This is proof that the best recipes don’t necessarily turn out ready to grace the covers of cooking magazines... No matter what form you bake this batter in - it turns out like a little bite of apple pie. The longer it stands (covered or UNcovered) the sweeter it becomes.
Be sure to use a cooking apple - I like a combination of a tart apple (like Granny Smith) with a good quality cooking variety, like Jonagold. Combining two kinds gives you a mild sweet apple taste with an occasional “zing” from a random tart piece.
For years I made these in a 9” x 13” pan, cut them into squares, and watched them disappear. But my kids love the chewy outer crust that forms - so I decided to make them in muffin form. They don’t bake up like a super-star muffin - no pebbled, crowned muffin top here. You’ll be disappointed by the flat top when you put them in a muffin tin. BUT - there’s more of that chewy crust that we love.
This is the Ugly Duckling that tastes like the Swan. Not a lot to look at, but one bite and you’re hooked. Such a simple thick batter - no exotic ingredients, just fresh cooking apples.
We enjoy these plain-jane... but they are also good with a small scoop of vanilla ice cream or even a dollop of whipped cream drizzled with caramel ice cream sauce. Fall at it’s best...
For this favorite recipe, along with photos and instructions - go to:
www.changeabletable.com ("full house" tab)