping

3 tbsp. melted butter

1/2 cup granulated sugar

1 tsp. cinnamon

Directions

1. Heat oven to 350° F. Spray two 6-compartment doughnut pans with baking spray. Whisk together the flour, baking powder, cinnamon, salt, and baking soda in a medium bowl; set aside.

2. Peel, core & puree three apples. Whisk the pureed apples with the granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not over mix).

3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes.

4. Combine the sugar and cinnamon for the topping in a shallow bowl. Dip each doughnut into the melted butter and then into the cinnamon sugar mixture. Place each doughnut on a wire rack to cool completely.