basil cardamom apple brown betty

by Kristina Sloggett

in baking,Cooking Light,Dessert,Gluten Free,holiday,recipes,Vegan

basil cardamom apple brown betty

I am once again partnering with Cooking Light and The Chew, working with recipes from the show. This time I chose a dessert from Mario Batali, and I was asked to recreate the recipe and make it my own.

Make it my own is exactly what I did.

basil cardamom apple brown betty

Using my favorite herb and spice (basil and cardamom), I made a savory biscuit that pairs well with sweet fruit. I bet adding a cheddar to those biscuits would be. even. better.

Batali’s recipe called for a very simple apple mixture. I made my apples caramely with some dates and butter. Divine.

I also switched the order of baking the biscuit pieces then tossing in melted butter – I tossed them with melted butter before I baked them. Double divine.

basil cardamom apple brown betty

basil cardamom apple brown betty

adapted from Mario Batali’s Apple Brown Betty

dairy, egg, soy, and gluten free, vegan

makes four 8 ounce ramekins

4 basil cardamom biscuits (recipe follows)
2 tablespoons butter (dairy + soy free margarine), melted
6 Medool dates, pitted
juice of 2 lemons
1 tablespoon butter (dairy + soy free margarine)
1-2 tablespoons water as needed
2 teaspoons ground cardamom
4 large apples, cored and chopped

Melt 2 tablespoons butter. Cut biscuits into bite size pieces, toss with melted butter. Arrange in single layer on prepared (parchment / silpat) baking sheet, bake at 300 for 10-12 minutes, turning after 6.

In saucepan over medium heat, combine pitted Medjool dates with lemon juice and butter. As the dates warm, continually stir and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms. Reduce heat to low, add cardamom and chopped apples, stirring to coat. 

Arrange layer of toasted biscuit pieces in bottom of ramekins. Top with Medjool apple mixture, repeat with another layer of biscuit, another layer of apple, until ramekins are full (ending with pieces of biscuit on top). Bake at 350 for 20 minutes, until top is crunchy and apple caramel is bubbly.

Serve warm with ice cream.

basil cardamom biscuits

dairy, egg, soy, and gluten free, vegan

2 1/2 cups gluten free all purpose flour, plus 1/3 cup more for kneading
2 teaspoons baking powder
2 teaspoons ground cardamom
1/4 teaspoon xanthan gum
pinch sea salt
1/4 cup cold butter (dairy and soy free)
handful fresh basil, chopped fine
1/2 cup + 1 tablespoon milk (coconut in carton) 

Sift together flour, baking powder, cardamom, xanthan gum and salt. Using a pastry cutter (or fork), cut butter and basil into dry ingredients, combine until crumbly. Add milk 2 tablespoons at a time until dough comes together. On floured surface with floured hands, knead dough several minutes, until no longer sticky. 

With floured rolling pin, roll dough to 3/4 inch thickness. Using a biscuit cutter (or drinking glass), cut biscuit and place on prepared (parchment / silpat) baking sheet. Repeat with remaining dough. Bake at 400 degrees for 12- 15 minutes, or until golden brown and cooked through.

basil cardamom apple brown betty

Buttery salty sweet comfort food.

 

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