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This satisfying apple dessert combines the clean presentation of pie with the ease and comfort of clafoutis. Perfect for really easy fall entertaining, or any lazy morning around the house.

All this one takes is a brief saute and a quick spin with the immersion blender to produce a silky batter that's poured over the simply spiced apples. It quickly bakes up moist and gently chewy, something like a dumpling. The apples are cooked quickly so they keep some bite to contrast with the soft dough. A squeeze of lemon and a dusting of sugar provide an elegant finish.

Dead Simple Apple Skillet with Lemon and Sugar

Print the recipe

serves 4-6

For the apples:

2 TBSP veg oil or nondairy butter

1 sweet apple of choice (we used Honeycrisp), cored, peeled and cut into 1/4-inch slices

1/4 cup turbinado (or brown sugar)

1/2 tsp ground cinnamon

For the batter:

1/2 cup apple sauce

2 TBSP canola oil

1/2 cup plain soy milk

1/4 tsp vanilla extract

1/2 cup all-purpose flour

1/4 tsp fine sea or kosher salt

1/2 tsp baking powder

To serve:

1 lemon, cut into wedges

powdered sugar, to taste

Heat oven to 425.

In an ovenproof 8-inch skillet, heat 2 TBSP oil or butter over medium heat. Add apples, brown sugar, and cinnamon. Carefully stir--the skillet will be crowded at first until the apples begin to soften--to combine the ingredients. Cook, stirring often, until apples have softened, but are still firm, about 5 minutes. Remove from heat and spread the apples into an even layer.

Combine all batter ingredients in a quart jar and puree with an immersion blender (alternately, a small blender should work) just until smooth. The batter should be silky and thick, but pourable. Pour the batter over apples in the skillet, smooth, and bake until bubbly and golden at the edges, 18-20 minutes.

Let cool before cutting. Sprinkle individual slices with lemon juice and powdered sugar.