This recipe was inspired by the apples that are often served at rib joints but I like these a whole lot more, it’s probably the butter. As the name implies you can put it on just about anything: pancakes, waffles, sausages, or crepes as the picture shows here. We’ve even cut the apples as wedges and served it as a side dish. However we serve them, there are rarely any left for later.
Ingredients:
5 Cups Apples- coarsely diced (About 5 medium apples)
2 Tbsp Butter
2 Tbsp Flour
1 tsp Cinnamon
1/4 Cup Brown Sugar
Pinch of Salt
1 T Brandy- (Optional or a little more won’t hurt either)
1/2 Cup Water
1/4 Raisins
1-2 Oz Heavy Cream- (Optional)
Directions:
Heat butter in a 2 qt sauce pan (non stick is best for this operation)
Over med-high heat, poach apples uncovered in butter for 5 minutes stirring occasionally.
Add cinnamon and stir for one minute.
Add flour and stir to coat apples
Add brown sugar, brandy, and water, stir until thickened and bring to a low boil.
Reduce heat to low to med-low, add raisins, stir them in, and cover your pan leaving it to simmer for 15-20 minutes until the apples are tender to your liking. We like them a little al dente but not crunchy.
Add cream and heat through before serving.
Notes:
Good baking apples work best- Pink Lady, Honey Crisp, and a Granny Smith or two mixed in are our favorites.
B&B is a great Brandy for these Apples. It’s cinnamon notes just add to the party.
Use the rest of your heavy cream to make whipped cream for even more breakfast toppings. Or, you know, a tasty treat after the kids have gone to sleep.
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