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Applesauce Spoonbread
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 531
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 111 mg
- Sodium
- 315 mg
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 531
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 4 g
- Sugar
- 41 g
- Protein
- 7 g
- Cholesterol
- 111 mg
- Sodium
- 315 mg
Ingredients
Apple and Dulce de Leche:
Spoonbread:
Crumb Topping:
Directions
- For the apple and dulce de leche: Melt the butter in a 12-inch braiser or cast-iron skillet over medium heat. Stir in the apple and 2 tablespoons water, reduce the heat to medium-low and cover. Cook, stirring halfway through, until the apple is softened but holds its shape, about 10 minutes. Remove to a bowl and gently stir in the dulce de leche; set aside.
- For the spoon bread: Cut off the cheeks from the apples by cutting close to and around the cores; discard the cores. Add the apple cheeks and 1/2 cup of water to the braiser and bring to a simmer, then reduce the heat to medium low and cover. Cook until very soft and mashable with some liquid still in the pan, about 25 minutes.
- For the crumb topping: Meanwhile, mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until clumps form and no dry spots remain. Toss in the almonds until evenly distributed. Chill in the refrigerator or freezer until ready to use.
- Preheat the oven to 350 degrees F.
- Mash the apple cheeks with a potato masher; if desired, remove some of the larger peels. Stir in the butter, granulated sugar and brown sugar until fully melted. Let cool slightly, about 5 minutes.
- Whisk in the eggs one at a time, then stir in the ginger and vanilla. Add the flour, cinnamon, baking powder, baking soda, salt and nutmeg and whisk gently to combine. Scrape the sides and give a final stir with a rubber spatula. Scatter the diced apple mixture on top, pushing the pieces into the batter. Cover the top with the crumb mixture.
- Bake until the spoonbread bounces back when pressed in the middle and a toothpick inserted in the center comes out mostly clean with a few crumbs, about 45 minutes. Let cool 15 to 20 minutes.
- Sprinkle with confectioners’ sugar and serve warm, scooped into bowls with ice cream if desired.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Reheat leftovers in the microwave in 30-second intervals before serving.
