Apple dessert no flour

Apple Oatmeal Bake

The best apple oatmeal bake you will ever taste! Crispy on the outside, moist on the inside, sweet and addictive.

This is also an eggless oatmeal bake and because there is no flour just oats, it is suitable for those who can’t eat gluten.

Apples are in season now so making apple desserts is a must around this time of year. I too, am in an apple dessert baking mood and been already making some delicious apple treats.

All of these apple recipes are made from scratch and taste incredible. However, this year I am overly excited about this simple apple oatmeal bake recipe.

I couldn’t wait to share it with you! This apple oatmeal bake recipe is unreal! Oatmeal, apples, walnuts and butter are turned into something so addictive that you will have hard time saying no to a seconds.

I have made this 3 times over the past week, experimenting with ingredients and every single time it tasted amazing.

Why do I love this apple oatmeal bake?

• This is a gluten free baked apple oatmeal so if you have friends or family members who can’t eat gluten, then this is it!
• Eggless – You don’t need any eggs to make this apple oatmeal bake!
• Make-ahead Breakfast – if you are in a hurry, bake this a day ahead and refrigerate until ready to serve. Then simply heat up in your microwave!
• This apple bake goes well with vanilla pudding/custard or caramel.
• Perfect for meal prep!
• Make it for breakfast, brunch, dessert or afternoon treat!

If there is a traditional apple oatmeal bake recipe out there, then this is definitely NOT it! However, this does not mean you won’t love it!

Make it with or without walnuts. Both apple bakes turned out great.

The process of making this apple bake is simple: All you have to do is create layers from dry ingredients and grated apples. This is all covered with butter. Not melted butter. Just sliced or grated. Once done, you pop it in the oven and in 35-40 minutes you will be rewarded with golden brown apple oatmeal breakfast bake.

Tip: Make vanilla pudding or caramel (I prefer pudding) and pour over each slice when serving. Or top with ice cream!

Ingredient Substitutions:

• Walnuts – use hazelnuts or pecans. You can also omit them completely.
• Granulated Sugar – Superfine (US)/Caster (UK) is also fine as well as Powdered (US)/Icing (UK) or brown sugar.
• Apples – I used granny smith apples to make this apple oatmeal breakfast bake but feel free to use any you have on hand or those that are available in your area.
• Cinnamon – this spice goes really well with apples but you don’t have to use it.

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59 Best Apple Desserts to Make the Most of Fall’s Favorite Fruit

Put your peck from the apple orchard to good use this year.

They say an apple dessert a day keeps the doctor away, but nobody said the apple couldn’t be baked into a dessert! As the weather cools and apples come into season, you may find yourself filling far too many bags at your local apple-picking orchard. When that happens, it’s time to start baking.

These apple recipes will be the sweetest endings to all your fall dinners, or maybe even your Thanksgiving feast. No matter what kind of creative, fruit-infused treat you’re looking for, we promise it can be found on this list, whether it’s a new spin on apple pie or an apple cobbler. Of course, you’ve probably tried countless dessert recipes made with apples, but we doubt you’ve had any this good.

This roundup features a variety of absolutely delectable recipes, including an apple crumb cheesecake pie, a caramel apple poke cake, and apple snickerdoodle cupcakes. (Are you turning on your oven yet?) Even if you’re an amateur baker, we promise you’ll be able to whip up many of these desserts. If you’d like an easy recipe that everyone in your family will love, try the caramel apple bars, the apple streusel French toast bake, or the apple pie fries. For those who are more advanced in the kitchen, we recommend the salted caramel apple crisp, the apple hand pies, or the apple-cinnamon layer cake with salted caramel frosting. (Okay, now you’re definitely turning the oven on!) No matter which apple dessert you decide on, they’re all downright delicious.

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Sharlotka: The first apple recipe that most Russian kids learn

This simple dessert is known to everyone in Russia, but it actually originated in Britain in the 18th century and was known as “Charlotte”. This apple bread pudding was first invented by peasants, but the Russian version of “Charlotte” was invented in London at the beginning of the 19th century by French chef Marie-Antoine Carême, who was in the service of Russian Czar Alexander I. Later, this recipe became so popular that it was simplified from having Bavarian cream and savoiardi cookies to being an easy-to-prepare pie with biscuit and apples. Even the name was modified to “Sharlotka”.

Ever since I was little, my mom used to make sharlotka on special occasions. When my grandma would visit us, which was rare, because she lived in another city, mom would always bake it for us. As a child I associated sharlotka with those visits, as well as with big family dinners.

Later, when I was about 8, I decided that I needed to know how to make sharlotka myself. This was the first recipe I ever tried to do by myself. At that time, it seemed like a very complicated task with a lot of work, but it was always worth the effort. Since then, it has become my “go to” recipe.

This was also one of the first dishes I made for my Mexican husband. He loved it so much that, in time, he showed this recipe to his mother. So, now my mother-in-law makes sharlotka as an exotic Russian apple cake for her friends and family in Mexico, and it makes me happy to see how such a simple thing unites my family. But most importantly, I think, sharlotka influenced my choice of profession as a pastry chef.

Ingredients:

• 4-5 acidic apples (like Granny Smith)
• 1 cup of flour
• 1 cup of sugar
• 3 eggs
• Salt, cinnamon, cardamom

Cooking:

1. Heat the oven to 180°C. Prepare your cake mold by greasing the surface; butter is your best choice for this purpose.

2. Peel and core your apples, and cut them so you get 8 pieces. Lay out the mold with your apple slices as tight as possible.

3. If you have leftover slices that didn’t fit, then cut them into even smaller pieces and fill the empty places with those. The bottom of your mold should be completely covered with apples.

4. Sprinkle a little bit of cinnamon and cardamom powder on top.

5. Prepare your batter by mixing the dry ingredients in a bowl and adding eggs to them.

6. At first the batter will seem pretty stiff, but keep mixing until it is homogenous and thick.

7. At this point you are ready to pour your batter over the apples; make sure it covers all of them.

8. Place the mold into the oven and bake for 35-40 minutes.

9. It is ready if the toothpick test comes out clean; if not, then give it a little more time. Once it is ready cool it down a little before removing it from the mold. Priyatnogo appetita!

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Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This free-form French apple tart is something a French cook might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

I know the mere mention of a homemade pastry crust is enough to send some people running for the hills, but this tart dough is virtually foolproof and easy to roll to out – and it comes together in a food processor in under a minute. Plus, the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate; you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.

What you’ll need to make a french apple tart

Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.

Also, be sure to use apples suitable for baking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp. Otherwise, they’ll turn into applesauce.

How to make a french apple tart

Begin by making the pastry. In a food processor fitted with the steel blade, combine the flour, salt and sugar.

Pulse briefly to combine, then add the pieces of cold butter.

Process just until the butter is the size of peas, about 5 seconds.

Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.

Transfer the dough to a lightly floured work surface.

Knead a few times, just until it comes together into a cohesive ball.

Pat the dough into a disk.

Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.

Toss to combine.

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.

Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

Sprinkle 1 tablespoon of flour evenly over the pastry.

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.

Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg.

Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.

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