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Apple Popovers with Cinnamon Butter

Last weekend when it was really – actually – hot in Vermont in late October, Jedd and I went apple picking in the islands of Lake Champlain.

And we over indulged. We came home with a lot of apples. Many, many, apples.

So, this recipe although incredibly delicious didn’t do much to whittle back our surplus. However, in the grand scheme of things, having too many apples definitely falls into the category of a “champagne problem.”

Next up? Apple chutney, apple and grape salsa, apple pie, and roasted apples.

No complaints here.

Apple Popovers with Cinnamon Butter

Yield: 6

Apple Popover Ingredients:

2 large room temperature eggs

1 cup unbleached flour

1 cup ½ and ½

½ teaspoon cinnamon

½ teaspoon kosher salt

1 Empire or Macintosh apple, peeled and finely diced

1 tablespoon melted unsalted butter

Cinnamon Butter Ingredients:

1 tablespoon melted unsalted butter

1 tablespoon granulated sugar

½ teaspoon cinnamon


Preheat oven to 450 degrees.

In a blender, combine the eggs, flour, ½ and ½, cinnamon, and salt. Process until frothy.

Fold the apples in by hand.

Let the mixture sit for 10 minutes. (That helps the popover texture.)

Brush 6 popover cups with the melted butter. (If there is any butter left over, stir into the batter after the 10-minute mark.)

Divide batter between the popover tins.

Bake for 15-minutes, and don’t open the door to peek on them! They’re shy and won’t pop if they’re watched.

Reduce heat to 350 degrees.

Bake for an additional 10-15 minutes, or until cooked though. (You can spy on them during the second cooking period. They’ve already accomplished their “popping magic.”)

In a small bowl, combine the cinnamon butter ingredients.

Brush the popovers with the butter, and top with additional granulated sugar if desired.

Serve warm.

(Photos by Launie Kettler)

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