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magazine apple and quince crisp with rum raisins
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Turn pantry staples and an apple into a warm, autumnal dessert for one. This festive little dessert is an easy way to treat yourself—no special occasion necessary.
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Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
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(3.5)
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Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.
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(5)
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Apple pie in doughnut hole form? We’re in love.
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Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious.
For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.
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When Archibald makes this recipe, she uses a kind of apple called Yellow Transparent, grown in the Pacific Northwest. We substituted Macouns, Fujis, and Jonagolds (which hold their shape during baking), all with great success.
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Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we've upped the ante by adding apple brandy and raisins. Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert. (And a drizzle of cream never hurts.)
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With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.
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Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.
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Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
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Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.
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Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.
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It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.
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Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)
4.4
(4.35)
Easy
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Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
4.0
(4.2)
Easy
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Think of it as apples in the buff: Stripped of the usual apple-pie spices, the fruits' natural floral qualities really come through. And free-form as it is, the rustic tart is very easy to make (there's no need for a pie plate)—not to mention refreshingly light.
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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
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If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
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(4)
Vegan
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