Page loading ... Please wait.
Baking & Dessert Recipes & Pictures

breakfast & brunch bars & squares biscotti recipes shortbread recipes comfort foods healthy baking
about us
substitutions
ingredients
glossary
conversions
easter baking
english tea party
chocolate recipes
pumpkin recipes
apple recipes
cranberry recipes
blueberry recipes
lemon recipes
strawberry recipes
quick breads
trifle recipes
ice cream recipes
pudding recipes
christmas baking
christmas cookies
christmas candy
halloween baking
thanksgiving baking
valentine's baking
baking history
bibliography

 

Apple Popover Recipe

Printer Friendly Page

Apple Popover Recipe

Coming up with a great breakfast or brunch dish can be a challenge. One nice dish that doesn't get a lot of attention these days is homemade popovers. Popovers start with a simple batter made with eggs, flour, milk, and butter that is like the batters used to make Yorkshire Pudding, Dutch Babies, and even Pancakes. Although we normally think of popovers as muffin-sized, for this Apple Popover recipe we are going to make one large billowing popover that is light and tasty with a crisp golden brown outside crust and a soft moist interior.  

Looking at this recipe you immediately know it is not a normal popover. What makes it so different, other than its size, is that it starts with a layer of lightly sweetened sauteed apples. The sauteed apples are placed on the bottom of your pan and then the popover batter, made in your blender or food processor, is poured over the top. It is then placed in a very hot oven and as the batter bakes it puffs up and eventually turns a beautiful golden brown color. While the outside of the popover becomes nice and crispy, you will find that the inside remains soft and custard-like. It is important, though, not to open the oven door while it is baking, as the batter may collapse. This dish needs to be served immediately after baking and with a dusting of confectioners sugar and a dollop of softly whipped cream, it is a real crowd pleaser. 

Note: In the above picture you will notice that I have used both sliced apples as well as fresh blackberries. To add fresh blackberries to this recipe, toss them into the pan when you are about halfway through sauteing the apples. You can make this popover using other fruits like sliced pears, nectarines or peaches as well as raspberries, blueberries, pitted cherries, or strawberries..

 
Apple Popover: Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven. 

For Apples: In a large 9- or 10- inch (23 or 25 cm) heavy nonstick ovenproof skillet melt the butter.  Add the sliced apples, sugar, and cinnamon and sauteed the apples until tender. 

For the Popover Batter: In your food processor or blender place all the batter ingredients. Process for about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour over the apples. 

Bake for about 20 minutes or until the popover is puffed and golden brown  Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of confectioners sugar and softly whipped cream.

Serves 4.

Sources:

Bauer, Michael and Irwin, Fran. The San Francisco Chronicle Cookbook. San Francisco: Chronicle Books. 1997.

Sax, Richard. Classic Home Desserts. New York: Houghton Mifflin Company. 1994.

Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking. Canada: Random House of Canada Limited. 2003.

Apples:

2 large Granny Smith Apples (about 1 lb. total), peeled, cored, and cut into 1/4 inch slices

2 tablespoons (30 grams) unsalted butter

2 - 3 tablespoons granulated white sugar

1/4 teaspoon ground cinnamon

Batter:

3 large eggs

1/2 cup (120 ml) milk

2 tablespoons (30 grams) unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup (65 grams) all-purpose flour

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

Garnish:

Confectioners (powdered or icing) sugar

Softly whipped cream

   
     
 

Bookmark and Share

Join Our New & Featured Recipes Email List

New Recipes

 

     
   

 

 

Top 40 Recipes of 2009*

*Top 40 Recipes based on actual site traffic from January 1, 2009  to December 30, 2009.

1. Chocolate Chip Cookies

2. Red Velvet Cake

3. Shortbread Cookies

4. Royal Icing

5. New York Cheesecake

6. Carrot Cake

7. Sugar Cookies

8. Vanilla Cupcakes

 9. Banana Bread

10. Chocolate Truffles

11. Pound Cake

12. Ganache

13. Apple Crisp 14. Oatmeal Cookies 15. Pumpkin Pie
16. Apple Pie 17. Gingerbread Men 18. Pavlova 19. Coconut Macaroons 20. Biscuits
21. Cream Scones 22. Lemon Bars 23. Rum Balls 24. Snickerdoodles 25. Whipped Cream Frosting
26. Yellow Butter Cake 27. Pumpkin Cheesecake 28. Fruit Tart 29. Lemon Curd 30. Butter Tarts
31. Chocolate Crinkles 32. Thumbprint Cookies 33. Melting Moments 34. Boston Cream Pie 35. Chocolate Cupcakes
36. Nanaimo Bars 37. Mexican Wedding Cakes 38. Molten Chocolate Cakes 39. Almond Biscotti 40. Peanut Blossom Cookies
Joyofbaking.com on Facebook

 

Contact Us   Privacy Policy Follow Joyofbaking On Twitter

Arabic Mandarin Dutch French German Hindi Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2010 Stephanie & Rick Jaworski