Looking for an apple brunch dish for tomorrow morning.....

12 years ago

....like a cobbler or crisp or something that would work on a brunch buffet. I am hosting 15 for brunch tomorrow and it is going to be 45 tonight, so there will be a definite fall snap in the air. Needless to say I had planned on a light fruit salad, but I really think a warm baked apple something would work better - and I have 4 lbs of Granny Smith apples to use up.

So what is your best apple cobbler/crisp/cakey sort of thing that would work with brunch? I do have heavy cream at home, so sweetened cinnamon whipped cream is a definite topping option.

Thanks in advance!

Alexa

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Comments (11)

Lars
12 years ago
last modified: 9 years ago
I like Emeril's coffee cake recipe. It says it makes 12 servings, but I think you can get at least 16. Anyway, it's very easy to make, although I now notice that that was not part of your criteria.

Lars
mustangs81
12 years ago
last modified: 9 years ago
Alexa, I'd be freaking right now! This is always requested for brunch in our family:

German Stuffed Toast:
1 1/2 loaves cinnamon raisin bread
16 ounces cream cheese (2 pkgs)
1 tsp vanilla
1 cup raisins or pecans
1 can apple pie filling or make your own apples
2 cups half- &-half
8 eggs (large)
1 cup maple syrup (1/2 cup + � cup)
1/2 cup butter
Grease 9X13 baking dish or larger. Pre-heat oven to 350 degrees.

Cube bread (approximately 1 inch x 1 inch)
Mix cream cheese with vanilla and pecans
Layer: bread, cream cheese, apples, bread

Mix in mixing bowl: milk, eggs, 1/2-cup maple syrup
Pour over casserole, making sure that bread is saturated
Cover and refrigerate overnight
The next morning: Sprinkle casserole with cinnamon. Bake for 1 hour.

Before serving, mix melted butter and 1/2 cup maple syrup in small saucepan. Pour mixture over baked casserole, punching holes in casserole to allow sauce to penetrate.

Serves: 10.
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gbsim, you've cast the deciding vote! Thanks to you and lindac and Annie for relieving my 'guilt' over the whole dessert question. :) Guess my instincts were right but I was just afraid to trust them. My preference is also for 'plain' fruit, but I was worried that it would seem blah to everyone else. From your comments, I guess not. Teresa, something you said about that gave me a brainstorm. I have several dozen antique crystal champagne glasses that are really lovely. They're not 'flutes', so maybe they're not even champagnes, even though that's what my mother always called them. Anyway, they're wide-mouthed and shallow bowls on elegant long stems. I'm going to fill them with a colorful mix of grapes, melons and berries. They'll be on a separate 'dessert' table, along with an optional whipped topping of cream cheese, sour cream, sugar and Grand Marnier and some simple (but luscious) shortbread cookies. Omigosh, y'all have inspired me! Teresa, it's in Nov. Sounds so far away, but 4 months ahead isn't too early to begin planning, right? The weather here is incredibly unpredictable at that time of year. More often than not, it's really gorgeous between Halloween and Thanksgiving. Indian summer. But sometimes it turns nasty. I'm trying to think positive! I have also worried about the carb overload. But, hey, Michael Bloomberg isn't invited, so we should be safe. mjrdolfan, thanks for your good wishes! She's a lovely and *appreciative* bride, so it's my pleasure to do something special for her. I so understand your concern. But that's exactly why I posted here -- because I know how easy it is to get sucked in and end up leaving too much to do at the last minute and have it all go to hell in a handbasket. I promise that won't happen. You didn't 'throw a wrench' into it at all. You just reminded me, once again, how important it is to be on top of things. Thanks! sm P.S. Grace, forget the mimosas? Do you think I've totally lost it, honey chile??? :) Actually, the Bloody Mary's are what I'm famous for. Horseradish is my secret ingredient. But I've already put one of my ddil's in charge of the mimosas. And another is making bellinis. And a third is squeezing fresh orange juice. It's gonna be a partay!!
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Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago. Low-Calorie Quiche Crust: 1/2 cup rolled oats 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 tsp. salt 1/8 tsp. baking powder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP COLD water 1-2 tsp. toasted ground sesame seeds Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil 1 cup minced diced onion 1 tsp. minced garlic 3 cups small broccoli florets or other veggies chopped small 1-2 TBLSP water 2 large egg whites 10 oz package soft silken tofu 1 TBLSP prepared mustard (dijon) 1 tsp. dried basil or rosemary 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. pepper (I use white) 1-2 TBLSP grated parmesean (I have to admit I use about double that!) Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary. Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired. Bake at 350 for 40 minutes. Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash.
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Georgysmom
12 years ago
last modified: 9 years ago
Apple Crisp

Crumb mixture:

1/2 C quick cooking oatmeal
1/2 C packed brown sugar, L.B.
2/3 -3/4 C. All Purpose flour
1/2 -3/4 tsp. cinnamon and 1/2 to 3/4 tsp. nutmeg

4 C. granny Smith apples

For crumb mixture, combine ingredients and work in with hands, 1/3 cup softened butter . Set aside. Peel,core and slice apples. Put 9" square pan. Top with crumb mixture . Bake at 375 30 - 35 minutes. I usually double the apple amount and triple the topping for a 9 x 13 pan. (We like the cinnamon topping.) So easy and so delicious.
lindac
12 years ago
last modified: 9 years ago
OMG!! OMG!! Apple cake with cake gravy!

Apple Cake

4 cups chopped apples
1 1/2 cups sugar
1/2 cup raisins ( I use chopped other fruit like dried peaches or apricots)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP)
3/4 tsps salt
1T cinnamon 1/4 tsp nutmeg
Mix dry ingredients
2 eggs
3/4 cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until done�..40 to 50 minutes.
Serve with cake gravy!

Cake Gravy
Mix 1 cup sugar
1 stick butter
1/2 cup evap milk or half and half
1 tsp vanilla�.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.
trixietx
12 years ago
last modified: 9 years ago
I have an apple cobbler recipe for a sheet pan that is great.

But, Lindac's apple cake is one of our favorites, I just poke holes in the cake and pour the gravy over when taking to the field during harvest, very, very, very good cake.
kathleenca
12 years ago
last modified: 9 years ago
Alexa, since I'm on the west coast I know this is way too late for you, but thought you might like ideas for next time & for the rest of your 4 lbs. of apples. The cobblers are from our Apples Cookalong, two years ago.

Apple Walnut Cobbler
9 servings
Source BH&G January 1997

5 c tart apples, peeled and thinly sliced
3/4 c chopped walnuts
3/4 c sugar, divided
1/2 tsp ground cinnamon
1 cup all purpose flour
1 tsp baking powder
1 egg, beaten
1/2 c evaporated milk
1/3 c butter or margarine, melted
Half & Half or light cream (optional)

Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon.
In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder.
In small bowl, combine the egg, milk and melted butter.
Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts.
Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream.
01/07 made this for the first time -really good and super easy! I used Pink Lady apples, had no evap milk so subbed cream. Worked fine.
From duocanoe/Linda

Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping
(Battlefield Bed & Breakfast Inn Gettysburg, PA)

Preheat oven to 400 F.
Apple Layer
8 apples (peeled, sliced)
1 c. sugar* (I used less)
1 T. cinnamon

Cobbler Layer
1/2 c. butter
1 c. brown sugar
2 eggs
2 c. flour
3 t. baking powder
1 t. salt
1 c. sour cream
2 T. rum* (Didn't have any so I omitted it)

Crunch Baked Topping
1/2 c. brown sugar
2 T. butter
2 T. flour
1 t. cinnamon

Cream Cheese Topping* (I skipped this because I'm not a big fan of cream cheese; the cobbler was delicious w/out.)
8 oz. cream cheese
1 c. cream
1 t. vanilla
1/2-1 cup sugar
Whip together until light & fluffy.

Directions:
Peel & slice the apples. Spread the apples into a 9x13 glass baking dish with the sugar & cinnamon and let them bake while you prepare the rest of the cobbler.
Mix the topping & set aside.
For the cobbler layer, mix butter & sugar with electric mixer. Add eggs & mix. Add remaining ingredients & combine. Dollop over hot apples. Sprinkle with the cinnamon topping.
Return to the oven & bake 30-40 minutes more. Cobbler is done when cake part is brown & firm.
Serve warm with cream cheese topping. (Again, we thought the cobbler was delicious without the topping.)
From ci-lantro

Here's my "fake" apple pie for my apple pie loving hubby. It's more-or-less a cooked applesauce with topping of choice.
ORANGE SAUCED APPLES

2-3 T. brown sugar
1 T. cornstarch
1/4 t. nutmeg
1 c. orange juice
2 medium cooking apples, thinly sliced * see note below
In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Yield: 4 (1/2-cup) servings.
Microwave Directions:
In a 2-quart microwave-safe bowl, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices; cover tightly. Microwave on HIGH for 6-7 minutes or until apple slices are tender and sauce is thickened, stirring once halfway through cooking.
Grainlady notes:
*I generally use 3-4 Jonathan or small Granny Smith apples, there's plenty of sauce to accommodate that many apples - make it with or without the apple peel - your choice. I have also used dehydrated (at home) apples slices to make this recipe.
I often use 3/4 c. juice, instead of 1 c. called for in the recipe.

I serve it topped with homemade granola or high-protein, low-sugar homemade Gluten Crunch, or other kinds of crunchy cereal (like Grape Nuts or Ezekiel 4:9 Sprouted Whole Grain Cereal) would work.
Substitute low-glycemic agave nectar or non-calorie sweeteners for the sugar.
I've also use almost any kind of fruit juice I have in the refrigerator. Old Orchard Apple Cherry works well (makes the apples nice and rosy-pink), as does apple cider or apple juice. Apricot nectar is very good as well. Instead of nutmeg I often use apple pie spice mix.
You can also make small pastry cut-outs, bake them, and serve a pastry cut-out on the top of the dessert.
From Grainlady

Here is a link that might be useful: Cookalong #16----------APPLES
caliloo
Original Author
12 years ago
last modified: 9 years ago
Up bright and early (well, okay, I'm lying... it is PITCH black out right now LOL!) and ready to start baking. Everything sounds wonderful, but since I am limited to my pantry, I am going with Kathleenca's Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping. I am definitely going to be making all the recipes in the next few weeks. We love apples in all sorts of ways, and having a warm yummy homemade baked somethign for breakfast is always a good way to start the day.

Thanks everyone!

Alexa
caliloo
Original Author
12 years ago
last modified: 9 years ago
The Dutch Apple Cobbler rocked! Everyone loved it and with the chilly air it really was a huge success. Thanks again everyone and I will be reporting back on all the other recipes as I make them over the next few weeks

:-)

Alexa
kathleenca
12 years ago
last modified: 9 years ago
Well, let's hear it for duocanoe/Linda! Her recipes are so good, & this Pennsylvania cobbler is no exception. HOORAH, HOORAH, HOORAH!

Glad it worked out for you Alexa. :)
kathleenca
12 years ago
last modified: 9 years ago
Well, this is what comes from rushing. I am embarassed. As I noted in my original post, the PA Dutch cobbler is from ci-lantro. I'm sorry, ci-lantro! HOORAH for you. Thanks for sharing it with us.
olga_6b
12 years ago
last modified: 9 years ago
Linda's Apple cake sounds wonderful. I would like to try it. My question is, can I do it day before. Will it still be good the next day?
Thank you very much.
Olga

Looking for an apple brunch dish for tomorrow morning.....

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Lars

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Looking for an apple brunch dish for tomorrow morning.....

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