Dessert

Apple Pie with Candied Crust

Apple Pie with Candied Crust

Throwback Thursday — a popular trend on social media in which users relive past memories whether it be their childhood, old relationships, past vacations, old songs, or anything that gives them a happy and nostalgic feeling.

Yes, I have been known to participate in Throwback Thursday often, and my favorite of all time has got to be this pic from ‘back in the day’, where I proudly display the new Boom Box that Santa so generously left for me.  😉

There’s your laugh for the day, haha!  You’re welcome!  

Ahhh, the 70’s.  Those were the days, weren’t they?!  We had some fun foods back then, too, including Apple Pie with Candied Crust!

Growing up in the 70’s, I enjoyed a decade filled with disco music, fried foods, (because Santa brought my Mom a Fry-Daddy, haha!) all served up with plenty of cool Jell-O salads and Kool-Aid.

Summers were all about taking the “Nestea plunge” in our above ground pool, and winters were about baking with my Mom.

And roller skating.  Lots of roller skating…to the aforementioned disco music, of course.  😉

One of my favorite foods from those days is this incredibly simple yet absolutely scrumptious dessert called “Apple Pie with Candied Crust”.   Don’t let the word ‘crust’ scare you…it’s not really a crust, it’s more like a ‘crisp’.

No crusts were involved in the making of this Apple Pie with Candied Crust. 

What?!?  I know, I know…it sounds a little odd, but so did a lot of other things from the 70’s, right?!

Look how scrumptious!  And seriously…this is the easiest dessert recipe…ever in the history of the entire universe!  If you don’t believe that slight exaggeration, I’ll walk you through it.

Pop a stick of butter (real butter, pretty please!) into a microwave-safe bowl.  (Note:  we did not have a microwave in the 70’s, so this is a real luxury!)

Nuke it until it’s melty, but not melted all the way.  You know, kinda melted.  It will look like this:

Stir in all the dry ingredients — I know you have them on hand — brown sugar, flour, salt…simple baking staples.  Oh, and if you’re into nutmeg, go ahead and add 1/8 teaspoon.  I’m not really into nutmeg, so I just leave it out.

When it’s all mixed up and crumbly, spoon it over the apple filling (or any other flavor of pie filling!) in the pie plate.  Don’t smooth out the top — you want there to be some highs and lows for texture.

Keep a really close eye on the pie plate now, because at this point, everyone else in the house will want to sneak a little bit of that glorious topping.

Lovingly swat away any tempted hands, lol!  My husband simply can’t resist this topping, even before it’s baked.

Bake in a preheated 350-degree oven for 40 to 45 minutes, or until lightly browned and crispy.

Oh my goodness gracious!  Consider yourself warned about the amazingly scrumptious aromas that will be wafting throughout your house as this bakes.  You’ll want to get rid of every candle you own and just bake this every other day or so.

Kidding, or course, but I won’t judge if you do.  Just sayin’!

You’ll want to wait a bit for your Apple Pie with Candied Crust to cool before serving for two reasons:

First, it’s screaming hot, and I don’t want you to burn your mouth.  Second, the topping gets even crispier and more delicious as it cools a bit.

The flavors are best when it’s just warm enough to melt the vanilla ice cream you’ll scoop right on top.  Can you just imagine it now?

Personally, I consider myself an “Apple Pie with Candied Crust Purist” and don’t believe that this perfect dessert needs anything other than a large fork with which to enjoy every single bite.

Let’s do the math:  Crunchy topping + tender apples = pure heaven on a fork.   That’s really all you need in life, isn’t it?

Just look at the close-up!  See what I mean?!  Crunchy, tender, brown-sugary, buttery, decadent goodness in every single bite!

While I can certainly do without certain things from the ’70’s — such as my feathered hairstyle — I will always keep this recipe in the current rotation.

Hope you will, too, and I hope that this will bring back some of those happy and nostalgic feelings for you, as well!  Long live Throwback Thursday Recipes!

Here’s the handy printable!  Y’all enjoy!

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Apple Pie with Candied Crust

4.5 rating based on 2 ratings

Nutrition per portion

Ingredients
  • 1 (21 oz.) can apple pie filling
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg (optional)
Method
  1. Preheat oven to 350 degrees.
  2. Spread apples into ungreased pie plate.
  3. Melt butter and mix in dry ingredients.
  4. Sprinkle mixture over apples.
  5. Bake for 40 to 45 minutes.
  6. Serve warm with softened vanilla ice cream or whipped cream.  Enjoy!

~Kimberley

 

 

 

 

 

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autumn surprise cake

Autumn Surprise Cake

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links.  I only recommend brands I personally use and trust. Thanks for supporting Kitchen Kimberley!

As soon as the first hint of fall arrives, I start craving this amazing Autumn Surprise Cake!

I fell madly in love with the flavors of this cake many years ago…and the thick, maple-vanilla icing on top is the stuff of daydreams during the long, hot Texas summer.  I just can’t wait to taste this little bit of heaven on a cake plate!  It’s always the first ‘fall treat’ to come out of my kitchen.

When no one is looking…I may or may not lick my fork clean.  Okay, I lick my fork even when people are looking, ha!  I have no shame.  You will lick your fork, too…trust me on this one!

I mean, really — with apples, pecans and coconut, what more could you possibly ask for?  Oh, you could ask for the rich, creamy, maple-licious icing, that’s what!  Simply put, this is a glorious cake!

Bake this for family and friends, and enjoy the rave reviews!  Be sure to dress it up on a pretty cake plate, and garnish with thinly sliced apple.  Yum!

Kitchen Kimberley’s Tip:  For garnish, coat apple slices in lemon or orange juice to prevent browning.  Lemon-Lime soda works, too!

Autumn Surprise Cake will take your weekend to a whole new level!

Autumn Surprise Cake is a recipe which falls into the category of “look forward to baking this cake every year”, and I certainly do just that!  I don’t really need a reason to bake this cake, but I think fall weekends are a great reason to have your cake and eat it, too.  I especially like to bake it on a Friday, so that my sweet Terry and I can enjoy it all weekend long.

For some odd reason, when I eat a single layer cake like this one, I feel a little less guilty than when there are 3 layers in a cake.

Does it sound like I am justifying the frequent baking of Autumn Surprise Cake?

Perhaps, but single layer cakes are a permissible treat around our house…and we eat them guilt-free on weekends!

Speaking of weekends, one of my favorite fall activities is a weekend visit to the Dallas Arboretum.  Have you visited yet?  You should!  There’s a lovely exhibit called Autumn at the Arboretum, and it is the perfect getaway for anyone who loves fall!

Pumpkins at the Arboretum

Around every corner are bountiful fall blooms, and there’s a 1-acre Pumpkin Village in the Pecan Grove where you can lose yourself in the fun fall festivities!  We love to enjoy this exhibit and then relax with a light picnic lunch on the lawn.

There is so much to see and do at the Arboretum, and the whole family will love it!  If you’re in the Dallas area, it’s a must-see attraction!

Pumpkin House at the Arboretum

After a full day of walking and enjoying the colorful acres of the park, we look forward to coming home to a nice slice of Autumn Surprise Cake!

What’s the surprise?  Good question!

Perhaps the name indicates how surprising the fabulous flavors are that come from such a simple cake.  I didn’t name this cake…but I sure do love it, and hope you will, too!  It’s a simple cake with scrumptious flavor, and it bakes up beautifully in one simple 9-inch round cake pan.

Autumn Surprise Cake is one of the hundreds of fabulous fall and winter recipes you’ll find in my cookbook, Fabulous Foodie Favorites: Cook, Eat, Smile, Repeat!  available on Amazon.  Since I am such a ‘seasonal foodie’, I wrote this book as a kitchen reference for the cool seasons.  You’ll enjoy everything from appetizers through desserts, with cooking tips and serving ideas sprinkled throughout this lovely book.  Read a sample on Amazon, and then order your copy today!

Here’s the recipe for Autumn Surprise Cake, so run to the kitchen and bake this as soon as you can!  Oh, and once you taste that icing, think of other fall treats you can use it for again and again!  Pumpkin cupcakes?  Top them with this icing recipe!  You’ll be so glad you did!

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Autumn Surprise Cake

5.0 rating based on 1 rating

Nutrition per portion

Ingredients
  • 2 cups peeled, cored, chopped baking apples (Granny Smith, Rome, or any firm apple)
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 egg, beaten
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup flaked coconut
  • Vanilla Icing Ingredients:
  • 1 cup brown sugar, packed
  • 3 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
Method

Cake Instructions:

  1.  Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine apples and sugar; let stand until juice forms.
  3. Meanwhile, sift together the dry ingredients, and then add them to the juicy apple mixture.
  4. Add egg, oil, nuts and coconut, blending well.
  5. Pour mixture into a greased and floured 9-inch round cake pan.
  6. Bake for 40 to 45 minutes; let cool in pan for 10 minutes, then remove to  wire rack to cool completely.

Vanilla Icing Instructions:

  1. In a saucepan over medium heat, mix brown sugar, butter and milk; bring mixture to a boil and boil for only one minute.
  2. Carefully stir in powdered sugar and vanilla; remove from heat.
  3. Beat icing until smooth and thick enough to spread onto cooled cake.
  4. Spread icing onto cake and then sprinkle with chopped nuts.  Enjoy!

Until we eat again…happy baking!

~Kimberley

 

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