Delicious Cider Caramel Apple Popover Skillet, full of Fall flavours, with sauteed apples, cinnamon sugar popovers, ice cream and a delicious warm cider caramel sauce.
This Cider Caramel Apple Popover Skillet is just a fun Fall dessert, perfect for sharing on a cool evening! It is a great combination of Fall flavours, with sauteed, caramelized apples, ice cream, a cinnamon sugar popover and a delicious warm cider caramel sauce! This dessert is nice served in small skillets or any shallow bowl would work just fine.
While I certainly recommend trying this dish with all the elements together, there are a variety of ways you could enjoy this dish. Try the popovers just with ice cream and the cider caramel sauce on a plate. Or skip the popovers and just go with the sauteed apples, ice cream and the cider caramel sauce. I guess what I’m saying is, any which way, don’t skip the cider caramel sauce. It’s a treat not to be missed, especially in the Fall :)
Cook’s Notes for Cider Caramel Apple Popover Skillet
Don’t have a popover pan? Make smaller popovers in metal muffin tins. The recipe will make about 8 smaller, muffin-tin-sized popovers. The best strategy is to fill only 4 of 6 cups in two 6-cup muffin tins, to allow some room for the popovers to expand.
You can make all elements of this dessert ahead! The popovers can be made several hours ahead, as well as the sauteed apples. The sauce can be made a day or two ahead. Simply re-warm the sauce slightly, maybe the apples a bit too, then serve with the popover and a scoop of ice cream.
Cider Caramel Apple Popover Skillet
Cider Caramel Sauce:
- 1 cup apple cider
- 1/2 cup brown sugar
- 2 1/2 Tbsp. salted butter
- 6 Tbsp. heavy 35% whipping cream
- 1/2 tsp. vanilla
- Pinch Salt
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tbsp. melted butter
- 1/2 tsp. vanilla
Popover Cinnamon Sugar Topping:
- 1/2 cup white sugar
- 1 tsp. cinnamon
- 1/4 cup melted butter
- 3 medium apples cored and sliced
- 2 Tbsp. butter
- 2 Tbsp. white sugar
For the Caramel Sauce: In a small saucepan, bring cider to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 1/3 cup (about 10 minutes.) Add brown sugar, butter and cream and stir to combine. Continue to simmer until sauce thickens (will thicken further as it cools). Stir in vanilla and salt. Cover and refrigerate until needed. *If sauce is too thin, stir in and cook 1 tsp. cornstarch combined with 2 tsp. cream). Re-warm slightly to serve.
For the Popovers: Combine the eggs, milk, flour, melted butter and vanilla in a blender and blend until smooth and foamy. Let batter rest in blender for 30 minutes.
Preheat oven to 450 F. with rack in second to lowest position and with no rack immediately above it (as the popovers will rise!). Place popover pan or 2 6-cup muffin tins in oven to heat as the oven preheats.
Once batter has rested, give it a quick blend to re-combine. Carefully remove popover or muffin tins from oven and quickly spray with baking spray. Pour batter in to hot pans, filling about 2/3 full (should make 6 popovers or 8 muffin-tin-sized popovers). Place back in to 450 F. oven and bake for 20 minutes. After 20 minutes, DO NOT OPEN OVEN, but reduce heat to 350 F. and continue baking until popovers are golden, about 15 minutes more.
Remove popovers from the oven and turn out on to a cooling rack (may need to run a knife around the edges). Immediate cut a slit in the bottom of the popovers to allow steam to escape (prevents soggy insides) and allow to cool.
Once cool, brush each popover with melted butter, then roll/sprinkle with cinnamon/sugar mixture.
For the Sauteed Apples: Melt butter in skillet over medium-heat. Add apples and sprinkle with white sugar. Stir to combine. Increase heat to medium-high and cook, stirring, until soft and golden in spots.
To serve: Divide sauteed apples among serving dishes. Place a cinnamon sugar popover next to it, along with a scoop of ice cream. Drizzle it all with some of the Cider Caramel Sauce. Enjoy!