Updated: Aug 5
Apple popover is a delicious and easy breakfast; this is our current weekend obsession. The recipe is more like a German pancake than an actual popover, but it got its name because I called them apple popovers once and it stuck. It’s one that I converted from an old favorite that I used to make years ago when Ben and I were first married. If you’re needing a change in your breakfast lineup and you’re looking for something easy, maybe this one will become a family favorite for you too!
1 tablespoon melted butter or ghee
¼ cup sweet rice flour (44 grams)
3 tablespoons tapioca flour (20 grams)
1 teaspoon baking powder
1 egg (or Vegan Egg Replacer)*
½ cup almond milk
1 teaspoon apple cider vinegar
1 large apple
1 teaspoon Cinnamon
1 tablespoon Coconut sugar
Preheat your oven to 400 degrees.
While the oven is heating up, place butter in the baking dish (I use a glass pie plate for a single recipe and a 9 X 13 if I’m doubling) and place it in the oven to melt slowly while the oven heats up.
In a large bowl, combine all dry ingredients and whisk until well combined.
In a small bowl, combine your milk, cider vinegar, and egg (or egg replacer) and whisk until well blended.
Add the wet ingredients to the dry and whisk until all ingredients are mixed together. The batter will be pretty thin* and there will be some lumps.
Set batter aside.
Remove your baking dish from the oven and begin thinly slicing your apple. No need to peel it unless you want to or if it’s not organic. There should be enough to cover the bottom of your pie plate or baking dish and possibly some left over. I keep adding them around the pan until I use them up.
Pour your batter over the apples and place in the oven.
Bake for 15-20 minutes. The popover is done when the crust springs back when touched. The crust will not brown like traditional flour.
Serve immediately with a splash of maple syrup or some cinnamon and coconut sugar*. The popover will be puffy when removed from the oven, but start to deflate once is cools.
It’s best to eat these popovers immediately, but they will keep covered in the fridge for a day or two.
*This recipe can easily be doubled (as pictured above) to fit in a 9 X 13 baking dish to feed a larger family. I typically double the recipe and it will feed our family of 5 along with some eggs and sausage.
*I’ve found that adding the cinnamon/coconut sugar or maple syrup to the apples on top of the batter before baking effects how puffy the popover gets. So, I recommend adding the toppings, if you want them, after the popover is fully baked.
*Egg Free Option: This recipe has been tested successfully using this vegan egg replacer. If you don’t have that on hand, you’re welcome to try any of the other options mentioned here, although I can’t guarantee success. It should be noted that when using the egg replacer, you will have a dough to spread over the apples instead of a batter to pour.
*Substitutions: This recipe was tested using the flours listed above. I don't know if the flours you have on hand will work as a substitute because gluten-free baking is not as straightforward as traditional baking. If you'd like to give it a try using what you have, substitute by using the weight I've provided and not the volume. If you'd like to try using a gluten-free all-purpose flour, make your substitution by combining the weights of each flour listed above (64 grams). To be clear, I haven't tested this method, but it should work.
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