Cozy up on the couch with this Warm Apple Buttermilk Custard Crisp.
I’ve always dreamed of making a picture perfect pie, but to this day, I still haven’t been able to. I usually start out with good intentions, but I just don’t have the patience to crimp the edges perfectly, so halfway through, my pie usually takes a rustic turn.
So, rather than make pie, I usually end up making crisps, which are idiot-proof. I’ve been staring at this recipe from Cooking Light for a while for a Warm Apple Buttermilk Custard Pie…but I just couldn’t get myself going because of the pie crust. So, I decided to turn this into a crisp, of course.
This Warm Apple Buttermilk Custard Crisp is perfect for the freezing cold weather we’ve been having this past week. Hot out of the oven, with its custardy insides, and crisp topping, you’ll want to cozy up on the couch for this one.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Great Holiday Desserts hosted by Jenni Field at Pastry Chef Online. Cookies, Cakes, Pies and more for your holiday party planning!
I have to be honest. Originally, I was going to make cookies because I’m not a baker and cookies are just easier, but I didn’t want to disappoint the ladies in my group, so I mustered up the courage to make this awesome dessert. I’m so glad I did. Just take a look at this incredible holiday dessert menu that everyone came up with for this month’s Progressive Eats:
Great Holiday Desserts
- Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
- Chocolate Peppermint Ice Cream Cake Roll
- Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
- Mini Mascarpone Cheesecakes
- Vanilla Rum-Chocolate Chestnut Saint Honoré
Pies and Tarts
- ½ cup gluten-free flour (I used Pamela's Gluten-Free Baking and Pancake Mix)
- ½ cup packed organic brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons chilled organic butter, cut into small pieces
- 5 cups sliced peeled apples (about 2 pounds)
- 3 tablespoons honey
- 2 tablespoons water plus more as needed
- ½ teaspoon ground cinnamon
- ¾ cup organic cane sugar
- 2 tablespoons gluten-free flour mix (I used Pamela's Gluten-Free Baking and Pancake Mix)
- ¼ teaspoon salt
- 3 large eggs
- 1¾ cups fat-free buttermilk
- 1 teaspoon vanilla extract
- Preheat oven to 325º.
- To prepare streusel, combine ⅓ cup gluten-free flour mix, brown sugar, and ½ teaspoon cinnamon in a medium bowl; blend in butter with your fingers until the mixture resembles coarse meal.
- To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, honey, water and ½ teaspoon cinnamon; cook 10 minutes or until the apples are just tender, stirring mixture occasionally and adding more water if liquid dries up before apples are tender. Spoon the apple mixture into 8 individual ramekins (I used 1 cup ramekins).
- Combine sugar, 2 tablespoons gluten-free flour mix, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 25 minutes or until set; sprinkle streusel over pie. Bake for another 15 minutes until streusel is browned. Serve warm.