We threw a harVEST party. Vests were required for entry.
There was some food, but this was the only dessert treat. Perfectly poppable and subtly sweet, these little guys are great for using up all those apples you picked but didn’t manage to eat. Because it’s a law of nature that no one can possibly eat all the apples they pick.
These are a play on a dutch pancake, which texturally and tastily is an intersection between a crepe, a pancake, a soufflé, and clafouti; and the apple and pumpkin pie spice give them that autumnal edge.
Ideally these should be enjoyed with a cup of tea or other warm beverage. They can be breakfast, dessert, or just a snack. As we are careening at a terrifying speed towards New England winter, these might help you hold on to fall just a little bit longer.
This recipe makes about 24 mini dutch babes if you use mini muffin tins (which you should, because that makes them adorable).
2 small apples, peeled and diced
1 tbs cup fresh lemon juice
½ tsp of pumpkin pie spice
pinch of sea salt
1/3 cup all purpose flour, plus extra for pans
1/3 cup granulated sugar
2 large eggs
¼ teaspoon vanilla extract
3/4 cup milk
2 tablespoons powdered sugar, for dusting
- set oven at 350 degrees. Butter and flour 2 mini muffin tins.
- peel and dice the apple into small cubes. Immediately coat with lemon juice to avoid browning. Toss with pumpkin pie spice and add a pinch of salt, make sure apples are well covered.
- whisk eggs until frothy. Add in flour, then sugar, vanilla, and milk. Throw in an extra pinch of cinnamon if you’re feeling dangerous.
- give each muffin space 5 or 6 apple cubes, and cover each with batter so they are ¾ full. Bake for 40 minutes.
- Let cool ten minutes. Dust with powdered sugar and serve