Have you ever had Stouffer’s escalloped apples? They are not-of-this-world good. When I made my Fennel-Crusted Pork last night, I was trying to decide what else to serve with it. The apples in my fridge caught my eye, and since pork and apples are somewhat of a classic combination, I decided to try and copycat Stouffer’s dish.
It’s been a long time since I had Stouffer’s apples, so I can’t speak to how closely they resemble each other, but I CAN tell you this- these were so good, they tasted like they ought to have a pie crust wrapped around them. Yum!!!
- 3 T butter
- 3 apples peeled, corded, cut in half width wise and then sliced into 1/3" slices
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp cornstarch
- 1 1/2 T brown sugar
- In a heavy (preferably cast-iron) pan over medium high heat, melt the butter. Add the apples, spices, sugar and cornstarch; stir until all are evenly incorporated. Sauté the apples until tender, with minimal stirring to allow the apples to brown.