Use What You Have Elegant and Thrifty Apple Dessert

Taking what was in the fridge and on the counter I came up with this elegant and tasty apple dessert.  Maybe it's a little country and rustic, too.  From a forgotten tube of refrigerated biscuits and a few fading apples I made 12 of these snacks.

What's in the bowl?  I'll tell you:

  • 3 peeled, cored, and diced Apples
  • 1/2 cup of rehydrated Currants
  • Brown Sugar- enough to coat plus a little extra
  • Honey- enough to coat plus another tablespoon; skip this if you don't have it
  • Dash of Black Pepper
  • Liberal amount or to your taste:  Cinnamon 
  • Smidge of Cardamom if you like it and have it
  • Diced Walnuts if you like them
  • 8 Grands Jr. Biscuits from a tube of 10 biscuits.  Flattened, cut into strips, and cut into little pieces

In the baking cups I ended up with more syrup from the brown sugar and honey than I anticipated, so I've adjusted the amount for you in the list of ingredients, above.

I put all of the ingredients in a bowl, stirred well, and then filled the cups and topped some with slivered almonds.  In the photo you might see that I sprayed the holders, but the sugar and honey made this unnecessary as I found out.  Sprinkle with Cinnamon Sugar before baking, too if you like, I did.

Bake at 375 F for about 20 minutes.  I put cookie sheets on the bottom oven rack to catch any sugary overflow, if you don't overfill the holders and use the brown sugar and honey as listed, you shouldn't have any bubbling over.

These were delicious, and with a scoop of vanilla ice cream would be extra good.

What did I do with the two leftover biscuits?  I baked them as normal, and I used one, spread with a Laughing Cow Light cheese, topped with an egg over medium.  I figured I deserved that because I had to wash all of those pans and such after baking.    Necessary to keep my energy up to sample the dessert, too.

Is this something you might bake?  Do you follow recipes exactly or do you like to make them up as you go?  


AntiquityTravelers said...

I never follow the recipe exactly! I'm terrible about that :) But then baking is literally a science, and you can't get too crazy. But I substitute stuff all the time. Sort of like my beading - LOL! Looks like you're cook'n up a storm there - enjoy!

Paula Miller said...

Hi Gloria! I thinks that apple recipe sounds delicious! When I bake I NEVER dare to stray from the recipe. I'd hate to waste time and ingredients if it were to turn out awful lol.

Have a great week :)

ArtSings1946 said...

This looks and sounds yummy...I love walnuts but they cost so much lately.

Happiness always

Craftymoose Crafts said...

I often substitute, subtract or add to a recipe to make it more to my liking. This recipe sounds yummy!

Terry said...

Mmmmm,...looks great. Typicall when I bake I follow the directions and when I cook I never do. Just more confident with cooking I guess. Definitely pinning this recipe.

Lucy said...

I do bookmark recipes and try them. I have had several recipes from bloggers turn out very well BUT I follow the recipe exactly,when I bake.

Now, when I cook, a meal, I will try different stuff. Not sure why I am willing to venture off when cooking but never when I bake,hmm?

Additionsstyle said...

I'm not a good baker so I always follow the directions. When it comes to cooking a meal, it's all about making something with what I have. Your recipe sounds really tasty, what a great combination of ingredients.
Everyday Inspired

New End Studio said...

Hello ladies! You are adventurous in cooking and creating- I knew that ;p I can see why you don't stray too far from a recipe for baking though. I guess I live dangerously in the kitchen, must get out more.

Thanks for your visits and your kind words ♥

Magic Love Crow said...

Hey Gloria, sorry I am late to the baking party, but I just wanted to say, this recipe sounds soooooooooo yummy!!! My mom is adventurous in the kitchen! Me nope! LOL! Hugs ;o)

New End Studio said...

Hahaha Stacy, thanks and you are adventurous in painting instead! The party light is on all hours...