James Andrews

I’m a semi-foodie.  I am a picky eater.  Very picky, so I’ve been trying to make food I like have a different flare to it.  Back in 2006 I decided to play around and change a recipe that was shown on the TV series “Good Eats” that was made using peaches.  I modified it to use Apples instead.

Step One:

place your 4 mini-souffle dishes on a cookie sheet. In the bottom of each in this exact order place the following ingredients.
1/2 tbsp unsalted butter.
1 tsp brown sugar (or brown sugar splenda).

Step Two:

Take 1 large granny smith apple cored. cut into 12 slices. and place 3 pieces each in each of the souffle dishes.  Cut each apple slice into smaller pieces.

Step Three

Take 1/4 teasspoon nutmeg and 1/4 teaspoon of cinnamon and sprinkle over the apple slices.

Step Four

You will now need 2 bowls.for the next 2 steps. If you are familiar with good eats we will be using the “Muffin Method”.

In one of the bowls whisk the following ingredients
2.5 oz all purpose flour by weight.
1 tsp baking powder
1/8 tsp salt
1/8 tsp baking soda

In the other bowl whisk the following together.
1/2 cup of buttermilk at room temputure (I had forgot to let mine become room temputure, but it wasn’t ice cold either (probably around 58F))
1/3 cup of sugar.
1 tbsp of melted non salted butter
1 tsp vanilla extract.

Now take the 2nd bowl and pour it over the ingredients in the first bowl. Using a silicon/rubber spatula mix together, should take 10-13 turns to have the ingredients mixed, it will still look lumpy, but that’s what you want without the lumps it will taste tough and yuck.

Now pour equal ammounts of the batter into each souffle dish over the apples.

Put on center rack in over for 20-25 minutes until the edges are golden brown. The internal temp should be around 190F, but 25 minutes should be enough if you don’t have a thermometer to test with.

Eat warm, or cooled whipped cream or not.