Cider Caramel Apple Popover Skillet

Cider Caramel Apple Popover Skillet

Course: Dessert
Cuisine: American
Keyword: apple dessert recipes, Fall dessert recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Energy: 563 kcal
Author: Jennifer
Delicious and fun Fall dessert skillet! Make the popovers in a popover pan or a muffin tin. Both the popovers and the cider caramel sauce can be make ahead.
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Ingredients

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

Popvers:

  • 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

Sauteed Apples:

  • 3 medium apples cored and sliced
  • 2 Tbsp. butter
  • 2 Tbsp. white sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once cool, brush each popover with melted butter, then roll/sprinkle with cinnamon/sugar mixture.
  7. 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.
  8. 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!