LET ME INTRODUCE YOU TO THE CONCEPT OF BRATAPFEL you take an apple and core [Generously so) it, and then you stuff a filling of your choice into them. chopped nuts with cinnamon are common, but personally I prefer marzipan. You bake them until they're soft and tender and if you wanna you can eat them like that, or you can pour honey or cream (or both) over them. They're a VERY good winter food.
Tbqh I'm not sure I've ever actually had a piece of apple pie? I love baked/skillet apples tho, which I think are a lot like apple pie filling.
Do you think nutella would work for filling, maybe with pecans? Ive had a bad history with baking anything with nutella but considering itd be in an apple maybe that would turn out differently
HRM. I've never tried that, but I would suggest putting something less melty in the bottom to avoid your nutella escaping that way. But yeah I could imaging that it would work, especially if you cut off the top of the apple, cored it, filled it, and put the top back on so that you don't have any directly exposed nutella potentially burning up.
I do something like that with just... a mixture of brown sugar and butter/margarine and cinnamon? Maybe other apple friendly spices too. You put it in a deep-ish dish, with a little bit of room on all sides of the apple, and then pour hot water into the dish (not inside the apple!) up to... idk a certain point on the side of the apple And then you can bake it but i just microwave for 2 min, you get a cooked apple with sugary sauce inside, maybe you take it out of the water and put vanilla ice cream inside the apple, idk? It definitely turns out Bad with some kinds of apples but others are nice Edit: oh and apple crumble/crisp is good, as are apple blossoms, theyre just like... apple pie but with more crust to apple filling
Cobbler is good. I like peach and blackberry. What is a dump cake? Is that regional dialectary vocab?
A dump cake is kinda a cobbler, you just put filling in and dump cake batter over it. Cobbler usually has a bottom layer and a top one
The marzipan doesn't look too bad on the apples. But this just reminds me of how much I hate marzipan... let the cakes be free of their trappings. It's that icing material decorative cakes get encased in right?
Is it? Ok then it's fondant that I can't stand. No matter what pattern you give that cake you're biting through an unpleasant layer of icing that tastes the same as any other cake coated in it
You're supposed to pull the fondant off before carving it and serving it. Nobody ever does, but the cake shop I worked in always told caterers and kitchen staff at event halls that--once the cake comes back, pull the fondant off before you slice it into pieces for everyone.
My sibling made an really good rosemary apple pie a couple months ago and my dad's side of the family has an amazing recipe for German apple pie with raisins, cubes of bread and butter, and egg poured over the whole thing. I also make a damn good apple crisp - the trick is to use almost no flour in the topping, just old fashioned oats, quick oats, and granola if you like. also pecans. and cloves, nutmeg, ginger, and a lot of cinnamon.
