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Post by wallycat on Sept 30, 2021 10:19:42 GMT -5
I used a regular le creuset 9x9 ceramic baking dish. I used apples from a neighbor's garden (Akani and Scarlet Sentinel) I used 1/3 cup maple syrup and a splash of rum instead of vanilla and sugar.
I think I used too many apples, but my final looked (without the sugar dusting) very much like hers. I could have cooked it longer as these apples did not cook down; still, delicious. Next time (if there is one), I may par-cook the apples in the maple syrup. A repeater!
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traildoggie
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Post by traildoggie on Oct 9, 2021 10:32:35 GMT -5
I'm making a Sharlotka of some type today. I compared the SK version to a WW version. they are almost identical, so as soon as I get some grannie smith apples, it is on the "to do" list. I have honeycrisp but I have not cooked with those and don't want apple mush in case they don't cook well. I will make it as written probably in a spring form that I haven't used in ages. any other thoughts?
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traildoggie
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Post by traildoggie on Oct 10, 2021 14:36:40 GMT -5
Made this yesterday after getting grannie smiths. used a spring form and followed it exactly. I had a small piece. it is still quite a few WW points,5. identical to the WW version in almost everything. I didn't know what to expect but its very good. very apple-y with a slightly crispy sweet top. I will see how well it holds in the fridge since it should last a long time. DH tasted it, immediately said it should be sweeter. I think the WW version had some lemon zest and juice but I didn't include that, and thought it was just right. there is no fat at all in the dish so people who like pie crust might be disappointed. I could have eaten a much bigger piece than I had, but then portion control is a reason I'm doing WW. I am not a fan of most WW desserts, don't like artificial sweetener. weird sweeteners don't taste sweet to me, just "funny", sour, unpleasant.
I'd give it 4 stars depending on the audience you are serving. it won't be sweet / rich enough for a lot of folks, but I am enjoying it.
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Post by wallycat on Oct 10, 2021 15:39:32 GMT -5
I'm so glad you enjoyed it. I tweaked the recipe too much to have offered any input.
I used apples from a neighbor's tree that did not break down nearly as much as I wished they had. Still, it was yummy. I am unable to eat apples raw, so this was such a wonderful thing to enjoy. I do not like sickeningly sweet stuff--maybe all my years of trying cut back on sugar--so between the maple syrup and cutting that amount back, I found it was still plenty sweet for me. I'll have to try it with granny smiths.
You can always offer dollops of sweetened whipped cream for those who want something "richer and sweeter" if you are serving it for company.
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traildoggie
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Post by traildoggie on Oct 11, 2021 10:19:37 GMT -5
I combined the two recipes and added 1/4 tsp baking soda, 1/4 tsp cinnamon, 1/4 nutmeg to the flour mixture. that was in the WW version. I used one cup regular sugar. one of the recipes used a combo of brown and white. I forget which. so basically the same recipe. I would try with other apples. I used to like golden delicious for cooking but cant remember seeing those in a while. I always have honeycrisp for eating but never use for baking. the grannie smiths had some shape and form but were baked enough. I skipped the lemon juice/zest from one of the versions since the apples are already pretty tart. had some last night. I also have not eaten sweet things for a while and this is sweet enough for me. enjoying this a lot.
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Post by wallycat on Oct 11, 2021 17:26:01 GMT -5
I just pulled another out of the oven an hour ago. I used 3/4 cup real sugar this time but instead of ap flour, used some of my barley flour. I used different apples (off of our tree) but DH has zero idea what they are--oy. It was a tree that had 5 apple varieties grafted to the trunk. I tasted the batter and thought it was too sweet already. If I make it again, I may use 1/2 cup of sugar and drizzle with a tbs or two of maple syrup.
SO glad you are enjoying this!
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traildoggie
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Post by traildoggie on Oct 12, 2021 15:20:56 GMT -5
its probably the sweetness/tartness of the apples that makes adjusting the sugar a good idea. its not as sweet as what I used to eat, but its darn good and goes into my 'keeper" file. my challenge will be trying to make the expected 12(  ) servings out of it. not likely. I might get 9, but not if DH keeps grabbing a spoonful. ETA I have one serving left so I got close to the 12 servings it was supposed to be. I dont want to give up a bit of sweet for dessert and small /modest beats nothing. I will make this again. we are on vacation right now and I don't have a springform pan so will modify. apples are easy, the recipe is easy. I can control portion size. I get annoyed when a dessert serving ends up being about as big as a postage stamp. I dont want restaurant size either. with this all about the apples, it works for me. its also a first for me with WW desserts. most have not been repeaters. |
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) servings out of it. not likely. I might get 9, but not if DH keeps grabbing a spoonful.