This one was inspired by a Sunset Magazine (Dec 2012) recipe for pear and cranberry slow cooker pudding cake. I adapted it quite a bit as it happens, and took it untested to a dinner party where the skillet was literally wiped clean, and five people asked for the recipe.
Because it was originally intended to be a tart tatin of sorts, I made it with the intention of flipping it over to serve, but when I put the pastry-cakey topping on and realized I didn't have enough, I just made a circle with it around the edges to let the center of the tart exposed to then serve it as is. If going this route, just make sure place the apple pieces that will be exposed in a pretty pattern. Alternatively, double up the cake portions to make enough of a full covering so that yo can then invert the tart out of the oven to make it into a tatin style dessert. Note too, you can make this in any tart pie dish (ideally one that springs free from the sides) or skip the cakey part and just use puff pastry.
- 4 large or 6 medium apples, peeled, cored and sliced (I used fuji's but any kind that can hood up to baking can do. Here's a good overview of what apples are good for cooking)
- 1/2 cup cranberries
- 6-8 tbl spoons unsalted butter
- 1/2 cup raw cane sugar
for the topping
1 cup flour
1/4 cup sugar
1/2 tsp salt
5-6 tblsp unsalted butter, cold and cut into small squared or better yet, pop in freezer for 30 mins, then grate.
1 cup milk
cinnamon pinch
orange zest (optional, but it does make a difference!)
Preheat oven to 375. Make the topping by combining dry ingredients in a bowl. drop the butter pieces and rub it into the flour with your hands until little "crumbs' form and the butter is evenly incorporated. Add organic zest and cinnamon, mix well. Add the milk and vigourously stir to blend it well.
in iron skillet melt the butter over medium heat, don;t let it brown. Add the sugar and over medium-low heat stir the sugar in and let cook through to a bubbly point. Take off heat. Start placing the apple slices in concentric circles around the edge of the pan and work in rows towards center. it's OK to have the slices slightly overlap each other. Sprinkle the cranberries around the apples and sprinkle more sugar if desired. Pour the cake mixture on top-it'll be stiff, so it's OK to plop in spoons and gently spread it around. Start on outside edges first and work towards center if deciding to just make the version that stays in the pan.
Pop in the oven for 20-30 minutes or until cake cooks through to toasted brown. depending on your oven's temperament, this could even be 40 minutes. just keep an eye on it.
Remove from oven and if flipping it to a tatin, let it cool for 1-15 minutes so that the caramel sets a bits, but doesn't get cold enough that it sticks to the pan. place a plate over the top of skillet or tart baking dish, carefully flip over and peek slowly under the plate to gauge how easily it is coming off the baking pan. If reluctant, slide a knife through to help it along. note: if planning to invert, best to use a spring form pan or tart dish with bottom that removes.
Serve with whipped or pouring cream.
