Have you ever had Stouffer’s escalloped apples? They are not-of-this-world good. When I made my Fennel-Crusted Pork last night, I was trying to decide what else to serve with it. The apples in my fridge caught my eye, and since pork and apples are somewhat of a classic combination, I decided to try and copycat Stouffer’s dish.
It’s been a long time since I had Stouffer’s apples, so I can’t speak to how closely they resemble each other, but I CAN tell you this- these were so good, they tasted like they ought to have a pie crust wrapped around them. Yum!!!
Escalloped Apples
Servings: 0
Ingredients
- 3 T butter
- 3 apples peeled, corded, cut in half width wise and then sliced into 1/3" slices
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp cornstarch
- 1 1/2 T brown sugar
Instructions
- In a heavy (preferably cast-iron) pan over medium high heat, melt the butter. Add the apples, spices, sugar and cornstarch; stir until all are evenly incorporated. Sauté the apples until tender, with minimal stirring to allow the apples to brown.
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Dad says
Isn’t it shocking that something with butter, cinnamon and sugar tastes yummy? What a coincidence!
Jacqueline says
Um, haven’t you ever heard “An apple a day keeps the doctor away???” 😉
91 club apk says
I absolutely love this recipe! The combination of flavors sounds delightful, and I can’t wait to try the escalloped apples for my next family gathering. Thanks for sharing such a gourmet twist on a classic dessert!