apple

Dutch Apple Pie

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

I couldn’t get too deep into November without a pie recipe. Here in America, pie might as well have its own corner of the food pyramid wherever Thanksgiving holidays are concerned. Luckily, I have my all-time FAVORITE apple pie recipe to share today: Dutch Apple Pie. This recipe is an excerpt from my first book, Her Daily Bread, and I’ve basically been waiting all year to share it. Let’s get started!

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

First of all, who died and made apple pie reign supreme? Is there any dessert more quintessentially fall? While pumpkin is divisive and chocolate is more of an annual offering, if you ask me, apple is just right this time of year. My rendition features a homemade pie crust, a generously spiced apple filling, and a buttery brown sugar crumble on top. The end result is a pie with loads of flavor and texture- the perfect treat to serve to the masses.

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

If you’re new to pie baking or just really want to take you skills to the next level, be sure to check out my tutorial on how to make pie dough. Here, I share the ins and outs of making, rolling, braiding, crimping, baking, and storing pie crust. For example, did you know it’s not too early to make and freeze your doughs?! TRUE STORY! I highly recommend the tutorial for anyone wanting a home run pie.

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

Once you know how to make a crust, you can start by making one! This Dutch apple pie calls for a single crust because the topping is 100% streusel. No par-baking required here, just roll out and crimp the dough, freezing it briefly while you prepare the filling.

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

The filling is apples, sugar, spice, and lemon juice. I like to use golden delicious apples, but you can opt for any of your faves! Braeburns and jonagolds are also very popular- just make sure you have plenty to fill this pie to the brim. Once your filling is made, finish it off with the crumble. Melted butter, flour, brown sugar, cinnamon and salt make up the streusel. It comes together in a bowl before topping the pie. More crumble is more better, IMO.

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

After an hour bake, the pie needs a little time to set up. I usually give it 4 hours, but you can also let it rest overnight. Slice and serve warm pieces with scoops of vanilla or no-churn cinnamon maple ice cream. It’s a super comforting and cozy pie, perfect for this time of year. And even though this is pie szn, this is the only pie I’ll be sharing for the rest of the year! If you need a few more pie recipes to round out your repertoire, be sure to check out the archives of this site or pick up a copy of my book! Her Daily Bread is nearing its first birthday, and I couldn’t be happier to celebrate with you all. In the meantime, happy baking and happy fall!

Dutch Apple Pie by Wood and Spoon Blog. This is a delicious fall pie made with homemade pie crust, cinnamon sugar apples and a streusel crumb topping. This pie is great for Thanksgiving or holidays and makes a yummy alternative for regular apple pie. Learn how to make homemade apple pie with brown sugar crumble on thewoodandspoon.com

If you like this Dutch apple pie you should try:

Caramel Apple Pie
Brown Butter Apple Tart
Apple Crumb Bars
Cheddar Apple Pie

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Dutch Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This Dutch apple pie features a homemade pie crust, a cinnamon apple filling, and a brown sugar and butter streusel topping.

  • Author: Kate wood
  • Prep Time: 25
  • Cook Time: 60
  • Total Time: 1 hour 25 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the filling:

  • 1 recipe for homemade pie dough (see below) or 1 refrigerated deep-dish single pie crust
  • 8 cups peeled, ¼” thick apple slices (I use Golden Delicious apples)
  • 2 tablespoons fresh-squeeze lemon juice
  • ¼ cup light brown sugar
  • ¼ cup sugar
  • ¼ cup all-purpose flour
  • 2 teaspoons apple pie spice

For the crumble:

  • 1 cup all-purpose flour
  • 2/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature

Instructions

  1. Move one rack to the bottom third of the oven and preheat to 400 degrees Farenheit. If possible, preheat a baking steel or heavy bottomed sheet pan on that lower rack.
  2. Use a lightly floured rolling pin to roll the dough out on a well-floured surface into a 1/8-1/4” thick circle about an inch larger than your deep-dish pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Place the dish in the freezer while you mix up your remaining elements.
  3. In a large bowl, toss to combine the apple slices, brown sugar, sugar, flour, and apple pie spice. Pour the mixture evenly into your prepared pie crust and place in the fridge while you prepare your crumble.
  4. In the same bowl that you tossed together your filling, combine the crumble flour, brown sugar, cinnamon, and salt. Use a pastry cutter or the backs of two forks to cut the butter into the flour until the butter is integrated a sandy mixture with pea-sized clumps for. Sprinkle the topping onto the apple filling. Bake the pie on the preheated baking steel or sheet pan until the crust is brown and the filling in the center of the pie is bubbling, about 60-70 minutes. If you notice your crust gets too brown before the filling is bubbling, you can use a pie crust shield or a ring of aluminum foil to careful cover that outer edge to prevent burning. Allow the pie to cool completely, at least 4 hours, prior to cutting and serving with ice cream, if desired.

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Brown Butter Apple Tart (and a Bonus Gift Guide!)

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!

Every year, I wind up with that one gift I’m just so excited to give. A few years ago, that was a homemade quilt I made for a friend, one year it was a tiny gold band for my sister, and last year, it was the trip to Disney we secretly planned for our kids. This year, I’ve taken all of my good ideas and plopped them on today’s post: a gift guide for every girl on your list! But that’s not the only yummy thing we’re serving- we also have a seriously delish brown butter apple tart complete with a buttery pastry crust, a brown butter custard filling, and spiced apples. With the holidays just around the corner, let’s not waste any time- let’s dive in!

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!

First up: the gift guide. Initially I was going to curate this list for one specific type of woman- maybe a baker, a mom, an amateur home cook, etc, but let’s be honest: no one’s list is that homogenous. Instead, I took a handful of the women in my life, along with some of the gifts I’m planning to buy for them, and curated a gift guide fit for just about anyone: the fancy girl, a beauty-minded friend, an outdoorsy sister, or a book-loving mother-in-law. Whoever she is, I hope you find something wonderful of this year’s gift guide. Take a peek below!

For the Clean Freak

Follain’s Everything Soap is safe (and clean!) for everything: hands, dishes, pets, counters, and more.


For the Girl Who Has Everything

Tizo’s line of crystal vases are stunning. Add a few buds and voila- a gift any girl could make room for!


For the DIY-er

For a crafty girl, a gift she can make and use is the gift that keeps on giving. Check out this blanket making kit for your DIY friends!


For the Fancy Pants

If diamonds are a girl’s best friend, cashmere is the friend that girls call when diamonds are busy. This cashmere and wool wrap is a cozy treat for your friends with refined taste.


For the Sentamentalist

Lockets are timeless, but I think we can agree they’re definitely having a moment in 2021. This classic design from The Clear Cut is a clear winner, if you ask me.


For the Girl Who Is Always Put Together

The pop-on nails you wore as a kid got a glow-up. These reusable pop-on nails have taken the beauty industry by storm!


For the Bartender

These bar glasses from Zwiesel are stunning and the perfect size for all of your favorite cocktails.


For the New Homeowner

Ruggable’s machine washable and customizable doormats and both cute and practical!


For the Reader

Had to sneak this one one here- HER DAILY BREAD, my first book!


For the Product Junkie

I bought Ranavat’s Mighty Majesty Hair Serum after a friend told me it would help with postpartum hair loss. I haven’t been disappointed!


For the Friend Who Can’t Keep Up with Trends

This boot from Marc Fisher adds an updated, chunky heel twist to the Chelsea boot style many of us have grown comfortable with.


For the Girl Who Can Pull Off Any Hat

Anthopologie’s Pick-A-Pom hat is back! You pick your hat base, add a pom pom, and repeat!


For the Hostess with the Mostest

The most beautiful champagne/drink bucket for the girl who keeps your social calendar full!

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!

Now that you’ve found the perfect gift for every girl on your list, let’s move onto our next main event: this brown butter apple tart!

I set out to make this brown butter apple tart as an alternative to apple pie. Don’t get me wrong- I love apple pie as much as the next person, but there’s something so wonderful about a pretty, open-face tart with a fluted pastry crust. Here, a buttery and lightly sweetened pastry crust is filled with a brown butter custard and topped with beautifully sliced apples. Slices are best served warm with a little ice cream, whipped cream, or creme anglais, but they’re wonderful as is, too.

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!

Apples do matter for this brown butter apple tart. I recommend golden delicious, braeburn, or jonagolds, as their skin will soften without the flesh turning mushy and the apple taste is bright and defined. And for more on browning butter, you can check out my tutorial here. Give this dessert (and gift guide!) a go-around and let me know what you think! I hope you all have a special and delicious Thanksgiving week- Happy Baking!

If you like this brown butter apple tart you should check out:

Brown Butter Pear Tart
Cheddar Apple Pie
Caramel Apple Pie
Apple Crumb Bars

Brown Butter Apple Tart by Wood and Spoon Blog. This is a French apple tart made with a pastry crust, a brown butter filling, and sliced apples on top. The tart is spiced with cinnamon and makes a great alternative for apple pie. To learn how to make this beautiful holiday fruit tart, visit thewoodandspoon.com for the recipe!
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Brown Butter Apple Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This brown butter apple tart features a sweetened pastry crust, a brown butter filling, and spiced apples on top!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Dessert

Ingredients

For the pastry dough:

  • 11/4 cup all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • 1 large egg yolk, white reserved
  • ½ teaspoon vanilla extract
  • 2 tablespoons of ice water, plus more as needed

For the filling:

  • ½ cup unsalted butter
  • 1/3 cup brown sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • ¼ cup all-purpose flour

For the apples:

  • 4 large golden delicious, Braeburn, or Jonagold apples, cored sliced into 1/8” sliced
  • 3 tablespoons light brown sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon

Instructions

To prepare the pastry dough:

  1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.

To prepare the tart:

  1. When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
  2. When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. 
  3. In the meantime, prep your filling: Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. 
  4. Prepare the apples by tossing together the sliced apples, brown sugar, lemon juice, and cinnamon. Arrange the slices on top of the brown butter filling according to your preferences. Bake in the preheated oven for an additional 35 minutes or until the crust is golden and the filling it cooked underneath. Serve cooled slices with ice cream or whipped cream!

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Apple Crumb Bars

I gotta tell you- these apple crumb bars have been one of the most rewarding parts of my week. Before you think I’m entirely lame, let me just explain.

You ever go through one of those ruts where you feel out of sorts? Days when it seems like you’re out of step and nothing is working out the way you planned? This is me, as of late, in the kitchen. I’ve spent the past couple of weeks testing recipes and attempting to stock up goodies to share with you all in the coming months. With other big work projects just around the corner, I knew I would need to use this time to ready myself and this site for the days to come. Unfortunately, it’s just not happening. Everything I’ve been making has left me wanting, and, honestly, it just gets to be a bummer. There’s only so many failed loaves of bread and crumbly cookies you can shrug at before you never want to see a bag of flour again, okay?

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

So when these apple crumb bars turned out to be straight-up BOMB, I was thrilled. It’s amazing how a single victory, albeit small, can give you a little extra kick in your step, you know? These apple crumb bars, with their buttery shortbread crust, spiced and slightly tart apple filling, and crumbly brown sugar and oat topping, are seriously textured, rich, and altogether wonderful- just the kind of treat you want to make this time of year. They were such a knock-out in my kitchen, I’m sure you’re going to love them too. Let me tell you how to make them.

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

Make the Recipe:

To make these apple crumb bars, we start with the shortbread crust. Butter, sugar, and just enough flour come together to make a crumbly, doughy mixture that gets pat into an 8″ square pan. The crust gets baked briefly while we prep the filling. Here, sliced baking apples, brown sugar, and cinnamon add moisture, tang, and just enough spice, while the oat crumble adds texture and richness. Both get spread onto the semi-baked shortbread before being popped back into the oven for a second bake. Once the topping is golden brown, the bars are done and ready to cool.

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again. Give them a try and let me know what you think. If you happen to find yourself in a baking rut, these apple crumb bars are the simple and rewarding dish you need in your life. Happy Baking!

If you like these apple crumb bars you should try:

Apple Crumb Cake
Apple Crisp Ice Cream
Caramel Apple Pie
Apple Crisp Cheesecake
Apple Cinnamon Rolls

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com
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Apple Crumb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 2 reviews

With a buttery shortbread crust and a brown sugar oat crumble, these apple crumb bars are the layered fall treat you’ve been waiting for!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

For the shortbread crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the filling:

  • 4 cups of peeled, cored, and sliced baking apples (I used granny smith)
  • 1/3 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of salt

For the topping:

  • ¾ cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup light brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees and line an 8 “square baking pan with foil. Lightly grease with cooking spray and set aside.
  2. Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 15 minutes. In the meantime, begin making the filling.

To prepare the bars:

  1. Toss all of the filling ingredients together in a bowl. Set aside. In a separate bowl, toss all the flour, oats, brown sugar, and salt together. Stir in the butter to form a clumpy mixture and set aside. When the shortbread crust has finished baking, remove from oven and evenly layer in the apple filling. Sprinkle the crumble topping evenly over the apples and bake an additional 35 minutes, or until the topping is turning golden brown. Allow to cool completely prior to cutting into 16 squares.

Notes

  • These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again. 

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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

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

“Good apple pies are a considerable part of our domestic happiness.” – Jane Austen

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

Cheddar Apple Pie

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

A Few Tips:

  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 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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
  • Category: Dessert

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!

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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.

“Play is the work of the child.” – Maria Montessori

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.

English Muffin Bread

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

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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
  • Category: Bread

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

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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
  • Category: Condiment

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.

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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

Apple Cinnamon Rolls

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

Making the Rolls

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

Warm Apple Tea

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. 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

Making the Tea

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 meld. Give the mixture a taste after about 10 minutes, resting longer if you want stronger flavor. 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! 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.

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. They provide quality, real ingredients with consistent flavor. If you’re craving more tea recipes, be sure to check out the sweet tea hot toddy I recently created! 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

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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
  • Category: Beverage

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.

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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

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

What is Frangipane?

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

Millesima USA

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

Apple Frangipane Tart

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

Making the Tart

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

Serving the Tart

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

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4.8 from 6 reviews

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
  • Category: dessert

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.

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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.

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? Or 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.

Brown Sugar Apple Bundt Cake

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.

Making the Cake

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. 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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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
  • Category: Dessert

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.

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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

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.

Dutch, Dutch Baby

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

Pecan Apple Dutch Baby

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

Making the Dutch Baby

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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
  • Category: Breakfast

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.

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Inspired by NYT.