Take your pick: crisp, tart, juicy, sweet, crunchy. Apples are in season and absolutely delicious in these desserts.
Serve the betty with a little bit of heavy cream, creme fraiche or vanilla yogurt.
6 tablespoons (3/4 stick) unsalted butter, plus more for baking dish
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1 baguette, torn into bite-size pieces (about 7 cups)
3/4 cup sugar
3 tablespoons apple juice
1/8 teaspoon coarse salt
6 to 8 Empire or Gala apples (2 1/2 pounds total), peeled, cored and cut into small pieces
3 tablespoons dark rum
1 tablespoon fresh lemon juice
2 teaspoons all-purpose flour
1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish. On a rimmed baking sheet, arrange bread in a single layer and bake until dry, about 12 minutes. Transfer half the bread to a food processor and pulse until fine crumbs form. In a medium saucepan, combine butter, 1/4 cup sugar, apple juice and salt. Cook over medium heat until sugar dissolves, about 2 minutes. Remove from heat and stir in bread pieces and crumbs; let stand 10 minutes.
2. In a medium bowl, toss apples with 1/2 cup sugar, rum, lemon juice and flour. Transfer to dish; top with bread mixture. Cover with foil and bake until apples are tender, about 40 minutes to 45 minutes. Uncover and bake until top is golden, about 15 minutes. Let cool 5 minutes before serving.
Nutritional information per serving: 428 calories, 12 grams fat, 74 grams carbohydrates, 5 grams protein, 6 grams fiber and 25 percent of calories from fat.
1 cup all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
Pinch of ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
2 large eggs
3 tablespoons whole milk
1 Granny Smith apple, peeled, cored and diced small
1 cup raisins
3/4 cup confectioners' sugar
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, baking soda, nutmeg, salt and pinch of cloves. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs one at a time. With mixer on low, beat in half the flour mixture, then milk and remaining flour mixture. Beat just until combined.
2. With a rubber spatula, fold apples and raisins into dough. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are firm around edges, about 14 minutes, rotating sheets halfway through. Let cool completely on wire racks.
3. In a small bowl, whisk together confectioners' sugar and 1 tablespoon water. Transfer to a zip-top bag. Snip a very small hole in one corner and drizzle glaze over cookies.
Nutritional information per cookie: 138 calories, 4 grams fat, 25 grams carbohydrates, 2 grams protein, 1 gram fiber and 26 percent of calories from fat.
Apple and cranberry pandowdy
For the crust:
3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon granulated sugar
1/4 teaspoon coarse salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 to 2 tablespoons ice water
For the filling:
3 Rome apples (1 1/2 pounds), peeled, cored and cut into 1/2-inch slices
4 McIntosh apples (1 1/2 pounds), peeled, cored and cut into 1/2-inch slices
1 cup cranberries (thawed if frozen)
1/3 cup packed light-brown sugar
1 tablespoon fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
2 teaspoons coarse sugar
1. Make crust: In a food processor, pulse flour, sugar and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
2. Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
Nutritional information per serving: 286 calories, 12 grams fat, 45 grams carbohydrates, 2 grams protein, 3 grams fiber and 38 percent of calories from fat.