Tuesday, September 1, 2020

Apple Sundaes with Pie Crust Bowls


This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This time is year is so nostalgic. My mind is flooded with memories of heading back to school, cheering at football games, and picking apples. The sight of leaves changing colors and the feeling of a cool autumn breeze transport me back to my childhood.

One of my favorite annual activities was attending the Johnny Appleseed Festival in Fort Wayne, which is where I grew up. I’m not sure if the rest of the country knows much about John Chapman, aka Johnny Appleseed, but he is a major cultural icon in Fort Wayne. We started learning about the man who planted apple trees throughout Indiana when I was in kindergarten, and every year we visited his gravesite, which is located at Johnny Appleseed Park, of course.

I’ve attended a lot of fall festivals, and none compare to the Johnny Appleseed Festival. There are games, crafts, and a wide variety of apple treats. My favorite food item was always the apple dumpling with a big scoop of ice cream on top. The dumpling is tasty on its own, but a scoop of cool, creamy ice cream makes it even better.

Unfortunately, as with most everything this year, the Johnny Appleseed Festival is canceled for 2020. I was pretty bummed when I heard the news, but I wanted to make the best of the situation. So even though I can’t get my apple fix at the festival this year, I created an apple recipe using my favorite Hudsonville Ice Cream to cheer me up.

The recipe consists of an edible bowl made entirely of pie crust, rich and creamy Hudsonville Ice Cream, and cinnamon apple topping. 

Normally, I pair apple desserts with Hudsonville’s French Vanilla ice cream, but there were two other flavors that caught my eye at my local Fresh Thyme: Seaside Caramel ice cream and Belgian Cookie Butter ice cream.

I knew the Seaside Caramel ice cream, which is a vanilla-based ice cream with a caramel swirl and caramel sea salt truffle pieces, would go well with this apple dessert. Apples and caramel are a match made in heaven!

The Belgian Cookie Butter ice cream also seemed like another great option. It’s blended with Speculoos cookie pieces, which have a deep caramel flavor and notes of ginger and cinnamon.

The first step in preparing the apple sundae is making the edible ice cream bowls. I used this 4-inch fluted circle cookie cutter to cut circles out of pie crust. I then used the backside of a cupcake pan and molded the pie circles around the inverted cupcake cavities to form the bowls. After baking in the oven, they’ll pop right off.

I recommend making your apple topping while the bowls are baking. I know a lot of people like to cook with Granny Smith apples, and that’s great, but I actually prefer the taste of Honeycrisp apples. I like to use minimal ingredients in my topping to allow the apple flavor to really shine. The topping actually comes together quickly—peeling, slicing, and dicing the apples is the most time-consuming part.

Assembling the sundaes is as easy as pie (bad joke)! Fill a pie crust bowl with two scoops of Hudsonville Ice Cream, and add a big spoonful of apple topping. Whipped cream is also always welcome.

The combination of the rich and creamy ice cream with the warm, cinnamon apple topping is the perfect marriage of cold and hot.

Even if your fall activities look a little different this year, you'll surely create sweet moments and memories serving up these apple sundaes with Hudsonville Ice Cream. Use this Scoop Locator tool to find which Hudsonville flavors are available at your local grocery stores, and click here for for a coupon to get $2 off any flavor. 

Apple Sundaes with Pie Crust Bowls

Yield: Makes 8 sundaes

For the pie crust bowls

  • Nonstick spray
  • 1 9-inch pie crust

For the apple topping


For the pie crust bowls

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cut circles in pie crust with round cookie cutter
  3. Spray bottom of cupcake pan with nonstick spray
  4. Mold pie crust circles around inverted cupcake pan cavities
  5. Bake for about 12 to 15 minutes or until pie crust turns golden brown
  6. Remove cupcake pan from oven and allow bowls to cool for several minutes before gently removing from pan

For the apple topping

  1. Melt butter in large skillet on medium heat
  2. Add apples to skillet and sauté for 5 minutes
  3. Add brown sugar and cinnamon to skillet and stir until sugar dissolves
  4. Add corn starch to small bowl and slowly stir in 1 Tablespoon warm water until it’s combined with no lumps
  5. Pour corn starch slurry into skillet and stir for about 2 minutes until mixture thickens
  6. Pour heavy cream into skillet and simmer for about 5 minutes
  7. Remove skillet from heat
  8. Scoop Hudsonville Ice Cream into pie crust bowls and spoon apples onto ice cream
  9. Top with whipped cream, if desired

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