This recipe makes a lovely alternative to muffins or pancakes for breakfast. It’s a fine way to use up cooking apples or even eating apples. This can also be served as a light dessert in the evening.
Serves 4-5.
Ingredients:
Fruit:
- 3 small apples, peeled, cored, and finely chopped (about 2 cups)
- 1/2 c concord grape jelly
- 1/8 tsp mace
- dash salt
Buckle Topping:
- 1/2 c buttermilk pancake mix (complete or original)
- 1/8 tsp mace
- 2 Tbsp butter, melted
- 3 Tbsp honey
- 1 egg
- 2 Tbsp half ‘n half or milk
- 1/2 c sour cream for topping
Directions:
- Preheat oven to 350 degrees F.
- Lightly butter an 8-inch round cake pan.
- In a large skillet over medium low, mix the apples, grape jelly, mace and salt.
- Bring to simmering, stirring to liquify the jelly. Simmer 4 minutes, stirring often.
- Pour into the cake pan and spread evenly.
- In a medium bowl, blend the pancake mix with the mace.
- In a small skillet or saucepan, melt the butter and stir in the honey until smooth.
- Beat the egg in a cup with the half ‘n half. Blend the egg mixture into the butter/honey mixture, stirring quickly so as to prevent coagulation of the egg.
- Pour this wet mixture into the bowl of dry ingredients and blend just enough to incorporate.
- Drop this mixture on top of the fruit as evenly as possible. (It may not cover all of the fruit.)
- Bake 15 minutes and serve warm with dollops of sour cream.