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Swedish Apple Dessert in a Jar

by Angela Roberts on March 4, 2013

Editor’s Note: The cutting board giveaway will be later in the week).

This is an inspired Swedish Apple Dessert. It’s not quite a cake, not quite a pie, and for this reason, I decided to bake it in mason jars. You may notice, I’m getting very comfortable baking in jars.

This special apple dessert is called apple cake over at  Delishhh,  published by Ewa who lives in Seattle, and is originally from Sweden. Ewa,  pronounced Eva, wrote a glowing post  about this apple cake which drew me in.I chose this as part of the Secret Recipe Club event. Each month we are assigned a blog and we can choose any recipe we want to recreate

I chose this not quite apple  because the recipe was very unusual. I bake a lot and I’ve never seen a recipe like this before. It’s not really a cake, because there is no cake batter, and it’s not a pie, because there is no pie dough. It’s not a cobbler and it’s not a crisp. The dough is butter, flour and sugar, but no liquid. It’s mixed together, refrigerated and rolled out and then placed as a topping over the apples.

Swedish Apple Dessert by Angela Roberts

Swedish Inspired Apple Cake PIe in a Jar by Angela Roberts

As I was making the dough, I couldn’t figure out why there wasn’t any liquid added into the batter, but it works. It’s delicious and buttery. I’ve made it twice, the first time, sticking to the original recipe, which turned out to be too sweet for me, and the second time I put it in jars and cut the sugar by 2 tablespoons.

Swedish Inspired apple cake pie by Angela Roberts

This is an easy dessert for anyone who is afraid to bake. You can make the recipe the way Ewa did and bake it one baking dish, or do it individually in jars. I used half pint jars.  I wrote about baking jars  in my red velvet in a jar post  I’m hooked. The recipe will make 8 half pint jars or one 9 inch cake pan.

4.5 from 2 reviews

Swedish Apple Dessert in a Jar
Recipe type: Dessert
Cuisine: Swedish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A Swedish inspired apple dessert that isn’t quite an apple cake, not quite an apple pie, baked in individual jars.
Ingredients
  • 9 tbsp (125g) room temperature butter
  • ½ cup sugar
  • ¾ cups and 2 tbsp (200 ml) all purpose flour
  • ¾ tsp baking powder
  • 4 medium sized granny smith apples
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
Instructions
  1. Mix together butter and sugar with a mixer or by hand. Mix together flour and baking power and add to butter and sugar mixture. Pull this mixture together to form a dough. It won’t be a batter or a pie crust, but you can form it into a small dough. Refrigerate for 15 minutes.
  2. Peel and slice apples. Mix brown sugar, vanilla, cinnamon together. Mix with apples. Squeeze lemon over apples. Mix again with hands.
  3. Take dough out of refrigerator and roll out. Place apples in 8 half-pint mason jars or in a large baking dish that fit the apples. Place dough over apples. It will not be perfect.
  4. If baking in jars, bake at 375 for 25 to 30 minutes. If baking in one baking pan, bake at 400 degrees for 30 minutes or until golden brown.

 

{ 36 comments… read them below or add one }

Rosa March 4, 2013 at 11:40 am

Delicious! I love such comforting desserts.

Cheers,

Rosa

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Shannon @ Searching For Dessert March 4, 2013 at 12:27 pm

I love the idea of this dessert, it’s a great choice! I can’t wait to make it for my pie loving husband to see how much he’s going to love it :)

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angela March 5, 2013 at 8:06 pm

Thanks Shannon
It’s the strangest pie cake but good.

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AmandaE March 4, 2013 at 12:51 pm

Huge fan of easy desserts – tho they can be oh so dangerous. Also a fan of your blog – which I was assigned this month via SRC :-) http://www.dancingveggies.com/blog/2013/03/time.html for my take on your amazing roasted pasta & broccoli dish!

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Delishhh March 4, 2013 at 1:06 pm

How creative. This is one of my favorite cakes to bake – and eating with some vanilla ice cream it is even better. I will have to make it in individual jars next time. Great post and awesome pictures!

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angela March 5, 2013 at 8:06 pm

Yes I agree. I ate it with vanilla ice cream. Thanks for such a great recipe.

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Katrina March 4, 2013 at 3:25 pm

I haven’t made desserts in jars yet (though I know it’s a craze). But I love mini individual deserts and apple pie/crumble is one of my favorites. Mmm!

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angela March 5, 2013 at 8:07 pm

Thanks Katrina
I agree. Mini desserts are such fun.

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Camilla @ Culinary Adventures March 4, 2013 at 4:32 pm

These look delicious – and cute! I love the idea of baking in jam jars…I’ve never thought of that. Nice pick for the SRC this month.

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Jess March 4, 2013 at 6:37 pm

I’m intrigued – what an interesting recipe! It’s always so fun to see how these unusual recipes turn out for different cooks. And I definitely have a soft spot for things baked in mason jars – glad to find like minded cooks! ;)

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angela March 5, 2013 at 8:07 pm

Mason jars are the best invention ever. I agree, Jess.

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Lisa~~ March 4, 2013 at 7:12 pm

Sounds delicious and looks so cute baked in the jars, something that I never would have thought to do but genius. Great SRC pick.

If you haven’t already, I’d love for you to check out my SRC entry Loaded Potato Soup.

Lisa~~

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Whitney @ The Newlywed Chefs March 4, 2013 at 9:01 pm

LOVE the idea of baking these in jars! Too cute!

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Sawsan @chef in disguise March 4, 2013 at 10:45 pm

I love anything with apples so I am really curious about the topping and how this whole dessert tastes
Great choice for the SRC and I can’t wait to give this a go

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angela March 5, 2013 at 8:08 pm

It almost tastes like an apple crisp, but there isn’t any oatmeal.

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Teresa, foodonfifth March 5, 2013 at 9:59 am

I swear Angela, I just adore anything in a canning jar, especially if it is a wonderful little dessert like this one. Isn’t it crazy that it took so long for all us cooks to realize that canning jars can have so many other uses? I just found a cookbook that is all food in jars….I love it.. Great entry.

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angela March 5, 2013 at 8:08 pm

Thanks Teresa,
I love when you stop by.

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Kate March 5, 2013 at 10:55 am

This looks wonderful! Your selection for SRC is excellent. I have never baked in mason jars but I think it is time to give it a go! I am in Group B and stopping by for a quick peak…pinning this one!

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angela March 5, 2013 at 8:09 pm

Thanks for stopping by, Kate.

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Peter G | Souvlaki For The Soul March 5, 2013 at 3:07 pm

Love the idea of baking in jars Angela! Looks amazing too!

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angela March 5, 2013 at 8:09 pm

Thanks, Peter.

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Lesa @ Edesia's Notebook March 5, 2013 at 3:41 pm

Mmm, this looks delicious. I love how easy it is and the dough sounds really good.

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sarah k @ the pajama chef March 5, 2013 at 4:22 pm

baking in jars is so fun! this cake sounds phenomenal. :)

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angela March 5, 2013 at 8:09 pm

Thanks, Sara.

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Elizabeth@ Food Ramblings March 5, 2013 at 4:54 pm

what a great recipe- yay for src :)

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sippitysup March 5, 2013 at 5:16 pm

The crust is close to what I call a crisp. GREG

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bellini March 5, 2013 at 5:24 pm

I remember my neighbour giving me a a pie that was not a pie like this. They were from somewhere in Europe. I never did get the recipe but..hey now I have it.

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angela March 5, 2013 at 8:10 pm

Thanks, Val. It’s a very easy dessert.

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Lorraine @ Not Quite Nigella March 5, 2013 at 11:55 pm

This looks divine Angela! I just made an apple dessert so I feel like we’re on the same wavelength! ;)

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Margaret March 8, 2013 at 9:39 am

This looks so good. Perfect small treat in the jar. Large treat in a bowl!!

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Jenna March 9, 2013 at 8:25 am

I adore mason jars. They remind me of a time that was much simpler. Apple desserts seem perfect to make in them. I’ll have to try this…it looks delicious!

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angela March 14, 2013 at 10:45 pm

I am so in love with mason jars too, Jenna. I use them for all sort of things.

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Lori Lynn March 10, 2013 at 12:07 pm

I’m not a baker but I love the idea of baking in those little jars, so cute and just the right portion size too.
LL

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angela March 14, 2013 at 10:45 pm

Lori
I’m sure if you wanted to bake you could. You are such a fabulous cook!

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The Duo Dishes March 14, 2013 at 6:28 pm

It’s funny that Greg calls it a crisp due to the crust, but it does seem to creep closer to a pie with that crust. Isn’t it great how desserts can take on so many forms and remain somewhat nameless? Love the sound of it.

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angela March 14, 2013 at 10:44 pm

Crystal, I know. I can’t call it a crisp because there are no oats. It’s very unique, but I can see how it’s mistaken for that.

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