Walnut Apple Dessert
Total TimePrep: 15 min. Bake: 45 min.
This Walnut Apple Dessert is delicious. I followed the recipe as is, except I didn’t use only tart apples, but also used a few other kinds that I had. Even using room temperature butter and eggs as Sharon did, except I didn’t melt the butter, just left it room temperature. The topping was only a little work spreading, but not a big deal. My family and I put whipped cream on top of our servings. We all liked this very much. I will definitely be making again and again.
Topping cooked too crisp for me so disappointed. Will not make again.
This was great! Will make again soon. Anyone know how I could add in bananas?
Made this recipe and it came out fantastic, everything i bake usually fails. After reading the comments below i made sure to leave the butter and eggs to come to room temp. I even stuck the butter in the microwave so it was absolutely melted; i think that help with making sure i had enough liquid. I folded in one cup of flour really well, then added the other cup. It was like a cake batter, had to work with it a bit to spread on top but definitely doable! And worth it!!!
I made one-half recipe. I found the topping to be a little too crisp ... almost like a hard cookie. Maybe I did something wrong. It was good though. I may try again.
I used yellow delicious apples, and 3/4 cup of truvia brown sugar replacement, and it was a fabulous tasting dessert for my wife and i. I am type 1 diabetic for 49 yrs. So im constantly searching for new great desserts we can enjoy without altering my insulin regimen too much, and this was again absolutly delicious!!!! It required 5 extra units of humalog insulin to counteract the dessert and a big scoop of whipped topping.
I was very disappointed inn this. It sounded good and the reviews were good. It was dry and not very sweet. I used gala Apple's so they should have been sweet enough. I'm mad I wasted all the ingredients. I won't be making this again
This is absolutely delicious! I used pecans because my walnuts weren't as fresh as they could be, and I can't wait to try it with walnuts. I used a cake decorating spatula to spread the batter, and it worked perfectly. This one is a keeper!
This recipe is so easy and it spread just fine. I used room temp butter and eggs. The consistency of the batter is like chocolate chip cookie dough. I did switch out the walnuts for pecans and I served with pecan praline ice cream.....I also used red delicious apples instead of granny smith as I had them from a friend who has a tree....This is one of the most delicious apple recipes I have ever made!!!! thanks
Delicious dessert especially during apple season. The batter is a bit difficult to "spread" but with a little patience it works well. You want to make sure the butter is really soft and the eggs are at room temperature. If you add cold eggs it will stiffen the butter back up making it more difficult to mix and spread.