A traditional Dutch dessert that delights young and old. The variations are endless. And you would have never guessed but it is best eaten warm. The cool down waiting time can be a torture though 😉 It’s not difficult to make and we guarantee you won’t have any leftovers…
Details
6-8 scoops
5 minutes
15 minutes
45 minutes
Easy
Print
Ingredients
2 apples (a bit over-ripe)
2 pears (a bit over-ripe)
120g flour
100g sugar
6 eggs
300ml milk
cinnamon powder (to taste)
pinch of salt
Directions
- De-core, peel and cut them into 5cm pieces.
- Butter an oven dish of ca. 40x30cm and spread the apples over the bottom. Sprinkle them with some cinnamon powder.
- In a sauce pan heat up the milk, butter and a pinch of salt. Keep stirring until it starts to boil.
- Then take off the fire and add the flour slowly, keep on stirring vigorously. Continue stirring until it all forms into a ball.
- Add the eggs, one by one. You must incorporate the entire egg first before you move on to adding another one.
- Lastly, add the sugar until it becomes a homogenous batter.
- Preheat your oven to 160 ºC.
- Pour the batter over the apples evenly. Ideally, the apples should be fully covered.
- Put the dish into the oven and bake for 45 minutes. It is ready when it has a golden brown color.
Note: You can also add jam on top of the apples (at Step 2) instead of the cinnamon. You can also add a bit of dusting sugar after baking.
During baking the batter rises significantly, forming air pockets, once out of the oven it will set and flatten. This is normal and a sign that your batter is properly done, so no worries.
Here are the exact things we used:
- Flour: we used Zonnespelt – Biologische Tarwebloem, bought locally at the store of Fruittuin van West
- Pear: Doyenne Du Comice, we picked ours at Olmenhorst
- Apples: ours were homegrown, Santana
- Sugar: we used whole cane sugar: Oerzoet
- Eggs: for us there is only those from the local farmer, free range chickens living a happy and healthy life
- Milk: fresh & unpasteurised from the Melktap of Kaasboerderij Captein
- Cinnamon powder: we used Ceylon
- Salt: we used Jozo met Jodium
- Sauce pan: Sigg, vintage (our good old boy is 20 years old and that tells us a great story of quality…)
- Baking form: ours is a vintage Emile Henry, but you could try this one
- Plate: ASA À Table
- Placemat: Ziczac, Vintage
- Flatware: Villeroy & Boch, Victor
