Ingredients
Filling
- 1/4 cup (1/2 stick) unsalted butter
- 4-5 medium apples (such as Honeycrisp; about 2 1/3 pound), peeled, cored, cut into 1/2-inch cubes
- 1/2 cup (packed) light brown sugar
- 1 teaspoon ground ginger
- 1/2 vanilla bean, split lengthwise
- 1/4 cup apricot jam
- 1/4 cup brandy
- 2 tablespoons fresh lemon juice
Topping
- 1/2 cup slivered almonds
- 1/4 cup cake flour
- 1/4 cup powdered sugar
- 1/4 cup sugar
- 1/4 teaspoons ground ginger
- 3 large egg whites, room temperature
- 1/4 cup (1/2 stick) unsalted butter, melted
- Vanilla ice cream
Special Equipment
- Six 5-6-ounces ramekins or custard cups
Description
Think Of This Dinner Party-friendly Dessert As The Love Child Of A Financier (a Springy Nut-flour Cake) And An Apple Cobbler.
Bon Appetit Magazine
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