Quick Churro Apple Pie Bowls
A delightful fusion of apple pie and churros, perfect for family gatherings or cozy weeknight meals.
Equipment
- Medium Saucepan
- Mixing Bowl
- Deep Skillet or Heavy Pot
- Muffin Tin
- Kitchen Thermometer
Ingredients
Filling Ingredients
- 4 medium Apples (Granny Smith or Honeycrisp) Peeled, cored, and sliced.
- 2 teaspoons Ground Cinnamon
- 1 pinch Nutmeg Freshly grated if possible.
- 0.5 cup Granulated Sugar For sweetening the filling.
- 0.25 cup Brown Sugar For added richness.
- 3 tablespoons Unsalted Butter For sautéing the apples.
Churro Bowl Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 0.25 teaspoon Salt
- 1 large Egg For binding the dough.
- 0.5 cup Water
Cinnamon Sugar Mixture
- 3 tablespoons Granulated Sugar For coating.
- 1 tablespoon Ground Cinnamon For coating.
Frying Ingredients
- 4 cups Vegetable or Canola Oil For frying.
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the sliced apples, granulated sugar, cinnamon, nutmeg, and brown sugar. Stir to coat the apples.
- Cook the apple mixture for 10-15 minutes until the apples are tender and syrupy. Set aside to cool.
- In a mixing bowl, combine flour, baking powder, and salt. In another bowl, whisk together the egg and water. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
- Knead the dough gently on a floured surface for about a minute. Divide into golf ball-sized portions.
- Roll each portion into a flat disc and shape into bowls using a muffin tin.
- Heat oil to 350°F in a deep skillet. Fry the dough bowls for 2-3 minutes on each side until golden brown.
- Roll each fried bowl in the cinnamon sugar mixture to coat.
- Fill each churro bowl with the apple filling and serve warm.
Notes
For variations, consider adding nuts, using different fruits, or drizzling with chocolate or caramel.