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About the Recipe: The recipe lightly adapted from Dorie Greenspan’s Baking “Chez Moi” cookbook. It has the consistency of a clafoutis, which is a flan-type treat with a crepe batter that is baked, served warm, and dusted with powdered sugar. This simple dessert is perfectly flavored for autumn with juicy apples, but you could use pears or a fruit combination. It’s super easy to make and has a magical French touch.
Recipe from: “Baking Chez Moi” by Dorie Greenspan, 2014
or on the Internet see: https://food52.com/recipes/33028-dorie-greenspan-s-custardy-apple-squares
Add Sliced Apples: Add apples to the bowl; switch to a flexible spatula; gently fold in apples, turn the mixture until each thin slice is coated in batter. Scrape mixture into the pan, smoothing the top as evenly as you can. It will be bumpy.
Bake Dessert: Bake on middle rack in 400-degree F oven for about 40 to 50 minutes or until golden brown and puffed. Make sure the middle of the cake has risen and a knife inserted into the center comes out clean. Transfer to a rack; allow to cool for at least 15 minutes.
Cut into Squares: Carefully cut into 9 equal squares in the pan or unmold the slab onto a rack; flip it onto a plate so it is right side up and then cut it into 9 squares. Dust with confectioners’ sugar before serving.
How to Change It:
Add a couple of tablespoons of dark rum or Calvados.
Add a drop of almond extract
Grate orange or lemon zest over sugar; rub ingredients until fragrant
Change the fruit – use pears or a combination of apples and pears
Add apple pie spice
Brush the top with melted jelly
pdf for Copy of Recipe – Dorie Greenspan’s Custardy Apple Squares
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