On lazy weekend mornings, something special is in order. This Apple Skillet Popover With Maple-Yogurt Cream is comforting, a breeze to make, and guaranteed to be a hit.
We get it. Weekday mornings can be hectic, and the struggle to get everyone fed and out of the house on time is real. That’s why it’s essential to have easy recipes up our sleeve for quick and healthy breakfasts, such as refreshing smoothies or a comforting bowl of oatmeal with fruit. The goal is to make sure we all eat something nutritious in order to avoid that mid-morning slump that could have us reaching for things like cookies and candy bars from a vending machine.
Weekend mornings, however, are something entirely different. With more time on our hands and the prospect of a lazy day ahead, a little indulgence is in order. This sweet and deliciously aromatic apple skillet popover, inspired by a recipe in Better Homes and Gardens, is just the thing you’ll want to make on a chilly autumn morning or whenever you have guests coming over for brunch. Picture cinnamon sugar-coated apple slices, slightly caramelized and tucked under a fluffy pancake-like layer, and your mouth may just start watering. Now envision a warm slice drizzled with maple-yogurt cream. Chances are you’re already running into the kitchen to make it. And we certainly don’t blame you.
Tempting variations
We love a recipe that lends itself to a wide variety of delicious possibilities, and this one is no exception. To make a delightfully autumnal popover, consider adding a half cup of frozen cranberries and a half cup of pecans to the slightly caramelized apples right before you pour on the batter. You can also try adding three-quarters of a cup of blackberries along with a half cup of chopped hazelnuts. You could even swap the apple for a pear, if that strikes your fancy.
In the summer, go ahead and try this recipe with the season’s juiciest peaches or nectarines, perhaps adding a handful of raspberries or some thyme for a hint of earthy sweetness.
How do I store leftovers?
Once cooled, leftovers should be tightly covered with plastic wrap or transferred to an airtight container and placed in the fridge. They will stay well for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven for approximately 8 minutes.
Serving suggestions
Instead of the maple-yogurt cream, serve the popover for dessert with either a scoop of Vanilla Ice Cream or Brown Sugar Ice Cream. We also won’t say no to a thick slice served as an afternoon snack with a cozy cup of our Copycat Starbucks Vanilla Spice Latte.
Apple Skillet Popover With Maple-Yogurt Cream
Ingredients
For The Apple Skillet Popover:
- 1 apple thinly sliced
- 3 tablespoons sugar divided
- 3/4 teaspoon cinnamon divided
- 2 tablespoons butter
- 3 eggs at room temperature
- 1/2 cup milk at room temperature
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
For The Maple-Yogurt Cream:
- 1 cup yogurt plain
- 1/4 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
To Serve:
- Powdered sugar
Instructions
To Make The Apple Skillet Popover:
- Preheat the oven to 425℉. In a medium bowl, toss the apple slices, 2 tablespoons of the sugar, and 1/4 teaspoon cinnamon.
- Put the butter in a 9-inch cast-iron skillet. Place the skillet in the oven for 2 minutes, until the butter melts.
- Take the skillet out of the oven, swirl the melted butter around the pan, and add the apple mixture.
- Return to the oven and bake for 10 minutes, or until the apples begin to soften and the butter is bubbling.
- While the apples are cooking, add the eggs, milk, flour, vanilla, salt, and remaining 1 tablespoon of sugar and 1/2 teaspoon of cinnamon to the blender. Blend for 1 minute until frothy.
- Pour the batter over the hot apples.
- Bake the popover for 25 to 30 minutes, until puffy and golden brown.
To Make The Maple-Yogurt Cream:
- Mix the yogurt, maple syrup, cinnamon, and vanilla until smooth.
To Serve:
- Take the popover out of the oven and allow it to cool for 15 minutes. Dust the popover with powdered sugar, cut into wedges, and serve with the maple-yogurt cream.
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