Lately, my boys have been on a cinnamon raisin bread roll. They come home from school, drop their bags and head straight to the kitchen – something they do fairly often. (The kitchen part I mean. Have you heard the rumor about teenage boys eating all the time? It’s true).
Anyhow, every time the boys pop a couple of pieces of cinnamon raisin bread into the toaster, my husband asks if there’s apple pie in the oven (always hopeful).
The irony is that I used to make pies with some frequency when my eldest was a newborn. It was before the internet age and all the great online resources that currently exist for new moms. So, I’d watch reruns of Martha Stewart and bake lattice pies while my son napped in the afternoon. I found it so relaxing, therapeutic even.
But alas, life changes, schedules shift and dough isn’t rolled, layered and crimped as often.
And that’s why this little skillet number is such a dream. 10 minutes is all you will need to prepare this tasty dessert and experience that hypnotic apple cinnamon aroma throughout your kitchen and straight into your heart (and you’ll actually be able to say there’s a apple dessert baking in the oven!).
The scant flour, lack of traditional leavening agents, eggs and generous fruit filling make this rustic dessert more like a variation on clafoutis, or pancake, than a traditional cake. There is a certain density that concentrates the flavors and what you lose in height (puffiness) you gain in generosity of taste. The focus is on the delicate sweet flavors of the fruit rather than the flour that would normally be experienced with traditional cake.
So there you have it. A warm, skillet-baked dessert that falls somewhere into that nebulous space between a cake, a pancake and a clafoutis. But most definitely not, a lattice pie.