This is a recipe I got from my mom many years ago. It uses items I typically have on hand. While it’s particularly great in the autumn when apples are plentiful and inexpensive, today’s global markets make great fruit available all year round and this dish will fill the house with the aroma of sweet cinnamon and apples. By using the almond flour option, it’s gluten free and lower carb. If you prefer, however, regular flour is what my momma used when I fell in love with this dish in the first place.
Ingredients:
- 1 melted stick of butter
- 1/2 tsp. cinnamon (plus another 1/4 tsp. for sprinkling on top)
- 2 apples, sliced very thinly
- 1 cup Splenda (or sugar) (plus another Tbsp. for sprinkling on top)
- 1/2 tsp. vanilla
- 1 egg
- 1 cup of almond flour, regular flour, or Carbquik
- 1 Tbsp. unmelted butter for on top of the apples
Directions:
Preheat oven to 350 degrees.
Thinly slice your apples. A mandoline (or a box grater, like I used) works well for this task and makes it very quick.
Place the thinly sliced apples into individual small casserole dishes — or in an 8 x 8 square baking dish.
Mix the dry ingredients together.
Add your vanilla.
Melt your stick of butter in the microwave, then add it to the dry ingredients.
Add an egg, then stir all the ingredients together. (This was my alternate batch, the Carbquik version, so I was proceeding in a slightly different order so I could keep the two batches straight in my mind.) P.S. The using almond flour, rather than regular flour or Carbquik, was a major hit. The texture of the almond flour really enhanced the dish.
Place little dabs of butter on top of the apples and sprinkle some Splenda/sugar and cinnamon on top.
Drop dollops of batter on top of the apple/butter mixture, then smooth it around with a spatula or table knife.
Sprinkle the top with a mixture of cinnamon and Splenda/sugar. Bake for 30 minutes at 350 degrees if you are using an 8 x 8 pan. Bake for approximately 20 minutes if you are instead dividing it into four small baking dishes.
I garnished with sage leaves and a little Johnny jump-up in fall colors. So cute! You don’t need me to tell you how good this is with vanilla ice cream. Serve warm.
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