Gravenstein Apple Popover
Celebrate Sonoma County food history with local, organic Gravenstein Apples! These heirloom apples are the perfect balance of tart and sweet, making them the perfect apple for eating fresh or cooking up. Sadly, the Gravenstein is in danger of going extinct, but not if we have anything to say about it – stock up on fresh Gravs today, and help keep the Gravenstein around for generations to come! Similar to a Dutch Baby, this traditional apple popover gets a Sonoma County twist in this Gravenstein version! Enjoy it as an easy yet impressive breakfast treat, or whip one up anytime you’re craving Gravenstein apple-goodness.
- Serves: 1 Popover
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Ingredients
- 1 lb. Fresh Gravenstein Apples, cored & sliced medium-thick
- 3 tbsp. Unsalted Butter
- 1 tbsp. Light Brown Sugar
- 1/2 tsp. Cinnamon
- 1/8 tsp. Salt
- 1 c. All-Purpose Flour, sifted
- 3 Large Eggs
- 1 c. Whole Milk
- 1 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/4 Unsalted Butter, melted & cooled slightly
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- Powdered Sugar (for dusting)
Instructions
Preheat oven to 425 degrees. Combine flour, eggs, milk, vanilla, 1 teaspoon cinnamon, melted butter, baking powder, and 1/4 teaspoon salt in the bowl of a food processor or in a large mixing bowl; process or vigorously whisk until batter is light and fluffy. Cover batter and allow to sit at room temperature until needed.
Heat an oven-safe skillet on medium until hot then melt 3 tablespoons of butter, swirling to coat. Add apples to pan; in a small bowl, mix brown sugar and cinnamon then combine with apples. Allow apples to cook until just slightly soft (about 5 minutes), then pour batter evenly over top. Transfer skillet to oven and bake for 18-20 minutes or until popover is golden and apples are tender. Dust well with powdered sugar to finish, and serve immediately.
No comments yet. Add the first comment