i recently came to the realization that what i want most from this blog is a space to share my love of (food) photography, paired with a delicious and easy recipe. before starting, one of my biggest hesitations surrounding blogging was, “what the heck do i write?! do i even have THAT MUCH to say?!” besides, being completely honest, i’ve always been the person scrolling all the way to the bottom to get to the recipe! with this thought, i went directly back to the place this whole thing started, my Instagram.
one thing ive always enjoyed about starting food + photography on that platform was the focus on visual elements, with a short caption. you see, im not great at writing. in my head everything sounds amazing, but written down…ugh, its a struggle. so instead of fighting this, im leaning into my strengths: a beautifully curated post with a mouthwatering recipe. a quick caption to intro the recipe, gallery of photos and recipe. any tips and tricks will be located within the printable recipe OR directly below. simple, streamlined, beautiful and functional. LOVE.
mini caramelized apple dutchies
fall for these other delicious apple recipes
- caramelized apple tahini crisp
- chai spice apple cupcakes with tahini buttercream
- easy autumn skillet hash
mini caramelized apple dutchies
Equipment
- 12 ct. non stick muffin tin
- high speed blender
Ingredients
- 1 large apple, cored, quartered and thinly sliced honeycrisp, granny smith, pink lady, any "baking apple"
- 5 tbsp unsalted butter, melted
- 2 tbsp brown sugar
- 3 eggs, room temperature
- 1/2 c all purpose flour (60g)
- 1/4 c rolled oats (45g)
- 1/2 c whole milk, room temperature
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (alt. 1 tsp ground cinnamon, 1/8 tsp nutmeg)
- toppings: powdered sugar, pure maple syrup
Instructions
- Preheat oven to 425F. Melt butter in a microwave safe bowl. Lightly grease each muffin cup of a 12 ct. muffin tin. I use the melted butter and a pastry brush.
- Cut apple slices to fit in slightly overlapping layers. Layer 2 slices (4 pieces) in each muffin cup. Pour 1 tsp melted butter into each cup. Top with 1/2 tsp brown sugar in each cup. Place muffin tin into 425F oven for 10 minutes.
- Place remaining ingredients (and any leftover melted butter) into a high speed blender. Blend until light and fluffy, about 1 minute.
- Carefully pull the tin out of the oven, gently stir the apples (in case any are sticking) Pour batter into each cup, about 2/3 the way up. Place tin back into the oven and bake for 12-15 minutes.
- Cool in the muffin tin on a cooling rack for 5 minutes. This helps the apples cool and caramelize enough to lift out intact. If not, they're still delicious served on top! Loosen edges and gently scoop out of the tin. A large spoon or offset spatula can help. Dust with powdered sugar and serve with warm maple syrup.
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