apple

Cheddar Apple Pie

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

My favorite recipes are the ones that evoke memories. Nana’s banana bread. My mom’s baked spaghetti. Mimi’s chicken and dumplings. The foods that come attached with a series of moments or a special person are the ones that I find most comforting. They just taste like home. Since this is the first recipe of the *official* fall season (let’s be honest, I’ve been secretly dreaming of fall via my denim-filled online shopping carts and cozy coffee creamer choices for about a month now), I thought I’d go all out and share a super fallish recipe: cheddar apple pie.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Apple pie, for me and likely every other Thanksgiving-celebrating American, is an incredibly nostalgic recipe. One of my first real baking experiences was spent with floury hands in a bowl of pie dough destined to encase a gooey apple and cinnamon filling. My Mimi, who makes apple and pumpkin pies every Thanksgiving, first let me saddle up at the counter with her as a middle schooler. With two forks and some serious forearm endurance, we cut fat into dry ingredients, pat together clumps of shaggy dough, and gingerly rolled out thin slabs to fit inside of the glass dishes. It was a technique and recipe she had used for years, and I learned how to make pie dough by studying her methodical movements over the edge of the counter.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Pie dough is still sometimes a mystery to me, and although I have a favorite classic recipe, an all-butter recipe, and even a savory cornmeal dough, I’m always tinkering with the ingredients and technique to try out new combinations. Still, very few pie crusts taste as good to me as the ones that hold my Mimi’s apple pie filling, because you just can’t beat nostalgia.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

This cheddar apple pie is a variation of sorts of a few different pie dough and filling recipes that I’ve used over the years. Here, the classic apple, sugar, cinnamon, and spice combination is complimented by a cheddar cheese and butter crust. Yes, we literally take a delicious block of Kerrygold aged cheddar cheese, finely shred it, and work all that goodness into the flour and butter. The final outcome is a crust whose flavor is subtle but entirely unique, a pairing that goes really well with the autumnal filling.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

If you’re new to pie making, don’t let this cheddar apple pie scare you. Adding savory elements to dessert is never really my favorite thing, but here, the cheese only barely scents the crust of what is otherwise an entirely sweet and cozy pie. Loads of sugar and apple pie spice bake in with juicy apples until the insides are bubbling and thickened. If you notice you crust starts to brown too much before the filling has had a chance to thicken up, just lightly drape it in a sheet of tin foil. I always like to bake the pie with a larger sheet pan or piece of foil directly beneath it to catch any bubbled-over juices as well.

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

Here’s a few more basic pie tips to help you out along the way! I want you to have the best luck with this cheddar apple pie, so for best results check out these tricks I always like to adhere to:

  1. Don’t overwork the dough! Cut your fat into the dry ingredients and stir in the water with as few steps as possible to keep your dough tender. If you work with it too long it will get tough.
  2. Work with a chilled dough. Slightly warm or less than cold doughs will slouch and not keep their shape in the pan!
  3. Know that all pie plates bake differently. I prefer to bake pies in my hearty metal pan because I find this yields the most evenly baked pies. Beware that pie crust tends to sag or shrink back in ceramic pie plates. I like to briefly freeze my bottom crust to help prevent this from happening.
  4. Leave a little hangover. When you roll out your bottom crust, you’ll need about a 1-2″ hangover of dough on all sides to give you enough to work with.
  5. Bake until the juices are bubbling! Bubbling juices in the center of the pie means that your filling will have had time to bake up. No bubbles means a runny filling.
  6. Be patient while you wait for your pie to cool. I like to let my pie come to room temperature throughout before cutting into it. You can speed up this process by placing it in the fridge.

Honestly, there’s probably a million other things I could say about pie baking, but I’ll leave you alone for now. In the meantime, many thanks to Kerrygold for sponsoring this delicious post. I hope you all pick up some of their fab aged cheddar and unsalted butter to make this cheddar apple pie. You won’t regret it! Happy fall, y’all!

If you like this cheddar apple pie you should try:

Caramel Apple Pie

Apple Frangipane Tart

Brown Sugar Apple Bundt Cake

Chicken Pot Pie with Cheddar Cornmeal Crust

Cranberry Pear Pop-Tarts

 

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Cheddar Apple Pie

Cheddar Apple Pie by Wood and Spoon. This is an apple pie with an all-butter and cheddar cheese crust. The fruit filling is flavored with cinnamon and fall spices and is juicy. The cheddar crust is lightly flavored and flaky. Learn more about how to on this autumn lattice pie on thewoodandspoon.com

This is a traditional cinnamon-spiced apple pie with a cheddar cheese and butter pie crust!

  • Author: Kate
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 240
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For the crust:

  • 21/4 cups (350 gm) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold and diced
  • 1 cup shredded cheddar cheese
  • 1 cup ice water
  • 2 tablespoons apple cider vinegar

For the filling:

  • 4 lbs apples (I used about 7 fuji apples), peeled, cored and sliced 1/8” thick
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 tablespoon apple pie spice
  • 2 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg white whisked with 1 teaspoon water

Instructions

To prepare the crust:

  1. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse in the butter until pea-sized clumps exist throughout. Pulse in the cheese to combine barely. Pour the vinegar into your ice water and stir. Add about 5 tablespoons of the water mixture into the bowl of the processor and pulse a bit. Add water a tablespoon more at a time until the mix begins to come together into a shaggy dough. Don’t overwork it.  Dump the dough out onto a clean surface and bring it together into a ball. Cut the dough in half and flatten each piece into a disk. Wrap in plastic wrap and allow to chill in the fridge for at least 2 hours.

To prepare the pie:

  1. Preheat the oven to 425 degrees. Use a floured rolling pin to roll out half of the dough onto a floured surface into a circle about an inch wider than your pie plate on all sides. Roll the dough back onto the pin and then unroll it into the pie dish. Brush a thin layer of the egg white wash onto the pie dough and place in the freezer while you prep your filling. Combine the sliced apples with the sugar, brown sugar, flour, lemon juice, spice, vanilla, and salt. Toss to evenly coat the apples. Gently ease the dough into the edges of the pie dish and dump the filling into the prepared pie dish. Roll out the second half of dough onto a flour surface and use it to cut lattice strips or top your pie. Cut a few vent strips into the top of the pie if you opt out of a lattice and crimp the edges of the pie together as desired. Brush a thin layer of the egg white wash on top of the pie dough and place in the oven. Decrease the oven heat to 400 degrees and bake for 20 minutes. Decrease the heat to 375 and bake for an additional 30 minutes or until the filling is bubbling under the crust. You can top the pie crust with a sheet of aluminum foil if it begins to look too dark. Allow to cool completely prior to cutting!

English Muffin Bread and Homemade Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Do you ever have those days that seem to glue themselves to your brain? A set of moments that hang out in your memories like they’ve lived there forever? Earlier this week, the kids convinced me to relinquish my indoor post at the nursing chair to come play outside. Surprised by the unseasonably cool weather, I sat in the grass with Charlie laid back on my lap. He kicked his little feet and looked upward with wide eyes that I could tell were taking in the noises and sights before him. Birds chirping. The wind in the trees. A lone cricket singing somewhere far off. We’d kept inside for most of the summer, so the outdoor elements were new to him. I followed his cue and tried to take it all in too.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

A few yards away, Aimee and George were playing games in the yard. They’d disappear into the garage and return with various balls and rocks they found along the way. When they tired of the toys, they raced around the yard chasing each other’s shadows until they ran out of grass. “Mama, look at us! Look how fast we are!” The sight of them running toward me, legs flailing and heads tossed back in laughter, was akin to something you’d see in the movies.

I started to get my phone to take pictures but hesitated for fear that I’d disrupt the beauty that was unfolding. It was the single most peaceful and pure moment we had experienced all summer. I knew it was something special and immediately tried to lock it all into my brain: Aimee’s eyes glittering in the glare of the sun;  the way Charlie smacked his lips when his searching eyes caught mine; the hair at the crown of George’s head that flopped up and down as he ambled about the yard. This was my entire world making magic in our backyard, and I took in the details of the scene with wonder that I got to be apart of it all.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

To be fair, someone was crying within minutes. We eventually went back inside, ate supper, and resumed the bedtime circus, but for just a second, the near-fall air and a patch of grass afforded me a memory I plan to hold onto for a while. This past summer gave us a lot, but I’m still longing for the change of pace that fall will bring. So maybe that’s why you’re getting English muffin bread and homemade apple butter today. Yes, there’s still room for summer berries and ice cream cones, but I’m hoping this small peek into autumn recipes will spur on the shift I’m longing for. So let’s talk about the recipe.

Do you love English muffins? Apple butter? I can remember disapproving of both as a child. The dry texture of the muffins seemed far less acceptable that a toasted slice of white bread, and apple butter came in second to the option of store-bought jelly. Now, as an adult, I adore the way an English muffins’ deep nooks serve as a pool for whatever topping you’ve slathered on and I appreciate the rich apple and cinnamon flavor in the apple butter. Both elements are cozy and seem appropriate for fall.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

English muffin bread is surprisingly simple to make. It’s a no-knead recipe that is stirred together in a bowl and dumped in loaf pans for a short rise. The whole process takes less than an hour, so you can have fresh crannied bread within the length of a lazy Saturday morning. The apple butter is similarly simple although it does take a bit longer to prepare. Apples, maple syrup, and a generous amount of spice are cooked low and slow in a crock pot until the mixture is soft enough to puree. After a quick whiz in a blender or food processor, I like to cook it down even more to thicken the mixture. The blend keeps well in the refrigerator and serves as a great alternative to your morning peanut butter or jelly toast.

I’m sharing today’s recipe with my friends at Stemilt. Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their fuji apples, and thought a sweet and simple apple butter would make for a delicious treat to spread all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Enjoy this change of season and happy baking!

CLICK HERE FOR THE RECIPE FOR THIS ENGLISH MUFFIN BREAD AND APPLE BUTTER

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

If you like this english muffin bread you should check out:

Buttermilk Bread

Pumpkin Yeast Bread

Flaxseed Bread

Cinnamon Swirl Bread

 

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English Muffin Bread

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Just like the original English muffins, but in loaf form!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 60
  • Yield: 2 loaves 1x
  • Category: Bread
Scale

Ingredients

  • ¼ cup (60 gm) lukewarm water
  • 1 tablespoon honey
  • 4 teaspoons active dry yeast
  • 5 cups all-purpose flour
  • 21/4 cups milk, lukewarm
  • 2 teaspoons salt
  • ¼ teaspoon baking soda
  • Cornmeal

Instructions

  1. Combine the water, honey, and yeast in a large bowl of a stand mixer. Allow the yeast to dissolve. Add in one cup of flour and the milk, stirring to combine. Add in the remaining flour, the salt, and the baking soda, and beat on medium speed until smooth, about 2 minutes.
  2. Lightly grease two 8”x4” loaf pans and dust them with cornmeal. Dump half of the thin dough into each prepared pan. Cover with a tea towel and allow to rise in a warm spot in the kitchen until the loaves dome an inch outside of the pan.
  3. In the meantime, preheat the oven to 375 degrees. Once the loaves have risen, bake in the preheated oven about 20-22 minutes or until the tops are golden and sound hollow when tapped. Remove from oven and cool about 15 minutes in the pan. Remove from the pan and cool completely. Serve bread toasted and sliced.

 

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Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

This apple butter is made in a slow cooker and sweetened with maple syrup!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 4 hours 5 minutes
  • Yield: 2 cups 1x
  • Category: Condiment
Scale

Ingredients

  • 2 pounds of apples (I used fuji), peeled, cored and roughly sliced
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • Pinch of cloves
  • Pinch of salt
  • 1 teaspoon vanilla

Instructions

  1. Combine the apples, maple syrup, cinnamon, cloves, and salt in a slow cooker and set to high for 4-5 hours, stirring hourly until the apples are soft and juices are starting to get sticky around the edges of the pot. Carefully remove the mixture from the slow cooker and puree in a blender or food processor until smooth. Return the apple mixture back to the slow cooker and cook for an additional 1-2 hours or until desired consistency is reached. Add the vanilla extract and taste for sweetness. Add an additional tablespoon of maple syrup if desired. Allow to cool prior to use.

Apple Cinnamon Rolls

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

Is it possible we’re already in the month of March? I know I complained about January dragging on forever, but February literally was over before it started. Can someone please help me get a grasp on how fast time is moving?

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

My family and I have slowly been hitting our stride down here in Selma. After the busyness we endured toward the end of last year, I’m so grateful to feel like we’re arriving at some normalcy. I’ve also reached the more fun part of this third pregnancy. At 22 weeks along, I’m no longer experiencing morning sickness and my energy has perked back up again. We’ve entered the sweet stage where we can feel the baby move pretty regularly, we found out its gender (IT’S A GIRL!), and  we’re beginning to be able to envision our life as a family of 5. It’s not lost on me what an incredible gift this is that we’ve been given, and I hope you all will remind me of that if and when things start getting overwhelming. I can’t wait to meet this little beauty.

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

Over the coming days (124 of them, but who’s counting?), I look forward to sharing more about the preparations for Baby Girl 2.0, but for now I think it’s time to scoot on over to the food portion of today’s post. I know you’re all here for the apple cinnamon rolls, right? (Raises hand.)

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

I am thrilled to be partnering with Stemilt Growers over the coming year as a member of their Kitchen Council! Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ll be developing recipes for their blog using their best in-season fruits. This month, I got my hands on their piñata apples, a crisp pink and golden fruit with sweet and juicy centers. Because St. Patrick’s Day is around the corner, I thought readers may enjoy an Irish, booze-inspired morning treat, and these apple cinnamon rolls are what I came up with.

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

The dough here is my favorite base recipe. You can prep these rolls with this dough overnight and bake them fresh the following morning, or you can opt to bake them right away! It’s so adaptable. The filling, brown sugar, cinnamon, and chopped piñata apples, oozes a sweet and spicy filling when baked and the little apple bit hold up well in the oven. To finish it all off, we top the rolls with an Irish cream and cream cheese frosting. It’s sweet, tangy, and barely boozy, and it stays soft and creamy even a day later.

Apple Cinnamon Rolls by Wood and Spoon blog. These are simple morning rolls filled with brown sugar, cinnamon, and crisp Stemilt apples. On top, an Irish cream liquor cream cheese frosting gives the buns a sweetened and flavorful topping. Garnish with nuts! These pastries can be made overnight and baked fresh in the morning quickly and you can substitute in another fruit for apples! Find the st Patricks day breakfast treat on thewoodandspoon.com by Kate Wood

These apple cinnamon rolls are a festive take on the classic breakfast treat. Make them this month as a lazy Saturday treat or even to snack on all week long. A pastry this indulgent definitely can qualify as dessert, so don’t let yourself be limited to those wee morning hours of consumption. Check out the recipe and ingredients list at the link below on Stemilt’s blog and be sure to tune in later this week for another recipe and post!

CLICK HERE FOR APPLE CINNAMON ROLLS RECIPE

 

If you like these apple cinnamon rolls you should check out:

Overnight Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Funfetti Cinnamon Rolls

Hazelnut Cinnamon Rolls

Apple Bundt Cake

 

Warm Apple Tea

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

I think most of us need that morning cup of something. Whether it be coffee, tea, or even a ritual AM smoothie, our mornings taste better with a drink that will start us off on the right foot. Today I’m sharing this simple recipe for warm apple tea, and I have a feeling it’s going to make your mornings a whole lot sweeter.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

I’ve been incredibly blessed with two (and a half!) really easy pregnancies. The first trimester usually brings an onslaught of morning sickness and yawning and bloating, but I’m otherwise in the clear. Aside from a few out of the norm food cravings (I’m looking at you, sausage egg and cheese biscuits), the only really strange thing that happens to me early on in every pregnancy is that I suddenly can’t tolerate coffee. Although I’m normally a devout morning coffee drinker, the smell, the taste, and even just looking at my French press doesn’t settle with me at all those first few weeks of pregnancy. Thankfully, now that I’m on my way into the second trimester this aversion is mostly gone, but for a month or two I survived the mornings solely because of tea.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

This warm apple tea is just the type of thing I would have reached for. Lightly caffeinated, quick to make, and completely free of any scent of java, this warm apple tea is the perfect beverage to cozy up to during our chilliest weeks of the year. A comforting drink made up of Red Diamond Ready to Drink Sweet Tea, this beverage is infused with fresh apples, cinnamon, and vanilla bean, with just a touch of lemon added for balance. While I’ve mainly enjoyed it as a morning sip, this is a perfect little beverage to serve in the afternoon to fireside friends and your other favorite couch loungers.  Let’s chat about how to make it.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

In a medium-sized saucepan, combine a few cups of Red Diamond Sweet Tea with one roughly chopped apple, a cinnamon stick, and 1/2 of a vanilla bean. Bring the mixture to a boil and then simmer over low heat for about 3-4 minutes. Turn off the heat and allow the mixture to rest on the burner so that all of the flavors can mix and mingle with one other. Give the mixture a taste after about 10 minutes and allow it to rest a bit longer if you want that cinnamon flavor a touch stronger. Pour your desired amount of apple tea into a heat-safe glass and finish it off with a bit of lemon juice.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

This drink is perfectly sweetened with flavors jumping out at you from all sides. Although I have preferred to enjoy it warm, you can easily chill the mixture for an iced-down daytime beverage as well! It batches nicely, so be sure to make a few servings at a time to reheat all week long. Just take care to strain the fruit, cinnamon, and vanilla bean pods out of the liquid so that the flavors don’t intensify too much.

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

Give this warm apple tea a try and be sure to check out Red Diamond Ready to Drink Sweet Tea! As a Southern transplant, I’ve learned my way around sweet tea, and this is one brand that I can trust to provide quality, real ingredients with consistent flavor. If you’re craving more sweet tea recipes, be sure to check out the sweet tea hot toddy I created a few months ago! It’s another warm drink, just a little boozier. Enjoy, friends!

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

 

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Warm Apple Tea

Warm Apple Tea recipe by wood and spoon blog. This is a sweet tea based winter beverage infused with fresh apples, cinnamon, vanilla bean, and served with lemon. This drink feels like a caffeinated cider, warm and toasty, the perfect beverage for chilly mornings. This is made with ready to drink Red Diamond sweet tea and can be refrigerated and served cold as well. Make a large batch and reheat all week long! Find this alternative to coffee and hot tea recipe on thewoodandspoon.com by Kate Wood

This warm apple tea is made from refrigerated sweet tea infused with fresh apple, cinnamon, vanilla, and lemon! Serve it warm or chilled!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 20
  • Yield: 1-2 1x
  • Category: Beverage
Scale

Ingredients

  • 2 cups (480 gm) ready to drink sweet tea
  • 1 large apple, roughly chopped (I prefer a tart baking apple)
  • 1 cinnamon stick
  • ½ vanilla bean, cut open, or ½ teaspoon vanilla bean paste/extract
  • Juice of ½ lemon

Instructions

  1. Combine the tea, apple, cinnamon, and vanilla bean in a small saucepan. Heat over medium-high heat to bring to a boil, then reduce the heat and simmer for 3-4 minutes. Turn off the heat and leave the pan on the burner for all the flavors to infuse together. Take a taste test after 10 minutes and pour into a glass if you’re satisfied with the level of spice from the cinnamon. If not, allow to it sit for another 5-10 minutes. Squeeze some lemon juice into your prepared tea and enjoy! This recipe batches nicely, so feel free to double or triple the recipe, strain out the fruit, cinnamon, and vanilla, and reheat as desired. Beverage can also be chilled and served over ice.

Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

If you’ve followed this blog for any amount of time you know that I’m more than a little excited about today’s post. I’ve long been a teensy bit of a Francophile, and today I’m sharing a delightfully fancy, all-too-beautiful French apple frangipane tart. It’s the kind of treat that feel effortlessly elegant, simple and complex all in one bite, and after we dive into it I think you’ll feel the same way.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Frangipane is decidedly French and particularly traditional around the Christmas holiday. Made with butter, sugar, eggs, and ground almonds, frangipane is a sweetened filling often used in a variety of French tarts, cakes, and pastries. I often see the filling paired with pears, but with the abundance of beautiful pink apples I’d been seeing at the store, I decided an apple frangipane tart was entirely necessary.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This whole idea of an apple frangipane tart came from working with Millesima USA, an online European fine wine retailer. They specialize in rare bottles and have an extensive selection of premium wines. I made my first order with them just before Thanksgiving and decided to create a dessert that would pair well with one of their many beautiful French wines. With the help of a friend, I ended up selecting two white wines from Chateau Fuisse, and let me tell you- they were DELICIOUS. The ordering process was incredibly simple and the bottles shipped to my local ABC store for free. In my small town of Selma, AL, I had gained access to Europe’s most extensive online library of wines. Talk about feeling fancy. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

So here it is: my fancy pants French dessert that just begs for a seriously  good glass of wine. To make this apple frangipane tart for yourself, we’ll start with the crust. Traditionally, frangipane tarts use a press-in pastry crust, but I decided to opt for my favorite pie crust. I love the extra butter and flake it lends this dessert. To make it, combine flour, sugar, and salt in a large bowl before cutting in butter and shortening. Add ice water to the mixture until a shaggy dough comes together that you can chill until you’re ready to bake. Roll out of the dough on a floured surface and lay into a fluted tart pan. I used one with a removable bottom, but that’s totally optional here. Par-bake the crust briefly to allow the bottom to cook, and in the meantime you can whip up your filling! 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Softened butter and sugar are combined in a large bowl. Eggs, vanilla, and almond extract come next followed by the salt and almond flour. While the pie crust continues to bake, you can set your filling aside and slice the apples. I used 3 medium-sized pink lady apples, primarily because they bake well and have a beautiful pink skin. You can peel the skin off if you prefer, but I just couldn’t miss out on that color! Just thinly slice the apples and keep the little sections of slices together so that they’ll arrange pretty in the tart. When the crust is done baking, remove it from the oven and spread the frangipane inside. Gently lay fanned out sections of apples in the frangipane, pushing down just a tiny bit. Pop the apple frangipane tart back in the oven to bake for another 45 minutes. The filling will puff and turn golden by the time its done. 

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Allow the apple frangipane tart to cool slightly before cutting and serving. You can certainly make this a day in advance and barely re-warm slices to serve. The crust is ridiculously flaky and the filling is perfectly sweet. The apples definitely taste best on the day of baking, but you can revive any dried out fruit by heating a bit of apricot or orange marmalade and brushing it on the fruit. It’s like an instant pick-me-up for a day-old dessert, and it adds a little sticky shine to the fruit too. This dessert is an elegant treat to serve at your upcoming holiday suppers, and you better believe it tastes splendid with a quality bottle of wine as well. I’ll link to the ones I picked out from Millesima so that you can try them for yourself. Whether for holiday parties or New Year bashes, Millesima is my new go-to source for special bottles worthy of celebrations. Check out there retail space online and don’t hesitate to ask questions if you’re new to the online ordering! My experience was seamless, and I’m happy to brag on them a ton.

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

Give this apple frangipane tart and try and let me know what you think! Tune in later this week for a pepperminty treat and a last-minute holiday gift guide for the special gals in your life. Happy Baking!

If you like this apple frangipane tart you should try:

Berry Rhubarb Tart

Strawberry Pretzel Tart

Honey Mascarpone Tart

Strawberry Fig Pop-Tarts 

Caramel Apple Pie

 

This post is sponsored by Millesima USA. All opinions are my own. Thank you for supporting brands that make Wood & Spoon possible. 

 

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Apple Frangipane Tart

Apple Frangipane Tart by Wood and Spoon blog. This is an elegant holiday tart with a flaky pie crust, and almond filling and beautiful apples on top. Served with a glass of wine this is the French treat your holiday guests will go crazy for! This fancy dessert is made in a tart pan and easily serves a crowd. Find out more about the recipe on thewoodandspoon.com

This apple frangipane tart is a classic French almond tart with a flaky pie crust and beautiul apples on top! Serve as a fancy sliced treat this holiday!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: dessert
Scale

Ingredients

For the crust:

  • 13/4 cups (240 gm) all-purpose flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1/3 cup (70 gm) chilled vegetable shortening, cut into pieces
  • 6 tablespoons (85 gm) unsalted butter, ice cold
  • 6+ tablespoons ice water

For the filling:

  • 6 tablespoons (85 gm) unsalted butter, room temperature
  • 2/3 cup (135 gm) sugar
  • 2 large eggs, plus one for the egg wash
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 11/2 cups (145 gm) almond flour
  • ¼ teaspoon salt
  • Approximately 3 medium-sized baking apples (I used pink lady)
  • 3 tablespoons sliced almonds, toasted, optional
  • Powdered sugar, optional

Instructions

To prepare the crust:

  1. Combine the all-purpose flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the shortening and butter into the dry ingredients until pea-sized clumps exist throughout. Add about ¼ cup of ice water and use a fork to bring the dough together. Add additional water, 1 tablespoon at a time, to get the dough to come together. The dough should be tacky but not sticky wet, and should pack together without dry pieces flaking off. Press into a round disk being careful not to overwork the dough and wrap in plastic wrap. Allow the pie dough to chill at least two hours or up to a week prior to baking.

To prepare the tart:

  1. Preheat the oven to 375. Remove the chilled dough from the fridge and allow to sit out for 5 minutes. Using a floured rolling pin on a floured surface, roll the dough out into a flat, 1/8” round that is about an inch larger than your tart pan on all sides. (I use a 9” metal tart pan with a removable bottom.) Roll the dough back up on the pin loosely and move it into the tart pan, gently pressing the dough into the edges of the pan. Leave and inch excess on all sides and trim off any excess. Fold the lip of the dough under and keep pressing the dough into the sides of the pan. The dough may shrink in the oven, so build the edge up 1/8-1/4” above the lip of the pan. Line the pan with a sheet of parchment and fill it with pie weights or dried beans. Par-bake the crust in the oven for 15 minutes. In the meantime, prepare the filling.
  2. Cream the butter and sugar in a large bowl on medium speed until combine, about a minute. Add 2 eggs and the extracts and stir to combine. Add the almond flour and salt and stir to combine. Prep the apples by washing and quartering them. Make thin slices throughout each quarter and keep the sections together to arrange in the tart. Whisk the extra egg in a small bowl with a little bit of water.
  3. When the pie crust is done par-baking, remove it from the oven and use a pastry brush to whisk a layer of egg all over the crust. Spread the filling into the crust and then arrange the apples on top. I like to take small sections of apples, fan them while in my hand and then place them where I want on the tart. The filling will puff while baking so there is no need to press them in deep. Fill the top of the tart with apples and then place the tart back in the oven. Decrease the heat to 350 degrees and bake for approximately 45 minutes, or until the crust and filling have bronzed. Remove the tart from the oven and sprinkle the almonds on top. Allow to cool slightly before dusting with powdered sugar, if desired. Tart is best served the day it is made, but if you’re heating it up a day later, consider warming a small bit of orange or apricot jam in a bowl to brush on top of the apples. The apples will dry out oven time and can be revived with a little brush of melted jam.

Brown Sugar Apple Bundt Cake

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

Happy Hump Day, you crazy baking fools. I hope you’re crushing this week, so much so that you’ve earned yourself a slice (or three) of this brown sugar apple bundt cake.

If you follow me on Instagram, you may know that last week I made a wedding cake. It wasn’t my first time preparing a wedding cake, but because this was the biggest one I’ve made to date I was also pretty nervous. Like any cautious amateur would do, I prepared the layers a week in advance, froze them in plastic wrap, and traveled with the unassembled cakes in a sub-zero temperature car to Atlanta where the wedding was being held. 

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

Some of you are probably thinking that this is not a big deal. Maybe you think that I do this all the time or that I’m a professional cake maker. Maybe you assume that tasks like this come naturally to me or are not even remotely intimidating. I’ll have you know, you are entirely wrong.

I am a giant, sugar-coated ball of anxiety when it comes to baking for weddings. I literally lose sleep over the details and what-ifs and tiny lists of ingredients and supplies that I need to remember to pack. What if the cake is dry? Collapses? Tastes like garbage? What if I drop the entire thing while placing it on the stand? What if someone finds a weird hair or a giant eggshell in it? What if, what if, what if?

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

I’m getting stressed just reliving it. This all goes to say that until further notice I’m sticking with one-bowl, single layer, easy peasy cakes like this brown sugar apple bundt cake. Aside from the risk of a stray hair or eggshell, there are very few things you could actually do to screw this up.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

I was inspired to make this brown sugar apple bundt cake from flipping through some of Brett’s Nana’s old recipes. There were multiple recipes for old fashioned apple bundt cakes, and I knew this was the type of thing you guys would want coming out of your ovens around the holidays. In most of the older recipes I’ve seen, the bundt cake is baked and a warm, syrupy mixture is poured over the cake before removing it from the pan. This yields a super moist cake, but to be honest, it’s not the prettiest thing I’ve ever seen. To add extra flavor AND pizzazz, I went with a brown sugar glaze, thick, ultra-sweet, and with just a hint of bourbon because we love ourselves. This brown sugar apple bundt cake is faithful to its Southern roots and festive enough to add to any holiday table. Let’s chat the ins and outs on this treat.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

We start by mixing the sugar with all of the wet ingredients. Oil and plenty of eggs keep this cake moist. The dry ingredients which includes cinnamon and apple pie spice get stirred in before finely diced apples and pecans are folded in. Spread the mixture into a bundt pan (I used this one!) and bake in the preheated oven. Be careful not to overbake it! I like to remove it from the oven when just a few large moist clumps remain on a cake tester or toothpick.Allow the cake to cool in the pan for a few minutes before cooling completely on a rack. When it’s room temperature, prepare the glaze and spoon it on top. I test out the glaze on the side of a drinking glass to make sure that it’s the right consistency before it goes on the cake. If it’s too thin it will drip completely off the cake and if it’s too thick it won’t be pourable. Find the consistency that works best for you and pour away.

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

This brown sugar apple bundt cake is a delightful little autumnal treat to prepare in the coming months. Give it a try and let me know what you think! I promise it’s easier than a wedding cake. 

If you like this brown sugar apple bundt cake you should try:

Maple Apple Cake

Pecan Apple Dutch Baby

Caramel Apple Pie

Apple Crumb Cake

Chocolate Chip Bundt Cake

Carrot Bundt Cake with Brown Butter Glaze

 

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Brown Sugar Apple Bundt Cake

Brown Sugar Apple Bundt Cake recipe by Wood and Spoon blog. This is a fresh apple bundt cake with chunks of apples and pecans and a thick, brown sugar glaze. The cake bakes tall in a bundt or fluted pan and is topped with an old fashioned almost caramel like icing. This is a great cake to serve as dessert or breakfast this fall and at upcoming holidays. Find the recipe on thewoodandspoon.com by Kate Wood.

This brown sugar apple bundt cake is a warmly spiced season favorite with a brown sugar glaze that you’ll love sharing these winter months!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 1 hour 45 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the apple cake:

  • 13/4 (350 gm) cups sugar
  • 11/2 cups (360 gm) vegetable oil
  • 3 large eggs, at room temp
  • 2 teaspoons vanilla extract
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon apple pie spice
  • 2 cups (250 gm) of peeled, finely chopped apples (I use Jonathan or Granny Smith Apples)
  • 1 cup (125 gm) finely chopped pecans

For the brown sugar glaze (Adapted from Fine Cooking):

  • 3/4 cup (150 gm) light brown sugar
  • 1/2 cup (110 gm) unsalted butter
  • 1 tablespoon light corn syrup
  • 11/2 tablespoons bourbon
  • pinch of salt
  • 1/3 cup (80 gm) heavy whipping cream
  • 11/4 cups (130 gm) sifted confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and combined. Add the flour, salt, baking soda, cinnamon and apple pie spice and stir just until barely combined. Fold in the apples and pecans. Spray and flour a 10-cup bundt pan and spread the batter into the pan. Bake in the preheated oven for an hour to an hour and fifteen minutes or until a toothpick inserted comes out clean. Be careful to not overbake the cake! Allow the cake to cool in the pan for about 20 minutes and then invert onto a cool rack to cool completely.

To prepare the brown sugar glaze:

  1. Combine the brown sugar, butter, corn syrup, bourbon, and salt in a medium saucepan over medium heat, allowing the mixture to melt. Add the cream, increase the heat to medium-high and bring the mixture to boil, stirring occasionally. Boil the mixture for exactly one minute and remove it from heat. Whisk in the confections sugar and vanilla until the mixture is smooth and no lumps remain. Allow the glaze to cool and thicken slightly, stirring occasionally to keep it from forming a thick top shell. Once the mixture is a bit thicker but still warm to touch, pour over the finished cake. You can test the pour barely on one size to see if it glazes how you’d like. If it doesn’t glaze thin enough allow it to cool slightly and if it glazes too thick just warm it up slightly. The cake is best enjoyed the day it is made.

Pecan Apple Dutch Baby

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

One of my favorite things about Southern food is how deeply intertwined it is with tradition. Of course I love a fresh twist on a recipe of old, a modernized nod to something from years ago, but there’s something really special about doing things the same way the generations before you did. Souteherners have mastered the art of honoring food traditions, and I’m so grateful that this way of living is slowly rubbing off on me. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

Kinda like Saturday morning breakfasts. Growing up, I don’t remember my Mom spending a whole lot of time in the kitchen. She’d whip out costumes for school recitals or little crafty projects for she and I to complete on the weekend, but cooking was not her forte. Despite this, I have distinct memories of a dish she would occasionally make on Saturday mornings for the family. Equal parts food and science experiment, Mom’s “Pancake Surprise” was a meal and a show all in one. She’d fill her casserole dish with a loose batter, and I’d sit by the oven watching the confection rise and bubble and crater all over. In the end, we’d cut big squares to douse with syrup, and I just knew it was the coolest breakfast on the planet.

 

Years later, I watched someone make a Dutch baby pancake in a cast-iron skillet, and I realized that was Mom’s pancake surprise in action. I hadn’t eaten it in years, but the sight of those edges rising dramatically over the edge of the pan was enough to make my mouth water. I couldn’t wait to try it for myself. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

So this pecan apple Dutch baby is a nod to those Saturday traditions. Of course it’s delicious, as anything given enough butter and sugar should be, but what I love about it more than anything is watching my kids peering into the oven like I used to. Begging for more syrup like I used to. Licking their sticky fingers like I used to. Breathing new life into those things that were apart off my childhood makes me feel like we’re creating something bigger than breakfast here… we’re feeding on something that will nourish us for years to come. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

To make this pecan apple Dutch baby, we start with the batter. Eggs and milk are whisked with flour, sugar, and a smattering of spices. In the meantime, we melt some butter in a skillet in our piping hot oven. Carefully swirl the melted butter around the pan and pour the simple batter straight in. Allow the baby to bake and rise until brown and seriously puffed.

While the baby is baking, we can prepare the apples. More melted butter is combined with sliced apples, cinnamon, sugar, and salt. Stir until the apples have just barely softened but not lost their shape. Remove from the heat while you wait for your pecan apple Dutch baby to finish baking.

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

When the pancake is complete, I like to top it with the cinnamon apples and glazed pecans. For this, I’m so thankful to have partnered with Diamond of California Nuts. Their glazed nut toppings triumph beyond salads and are a perfect crunchy addition of sweet and salty to a number of dishes including this pecan apple Dutch baby. Here, I opted for the Maple Glazed Pecans, but any number of their options would have been terrific. I caught myself nibbling on the pecans while I waited for the pancake to finish up, so beware… they’re addicting. 

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

Although it may look a finicky breakfast to prepare, this little skillet pancake is actually quite simple and is the perfect dose of comfort and tradition to add to your Saturday mornings. I hope you’ll give it a try this weekend and share it with some people you love. Happy Friday, y’all!

If you like this pecan apple Dutch baby you should try:

Maple Oatmeal Biscuits

Honey Nut Biscuits

Buttermilk Pancakes

Breakfast Danish

Brown Sugar Danishes 

This post is sponsored by Diamond of California Nuts. Thank you for supporting brands that makes the recipes on this site possible!

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Pecan Apple Dutch Baby

Pecan Apple Dutch Baby by Wood and Spoon. This is a cinnamon flavored skillet pancake topped with cinnamon spiced apples and maple glazed pecans. This one bowl recipe can be make in a pinch and is a fun breakfast to make with kids. Watch this simple treat rise In the oven and top it with fall-flavored fruit and crunchy, sweet and salty nuts. Find the recipe and how-to on thewoodandspoon.com

This pecan apple dutch baby is a giant puffy pancake topped with cinnamon-spiced apples and glazed nuts. A fun breakfast for fall, this dutch baby is a delicious treat to share! Read more about the recipe here!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Breakfast
Scale

Ingredients

For the pancake:

  • 3 tablespoons unsalted butter
  • 3 large eggs
  • 2/3 cup (160 gm) milk
  • 2/3 cup (95 gm) all-purpose flour
  • 1 tablespoon brown sugar
  • ½ t cinnamon
  • ½ t apple pie spice

For the apples:

  • 2 tablespoons unsalted butter
  • 2 apples (I use Granny Smith or Jonathon) peeled and sliced into ¼” slices
  • 1/3 cup (70 gm) brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon apple pie spice
  • Pinch of salt
  • Glazed Pecans, if desired
  • Vanilla Yogurt, if desired

Instructions

To prepare the pancake:

  1. Preheat the oven to 425 degrees. Once preheated, add butter to a 10” skillet and place in the oven until just barely meted. Remove from oven and carefully swirl the butter around the perimeter and edges and bottom of pan. Meanwhile, prepare your batter.
  2. Whisk together the eggs and milk. Add the flour, brown sugar, cinnamon and apple pie spice and whisk to combine. Pour the batter into the butter-coated pan and bake for 20 minutes. Lower the heat to 300 and bake for an additional 5-8 minutes or so, until the pancake is puffed and bronzed all over. Remove from oven and top with the apples and glazed pecans. You can serve with yogurt, if desired.

To prepare the apples:

  1. Melt the butter in a small pan over medium heat. Add the apples, brown sugar, cinnamon apple pie spice, and salt. Stir to combine and allow to cook, stirring occasionally, until the apples have barely softened but not lost their shape. Serve on top of the pancake.

Inspired by NYT.

Maple Apple Cake

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

There should have been maple apple cake. Yes, a birthday can be well-celebrated without stacked autumnal desserts, but if you only turn thirty once, shouldn’t it include the best tasting cake of the year? If you’re celebrating a birthday anytime soon, don’t make my mistake- make sure your party includes this cake.

As you get older, birthdays get kinda weird. Sometimes it feels a little uncomfortable to let people celebrate you the way they might have in your teens or early twenties. There’s usually a million other things to do and a dwindling list of friends who are available to celebrate.  Sometimes there are kids involved, which makes the idea of planning any party that you can’t buy in a hyper-themed box set from Target seem like a huge waste of time. Energy, as with most other things in adulthood, is a limiting factor here too, because who actually wants to plan or order one more thing, particularly if it can’t be done from the convenience of the Amazon app on your phone?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

It feels right to celebrate other people. I’m the first one to volunteer a cake or a bubbly cocktail when a friend’s birthday rolls around. I have stacks of birthday cards just waiting to be personalized and delivered to the people I love. But while I adore birthdays or any other excuse for confetti and  balloons, there’s a little bit of pride that gets in the way when it comes to celebrating myself. Isn’t that gross?

On one hand, I don’t want to be the self-centered fool who says, “Look at me, look at me, it’s my birthday! Buy me a crown and make me a cake, minion!” But on the other hand, I kinda like the idea of rolling up to my own birthday party feeling like Beyonce- a posse of girlfriends, popped bottles, and self-assured sass in tow. Even the most modest of people have to admit that there’s nothing like being the birthday queen. Candles and champagne, confetti and cheers make even the most conservative human feel like the million bucks they deserve to be on the annual recognition of their birth. Is there anything wrong with wanting to feel the love?

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

This year, I felt celebrated. My girlfriends changed a scheduled meeting into an impromptu birthday party and my family traveled north to celebrate with presents and pie. My husband treated me to several thoughtful birthday happies, and it didn’t hurt that we wound up in Chicago for my big day. Gifts and cake and cards are fine, but the best part of a birthday is being loved on by the people you love back; no amount of Beyonce can top that feeling.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

My one regret this year is that I didn’t get to eat this maple apple cake.

I want this cake to be my birthday cake. This is the kind of dessert I want to eat for breakfast, lunch, and dinner. As heinous it is to admit, I want to frost my entire face with the maple buttercream from this cake and casually lick it off all day long. If that makes me a disgusting human, I frankly do not care. 

Three rounds of buttermilk cake layered with a syrupy, fresh apple filling and candied nuts, this maple apple cake is a stunner and nothing short of indulgent. The buttercream is sweetened with brown sugar and maple syrup, the perfect addition to such a fall-tasting cake. If warm flavors, fresh fruit, and the optional addition of bourbon sounds like a winning combination to you, this maple apple cake just may be the stuff your dreams are made of.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

To prepare it, we start by baking up some cake layers. I decided the added tang of buttermilk would help to offset some of the cake’s sweetness, so I adapted a favorite recipe from this cake. The cake layers can be baked ahead, wrapped, and frozen, making day of cake assembly fairly simple. The apple filling is also a make-ahead item, consisting of fresh apples, butter, and brown sugar. If your adult palate is so inclined, try out this maple apple cake with a bit of bourbon added to the filling. Even though the alcohol cooks off, those warm bourbon flavors remain and even the least discerning tastebuds will be able to tell that this cake has a punch of something special.

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

On the day you plan to assemble the cake, prepare your maple frosting, level your cakes, and begin stacking. The apple filling is pooled between cake layers with a dam of frosting and is sprinkled with a handful of chopped candied nuts. Roasted nuts can be substituted here, but certainly a party cake like this deserves the pizazz of caramelized sugar. This maple apple cake will keep well in the fridge for a few days, but unless you’re eating it all by yourself, I can almost guarantee it won’t last that long.

I’m sharing today’s maple apple cake along with a number of other apple recipes prepared by a few blogger friends for the #aisforapples party. If you’re dying to use up all of that October produce, be sure to check out the other recipes listed below. Many thanks to Rebecca, Ruth, and Annie for rallying the troops in this apple extravaganza. Give this maple apple cake a try and celebrate your people well this week. Happy Thursday and happy fall, ya’ll!Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

If you like this maple apple cake, be sure to try:

Caramel Apple Pie

Apple Crumb Cake

Apple Crisp Ice Cream

Breakfast Danish

Maple Oatmeal Biscuits 

 

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Maple Apple Cake

Maple Apple Cake Recipe By The Wood and Spoon Blog by Kate Wood. This is a 3 layer buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple brown sugar buttercream frosting. This is the perfect party cake for fall and is a great way to use up fresh apples. Get tips and how to on making stacking, frosting, and filling layered cakes. Find the recipe and inspiration at thewoodandspoon.com

This maple apple cake is three layers of buttermilk cake filled with a bourbon apple pie filling, candied nuts, and maple buttercream. 

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
Scale

Ingredients

For the apple filling:

  • 2 cups (230 gm) peeled and ¼-1/2” diced apples
  • 2 tablespoons unsalted butter
  • 2/3 cup (115 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice or good quality bourbon

For the cake:

  • 21/2 cups (325 gm) cake flour
  • 21/2 teaspoons baking powder
  • 11/2 teaspoons salt
  • 1 cup (225 gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • ¾ cup (165 gm) packed brown sugar
  • 4 large eggs, at room temperature
  • 11/2 cups (360 mL) buttermilk
  • 11/2 teaspoons vanilla

For the maple buttercream:

  • 2 cups (450 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) brown sugar
  • 41/2 cups (510 gm) powdered sugar
  • 1/3 cup (205 gm) maple syrup
  • 1 cup chopped candied pecans (optional)

Instructions

To prepare the apple filling:

  1. In a medium saucepan over medium heat, cook the butter, stirring continuously until it melts and barely begins to turn golden brown.  Immediately add the apples and stir to combine. Add the remaining ingredients, bring to a simmer, and cook for 5 minutes or until the juices have thickened slightly and the apples have barely softened.  Remove the filling to a heat-safe bowl and cool completely prior to using.

To prepare the cake:

  1. Preheat the oven to 350 degrees. Grease the sides and line the bottoms of 3-8” round cake pans with parchment paper and set aside.
  2. In a small bowl, combine the cake flour, baking powder, and salt and set aside.
  3. In a large bowl or the bowl of a stand mixer, cream together the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl with a spatula and add each egg one at a time on low speed, mixing just until combined. Scrape the sides of the bowl. Add about 1/3 of the dry ingredients followed by the vanilla and about half of the buttermilk. Mix until combined and then repeat this process once more, finishing by adding the last third of the dry ingredients. Scrape the sides of the bowl and fold in any unincorporated bits of batter.
  4. Distribute the batter evenly among the three pans and bake in the preheated oven 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to assembling cake.

To prepare the maple buttercream:

  1. Cream the butter in the bowl of a stand mixer or a large mixing bowl on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and cream for an additional minute. Scrape the sides of the bowl and add the confectioner’s sugar. Mix on low speed until incorporated and then drizzle in the maple syrup. Beat on medium speed until well combined. If needed, add a bit of water to thin out frosting or add a bit more powdered sugar to thicken up. You can also briefly place the frosting in the fridge to firm up as needed.  

To assemble the cake:

  1. Use a serrated knife to level the cakes. Smooth a small amount of frosting on an 8” cake board or plate and center a single cake layer on top. Smooth a thin layer of frosting on top of the cake layer. Using a piping bag (see notes) fitted with a large round tip, pipe a dam around the outer rim of the top of the cake. The dam should be at least ¼-1/2” tall to prevent the apple filling from squirting out the sides. Spread approximately half of the apple filling inside the dam and sprinkle with about 1/3 of the nuts. Pipe a bit of frosting on top of the apple filling to help the next layer of cake stick. Stack the second cake layer on top and repeat the entire process once more. Place the final cake layer on top. Spread a thin coat of frosting (crumb coat) all over the cake and allow it to set up in the fridge prior to applying the final coat of frosting. You can skip this step if desired. Decorate the top of the cake with a few nuts and extra frosting, if desired. Cake will keep in the refrigerator covered in plastic for up to three days.

Notes

  • If you don’t have a piping bag, you can place 1-1/2 cups of frosting in a freezer Ziploc bag. Seal the bag and snip one of the corners off the end of the bag and use that to pipe frosting.
  • You can substitute different varieties of berries here, but the amount of sugar needed in the filling will differ based on which berry you choose. Adjust according to your preference.

Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I can feel a change coming on. Summer has barely bid adieu, and I find myself searching for signs of a new season: changing leaves, the smell of bonfires, and cinnamon-spiced treats like this caramel apple pie. 

A few years ago, I traveled with my mom and daughter to Michigan for a visit with my nana and my great-grandmother. Aimee was only a few weeks old, and we had planned the trip to introduce her to Grandma Great and spend some time with just us girls. Those early days of Michigan September brought cool air and a few crunchy leaves, along with orchards full of brightly colored apples, ripe for picking, juicing, and preserving. We visited a nearby farm and snacked on doughnuts and apple cider before filing our baskets with a bounty of red, green, and yellow fruit.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

I traveled home with several bags of apples and soon had filled our freezer with containers of homemade pie filling. That weekend was the last time I saw Grandma Great before she passed, but the memories of those days spent have stayed with me. So many slices of apple pie came before that weekend but not a single one has passed since that I haven’t thought of that time together. Five women, knit together by love and faith and blood, chatting over cups of cider and the gentle noises of bitty baby coos. The unwarranted and unconditional affection that exists within the bonds of a mother/daughter relationship is rare and beautiful in and of itself, but witnessing the intangibles of that of love, moving freely within the ties of 5 generations, was enough to take my breath away. Those hours of laughter and cheek kisses, teary-eyed stories, prayers and whispered songs  are gifts that I relive, even today, in the vibrant colors, smells, and tastes of this season. 

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Sweet reader, I hardly expect a caramel apple pie to swell your heart with love and a sense of belonging the way it does mine, but I know that those memories do, in fact, exist for you. Maybe you taste it in a slice of iced watermelon or the brine of a fresh oyster. Maybe you feel it when your fingers rub butter into flour, or in quiet the moments spent stirring a simmering pot of chicken noodle soup. Food has a way of melting and mixing into our stories, bringing up memories and feelings with something as simple as an ice cream cone or handful of popcorn. Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

So share your story. Honor it with your words and your time spent in the kitchen. Tell it to your children with a batch of chocolate chip cookies or syrup-soaked pancakes. Keep it alive with a sip of cider or a slice of pie. Let food be a thing that tells your story and connects you to your people, to your past.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is special. Dessert is always a great idea in my book, but there’s something about that first apple pie of the year that just really knocks my socks off. This caramel apple pie is exceptional, with a sweet and salty layer of homemade caramel coating all of that tangy autumn fruit. The whole thing is encased in my favorite pie crust, and because it’s prepared in a jelly roll pan, you’ll have pie to share with all your friends. Tell them they can thank you later.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

To make this caramel apple pie, we start by whipping up the crust. Homemade pie crust is worth the time and effort, so check out my blog post for the details and pass on that store-bought stuff, okay? While the pie crust is chilling in the fridge, we will whip up a homemade salted caramel sauce. Sugar and water cook on the stove, uninterrupted, until it turns from clear, to golden, to amber. Carefully whisk in some heavy cream, vanilla, salt, and butter, and allow it to cool briefly while you prepare the rest of the caramel apple pie.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Start by peeling and dicing the apples. Because this is a slab pie, we want our apples to be diced into 1/2″ chunks, as opposed to cut into large slices. I prefer to use golden delicious apples, but throw in whatever baking apples you have on hand. Toss the apples with sugar, spices and a bit of flour, and set them aside while you assemble the caramel apple pie. Roll out half of your crust large enough so that there is an overhang on all sides of a standard jelly roll pan. Transfer the pie crust into the pan and gently press the dough into all of the edges and corners. Patch any holes with extra dough and trim off any excess. Spread out the apple filling into the crust and drizzle the caramel evenly over the top of it all. Roll out your second half of pie crust to blanket the apples and pinch the two layers of crust together to seal the filling inside the pie. Vent the top of the dough and coat it with a thin layer of egg wash before baking.

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

Once out of the oven, this caramel apple pie is bubbly, fragrant, and golden brown. The crust is tender and flaky, a perfect combination for the syrupy apple filling. This caramel apple pie tastes and smells just like fall, the perfect dessert to welcome in this new season. Make this pie for your next football party, Thanksgiving, or just a regular old weeknight dessert. There’s no reason you can’t break out a special dessert just because, right? Share this slab with your people and tell them you love them. Everyone wins there. Happy fall and Friday to all of you- have a great weekend!

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

If you love this caramel apple pie, you should try:

Apple Crumb Cake

Apple Crisp Ice Cream

Pumpkin Cheesecake Tarts 

Espresso Caramel Thumbprint Cookies

Chocolate Caramel Crumble Cake

 

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Caramel Apple Pie

Caramel Apple Slab Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a pie recipe prepared in a jelly roll pan, quarter sheet pan, or a 9"x 13" pan. Filled with tart autumn apples and a salted caramel sauce inspired by bobby flay, fall dessert is perfect for serving a crowd and can easily be made ahead. Find the details and how to make your own Thanksgiving inspired treat on thewoodandspoon.com

This caramel apple pie is prepared in a sheet pan. Juicy apples and sweet and salty caramel are baked into a buttery, flaky crust.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 1 hour 45 minutes
Scale

Ingredients

For the pie crust:

  • 41/2 cups (585 gm) all-purpose flour
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup (230 gm) unsalted butter, cold
  • 14 tablespoons (200 gm) shortening, cold
  • 10 tablespoons ice water

 

For the caramel:

  • 11/2 cups (300 gm) sugar
  • 6 tablespoons water
  • 1 cup (240 mL) heavy cream, slightly warmed
  • 11/4 teaspoons salt
  • 4 tablespoons (55 gm) unsalted butter

 

For the pie filling:

  • 2 teaspoons lemon juice (about the juice of one lemon)
  • 6 cups (about 760 gm) of ½” peeled and diced baking apples. (I use about 67 large golden delicious apples)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 2 tablespoons sugar
  • 1 egg

Instructions

To prepare the pie crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
  3. Add 6 tablespoons of ice water and pulse, add in ad additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
  4. Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.

 

To prepare the caramel:

  1. Combine the sugar and water in a large saucepan (at least 6 quart) over medium-high heat. Allow the sugar and water to cook undisturbed about 10-11 minutes until the sugar has turned a deep amber hue. Carefully and slowly add the heavy cream in, whisking all the while to combine. Please note that the caramel will bubble and steam and sputter, so be sure to add the cream slowly and with care. Continue whisking and cooking until the caramel is smooth and well combined. Remove the pan from the heat and add the salt and butter, whisking until the butter is incorporated. Set aside while you prepare your pie ingredients.

 

To prepare the pie filling:

  1. Combine the lemon juice and apples in a large bowl. Add the flour, cinnamon, and sugar and toss to combine evenly. Set aside while you make assemble your pie.

 

To assemble your pie:

  1. Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
  2. Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
  3. Sprinkle your prepared apples into the pan and spread out to fill evenly. Drizzle the caramel over the apples, being sure to distribute it evenly. You can re-warm the caramel slightly if needed.
  4. Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the caramel inside is bubbling. Rotate the pie during baking as needed to brown evenly.

 

 

 

Apple Crumb Cake

Apple Crumb Cake Recipe by The Wood and Spoon Blog by Kate Wood. This is a fun and simple way to use apples or pears or other fall produce. A simple fluffy cake recipe sweetened with applesauce and chunks of peeled apples. The topping is a crumble streusel that adds a bit of crunch to every bite. This cake is a great breakfast coffee cake or dessert to share with friends. Find the recipe at thewoodandspoon.com

I have a black thumb.

For three years, I’ve tried to cultivate a healthy garden of herbs and veggies and I’m starting to realize that I’m the problem. I’m the weakest link.

Pepper and parsley plants tremble at the thought of being planted in my backyard. Squash and zucchini don’t stand a chance. Even basil, supposedly the easiest and most forgiving of plants to attempt in a home garden, can’t survive a summer at my place. I fry those suckers every time.

If we were in hunter/gatherer times now, I would not be a surviver. You would find me somewhere in the woods, gagging on grass and brown, spotty tomatoes that undoubtedly had already been predigested by a worm (or something worse). I seriously lack gardening skills.

I blame my own laziness (who wants to water a garden?!) and basic agricultural know-how. It’s really much easier to just buy my produce from the store and farmer’s market, but I’m convinced that growing my own food would be so much more healthy and rewarding. 

My husband says we will someday plant a real, legit garden and so long as he’s okay with sewing the man hours, I’m fine with reaping all of the rewards. When that day comes, I’ll request an apple orchard and if the tree survives long enough to produce fruit, you better believe I’ll be making this apple crumb cake.

Apple Crumb Cake

This apple crumb cake might be the most fool-proof recipe on my blog to date. It’s extra fancy because it works with a variety of different types of fruit, so if you happen to be one of those weirdos who doesn’t like apples, you could totally use pears, berries, plums, etc. 

This time of year, apple desserts and crumb cakes kinda feel like a dime a dozen, but I really stand behind this fluffy friend. It’s moist and fragrant thanks to the applesauce and spices, and the crumb topping is delicious. In fact, if you decide to pick all the little crumbles right off the top of this apple crumb cake and nibble away like a little church mouse, I would not blame you. 

Apple Crumb Cake

Apple crumb cake is the perfect ode to October, the changing seasons, and those gorgeous little apples my green-thumbed friends are picking this time of year. Give it a try and let me know what you think in the comments below!

Cheers to you and happy Monday!

Apple Crumb Cake

 

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Apple Crumb Cake

Apple Crumb Cake Recipe by The Wood and Spoon Blog by Kate Wood. This is a fun and simple way to use apples or pears or other fall produce. A simple fluffy cake recipe sweetened with applesauce and chunks of peeled apples. The topping is a crumble streusel that adds a bit of crunch to every bite. This cake is a great breakfast coffee cake or dessert to share with friends. Find the recipe at thewoodandspoon.com

This apple crumb cake is moist and fragrant, simple cake specked with bits of apples and topped with a sweet and rich crumb topping.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Category: Cake
Scale

Ingredients

For the streusel

  • 1/4 cup (50 gm) granulated sugar
  • 1/3 cup (60 gm) light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (110 gm) unsalted butter, melted
  • 1 1/3 (160 gm) cups all-purpose flour

For the cake

  • 1/2 cup (110 gm) unsalted butter, at room temperature
  • 3/4 (150 gm) cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons of boiled cider (optional)
  • 1 cup (240 gm) of no sugar added applesauce
  • 1 1/4 (155 gm) cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup (240 gm) of small diced apples (about 1 granny smith)

Instructions

To prepare the streusel

  1. Combine the dry ingredients in a medium sized bowl. Stir in the butter to combine. Add the flour and stir just until combined.
  2. Set aside while you prepare the cake.

To prepare the cake

  1. Preheat the oven to 350 degrees. Lightly coat a 9″ springform pan with baking spray and set aside.
  2. In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, stirring briefly to combine. Scrape the sides of the bowl and add the vanilla, cider, and applesauce. Beat to combine. In a separate bowl, toss together the dry ingredients and then add to the bowl of the stand mixer. Stir just until combined and then gently fold in the chopped apple.
  3. Spread the batter on the bottom of the pan and smooth. Then, crumble the streusel evenly over the top of the cake.
  4. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted comes out clean. Cool on a cooling rack for at least 10 minutes before removing the sides of the springform pan. The cake can be eaten warm or at room temperature, but is best enjoyed within 3 days.

Recipe adapted from: Ina Garten