I talked raisins and nuts last week and it wouldn't be right to skip cooking something with apples this autumn. Whenever I'm out of ideas for new recipes I just pick Pantagruel and look for inspiration. This recipe seemed simple enough and, more importantly, the main focus was on apples. The recipe called for Reinette apples. These apples originated in France and are oftentimes used as a cooking apples in Portugal. Unfortunately, I couldn't find them in Denmark and so I used Royal Gala instead. The result was a crunchy top, a flan like consistency on the bottom and an amazing aroma.
- 100g (1/2 cup) sugar
- 40g (1/3 cup) flour
- 4 cooking apples
- 1 egg
- 2.5dl (1 cup) milk
- 1 tablespoon butter (plus more butter for the baking dish)
- 1/4 teaspoon vanilla sugar
Grease a baking dish with some butter. Wash your apples (I used Royal Gala but you can use other type of cooking apples).
Peel the apples, slice them in four and put them in some fresh water with a few drops of lemon. Finely slice the apples and place them on the bottom of the baking dish. I used a food processor and that is why it looks a bit messy, but I actually like how it came out in the end.
Dissolve the flour in the milk, add the egg and the vanilla and spread on top of the apples. Spread the sugar on top of everything.
Cut the butter in tiny bits and place it on top of the sugar. Bake in a preheated oven to 160ºC (320ºF) until it turns golden.
Serve warm or cold with a good cup of tea.