Date night coming up? Don't skip dessert for fear of lingering leftovers. These classic treats are perfectly portioned for two.
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2 small scoops vanilla ice cream, to serve
Special equipment: two 6 ounce ramekins 3 1/2-inch
For the filling: Preheat oven to 400 degrees F. Toss apples with 2 heaping tablespoons of sugar, flour, cinnamon and nutmeg. Add the butter and toss. Divide the filling between two 6-ounce ramekins 3 1/2-inch, each tent loosely with foil and bake until apples are soft and juices are bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give apples almost stir with a fork and press on to the juice.
For the topping: Whisk together flour, baking powder, salt and 1 teaspoon of sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you work the butter into pie dough, to make a moist, slightly flattened pieces of dough.
Top of each ramekin with the mixture, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and baked until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve.
Copyright 2015 Television Food Network, G.P. All copyrights.
From Food Network Kitchen
Ingredients
Filling:
- 1 large Honeycrisp or 2 Gala apples (about 12 ounces), peeled, cored and cut into 1/4-inch pieces (2 generous cups)
- 2 heaping tablespoons plus 1 teaspoon sugar
- 1 teaspoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon cold unsalted butter, cut into small pieces
Cream Biscuit Topping:
- 1/4 cup all-purpose flour
- Heaping 1/4 teaspoon baking powder
- Pinch fine salt
- 2 teaspoons sugar
- 3 tablespoons heavy cream
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