Easy apple stuffing with crispy, buttery bread bread, celery, and tart apples. A perfect simple side dish for two.
Growing up, we ate stuffing one time per year in my house. That time was Thanksgiving. The stuffing came out of a box. It was fine.
It wasn’t until I got older that I realized 1) stuffing is carboliciously amazing. And 2) good stuffing is suuuuuuuper easy to make. Like ridiculously easy. Cut some bread, cut some veggies, simmer in butter, add seasoning, bake. Done and delicious.
If you have a protein that’s feeling a little lack luster, adding a side of Easy Apple Stuffing instantly adds polish and completeness to your meal!
It’s also super scalable, so you can scale it up or down depending on how many servings you need.Today’s recipe is Easy Apple Stuffing for Two, but I’ve made it for one, and when I roast a chicken , I use this exact same recipe (and a full loaf of bread) to make enough for 10.
This stuffing is one of my fall faves, and the fact that it takes almost zero effort to toss together is the best. Most of the time involved in the making process is just oven time, so active cooking and prep time is about 8 minutes. Not bad for something that tastes this good.
The stuffing comes out buttery and crispy, with the crunch of celery and hint of tart sweetness from the apple. It goes fantastically well with chicken and pork recipes (if I make my Quick Rosemary Pork Chops on the weekend, I always include this stuffing) and it’s going to make you look so good!
Easy Apple Stuffing For Two Recipe Tips
- You can use any apple you like, but I think the tart/sweet of Granny Smith apples gives you the best flavor.
- If you don’t have poultry seasoning on hand, you can mix up your own , and if you don’t have all the ingredients that recipe calls for, sage and thyme are the most important flavors you want to include.
- Don’t like a little sweet in your savory? Just omit the apples completely. Easy Apple Stuffing is still delicious without apples.
- For more apple recipes, try Small-batch Apple Hand Pies , Apple Crumb Muffins , Apple Cinnamon Cake, and Dutch Apple Pie .
Ingredients
- ▢ 4 slices stale* white bread cubed 1 inch
- ▢ 2 tablespoons ( 1 oz) salted butter
- ▢ 1/4 cup diced onion
- ▢ 1/4 cup diced Granny Smith apple
- ▢ 1/2 cup chopped celery about 1 medium rib
- ▢ 1/2 teaspoon poultry seasoning
- ▢ Pinch of pepper
- ▢ 1/4 cup chicken broth
Instructions
- Preheat your oven to 375°F and lightly grease a small baking dish (5x7 is a good size if making the recipe as written).
- In a medium saucepan, melt butter over medium heat. Add onion, diced apple, and celery. Cook until softened, 4 to 6 minutes.
- Stir in poultry seasoning, salt, and pepper. Mix in bread cubes.
- Pour chicken broth over the top, and stir to coat. Transfer mixture to prepared baking dish and bake for 15 to 20 minutes, or until top of the stuffing is toasted and crunchy.
Notes
Nutritional Information Adapted From AllRecipes
Apple Pie Cupcakes: soft and fluffy vanilla cake wrapped around a miniature apple pie with homemade caramel frosting on top. You’re going to love these!
Spoilers for Big Fish follow.
Today’s (barely) creepy recipe in my month of creepy fictional foods (the first post was Hannibal’s Sanguinaccio Dolce , check it out!) is also a part of #Burtoween. What’s Burtoween? Well, you might remember last month I made Jigglypuff Pink Cream Puffs for #Pokenom, hosted by The Gluttonous Geek , where a bunch of fellow bloggers posted Pokemon-inspired recipes across all of our sites.
This month, the same group of bloggers is getting together, celebrating Halloween by creating fictional foods inspired by the films of Tim Burton. It’s being hosted by the amazingly talented Carrie of the blog, Witchy Kitchen (you might remember some of her killer Game of Thrones recipes from my Nerdy Recipes Roundup back in May).
If you like nerdy things and you like to create recipes, you should join us! You don’t have to have a food blog. You can post your recipes on Instagram or Tumblr, they just have to be original recipes or adapted with credit. It’s a ton of fun and everyone involved is super friendly and awesome.
We’ll be running fictional food-themed months every month for the foreseeable future (I’m hosting in June, Star Trek y’all–get hyped), so if Burton isn’t your thing, come join the Facebook group and see what’s cooking in the months to come.
For my entry, I chose to make a recipe inspired by my favorite Burton film, Big Fish * . What do Apple Pie Cupcakes have to do with Big Fish? I’m so glad you asked!
Big Fish is the story of a son who only really knows his father through the outrageous tale tales he tells about his life. Most of the movie is flashbacks where you see those stories play out, and to look at them, they are so over the top, you know that they must be lies.
But, throughout the movie as the son comes to know his father better, he discovers that there is actually a grain of truth at the center of all of his father’s stories. It’s one of Burton’s best movies, I cry like a baby every time I watch it, and it’s just a lovely film about the narratives we write for ourselves and the way people come to know us through and despite them.
One of my favorite parts of the film is of the town of Spectre, that is at once both the creepiest and most charming small town you’ve ever seen. Among other things, they claim to serve the world’s best apple pie. So I present you with Spectre Apple Pie!
And sure, looking at these, when you hear me tell you it’s apple pie, it sounds like a lie, but just like the stories in Big Fish , once you get to the heart of things (take a big ol’ bite), you discover that there’s some truth to my telling of it.
That’s right, there’s a tiny little world’s best apple pie stuffed inside!
Okay, I know, that’s reaching a bit, and these are some high-concept cupcakes, but I’ve been dying to give the whole cake pie thing a try for ages. And I’m not going to lie, I was pretty pleased with myself when I thought up this recipe/movie pairing. 😉
Plus, you know me. I love a project cupcake (exhibit A: S’mores Cupcakes , exhibit B: Captain America Brooklyn Blackout Cupcakes ). These are most definitely a project cupcake, but completely rewarding and fun.
You start by making these adorable mini pies using my favorite buttermilk pie crust (easy, delicious, and simply the best), stuffed with apples, brown sugar, and other amazing apple pie things.
Then you bake them again inside of this super simple one-bowl cupcake recipe. And obviously you have to top a cupcake this good off with something special, so we are going homemade caramel buttercream. Don’t worry, this is an easy homemade caramel buttercream, so you don’t have to melt any sugar, just heat brown sugar, milk, and butter together and whip in powdered sugar. It’s aaaaa-muh-zing.
These cupcakes come out so cute and fun. I had a blast feeding them to people and watching them giggle over the tiny pie hidden inside. They’re definitely a bit of work, but I think, well worth it!
Spectre Apple Pie Cupcakes Recipe Tips
- This is a delicious, but VERY sweet frosting. If you don’t like SWEET, either cut the frosting recipe in half or use a different, less sweet recipe. A simple vanilla frosting (<—That recipe makes a ton, quarter it for cupcakes) would be fantastic on these cupcakes.
- You’ll need a mini muffin tin to make the mini pies in this recipe. This is the one I own * and it’s great.
- The mini pies can be made up to two days in advance. Store in an airtight container at room temperature.
You’ll only need about 1/4 cup of buttermilk to make your mini pies. Check out my post What to Do With Leftover Buttermilk for storage tips and recipes to use up the leftovers.
Ingredients
Caramel Buttercream
- ▢ 1 cup ( 200 g) brown sugar
- ▢ 1/2 cup ( 4oz ) unsalted butter cubed
- ▢ 1/4 cup milk any percentage
- ▢ 1/4 teaspoon salt
- ▢ 2 to 2 1/4 cups ( 240g to 270 g) powdered sugar
Mini Apple Pies
- ▢ 1/2 batch My Favorite Buttermilk Pie Crust
- ▢ 2 cups diced (1/4 inch) apples
- ▢ 1 tablespoon ( 14 g) butter
- ▢ 1 tablespoon ( 12 g) granulated sugar
- ▢ 1 heaping tablespoon ( 18 g) brown sugar
- ▢ 1/2 teaspoon vanilla
- ▢ 1/4 teaspoon cinnamon
- ▢ 1/8 teaspoon nutmeg
- ▢ 1/8 teaspoon salt
Cupcakes
- ▢ 1 1/2 cups ( 180 g) all-purpose flour
- ▢ 3/4 cup ( 150 g) granulated sugar
- ▢ 2 teaspoons baking powder
- ▢ 1/2 teaspoon salt
- ▢ 1/2 cup ( 4 oz) unsalted butter room temperature
- ▢ 1/2 cup sour cream
- ▢ 2 large eggs room temperature
- ▢ 2 teaspoons vanilla extract
Instructions
Caramel Buttercream Part 1
- In a medium, heavy-bottom saucepan, combine brown sugar, butter, and milk. Heat over medium, whisking occasionally until butter is melted and sugar is dissolved.
- Stop stirring and cook until mixture begins to simmer. Remove from heat and cool to room temperature, at least 1/2 hour.
Mini Apple Pies
- Lightly grease 12 cups in a mini muffin tin. Preheat your oven to 400°F.
- Combine diced apples, butter, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt in a medium saucepan. Bring to a simmer over medium heat and cook for 4 to 6 minutes until apples are softened.
- On a well-floured surface, roll out dough to 1/8-inch thick. Cut out 12 2 1/4-inch rounds and 12 1 7/8-inch rounds*. Press larger rounds into greased muffin tins. Fill pie crust with apples. Top with the smaller rounds. Use a fork to crimp down slightly around the edges, and cut an x into the tops for steam to escape.
- Bake for 15 to 18 minutes until lightly browned and set aside to cool. Use a plastic knife to pop them out of the baking tray if any of them stick.
Cupcakes
- Turn oven temperature down to 350°F. Line 12 regular-size cupcake cups with cupcake liners.
- In the bowl of your stand mixer or in a large bowl if using a handheld electric mixer, whisk together flour, sugar, baking powder, and salt. Add butter, sour cream, eggs, and vanilla and beat on medium for 30 seconds to one minute until very smooth, scraping the sides and bottom of the bowl at least once halfway through.
- Add about 1 heaping tablespoon of batter to the bottom of each of the cupcake cups. Place a mini pie in each of the cups and press down until it almost touches the bottom. Fill the cups with just enough batter to cover the top of the mini pies and smooth over. You will not use all of the cupcake batter.* Do not overfill! .
- Bake for 15 to 18 minutes until cupcakes are set and the edges spring back when lightly pressed.
- Cool completely before frosting.
Caramel Buttercream Part 2
- Transfer cooled caramel to the bowl of your stand mixer add 1/2 of the powdered sugar. With the paddle attachment, beat caramel on medium until smooth and slowly add in the rest of the sugar until frosting reaches your desired consistency.
- Pipe or spread frosting on cupcakes. (If not piping, cut frosting in half!)
- Serve and enjoy!
Notes
Cupcakes Adapted From Andie Mitchell Caramel Buttercream Adapted From Two Sisters Crafting
These small-batch Shortbread Pumpkin Pie Bars are everything you love about pumpkin pie, but with an easy shortbread base, crunchy streusel topping, and sweet cream drizzle!
Are you sick of pumpkin yet? I’m not, and I’ve been testing pumpkin recipes since August. TBH, I spend most of the year just waiting for October in all its pumpkin-flavored glory to roll around, so I’ll happily stay here eating Pumpkin Donuts with Maple Glaze , Pumpkin Shortbread Cookies , and Pumpkin Eclairs as long as the air is crisp and the leaves are red and gold.
The one thing I don’t do is break out pumpkin pie until November. Why? I don’t know. Probably for the same reason I only watch Christmas movies between December 1st and the 25th. But, if you are craving pumpkin pie, minus the pie, you’re going to love this recipe: Shortbread Pumpkin Pie Bars with Brown Sugar Streusel and Sweet Cream Drizzle.
This recipe is a totally gaming the no pumpkin pie until November system, because it’s technically a bar, with a killer shortbread base, but the pumpkin layer is literally exactly the same as pumpkin pie.
And, on top of it all is a brown sugar streusel, because as I already established with my Cinnamon Apple Crumb Muffins and Dutch Apple Galette , streusel is one of the greatest things in the world. Finally, there’s a cute little sweet cream drizzle, because it looks pretty and tastes even better. 😉
Shortbread Pumpkin Pie Bars Recipe Tips
- Since this is a small-batch recipe, you’ll need a 5×7-inch baking dish or something with approximately 35 square inches of surface area. I like these Pyrex containers * for all my small-batch baking because they’re handy, dishwasher safe, and come with a lid for easy storage.
- These bars freeze very well. To freeze, freeze solid on a plate and then store in a freezer bag for up to 2 months. To eat, allow bars to sit at room temperature for about 20 minutes.
- For the easiest removal and prettiest looking bars, use parchment paper in your baking pan. To line your pan, fold a sheet of parchment paper in half and cut it down so it will fit lengthwise in your greased pan. Press the parchment down over the greased surface and fold the curly ends over the long sides (the short sides will be bare). Trim if necessary. When the bars are done and cooled, you should be able to loosen the short sides with a thin knife and lift the bars right out by the sides of the paper.
- For more fall desserts, try The BEST Dutch Apple Pie , Cinnamon Sugar Pumpkin Donuts , Small-batch Pumpkin Cupcakes , and Small-batch Pumpkin Cookies With Cream Cheese Frosting .
Ingredients
Shortbread Base
- ▢ 1/4 cup ( 2oz ) unsalted butter room temperature
- ▢ 1/4 cup ( 30 g) powdered sugar
- ▢ 1 tablespoon + 1 teaspoon ( 17 g) granulated sugar
- ▢ 2 teaspoons vanilla extract
- ▢ 1/2 cup ( 60g ) all-purpose flour
- ▢ 1/4 teaspoon salt
Pumpkin Pie Layer
- ▢ 1/2 cup milk any percentage
- ▢ 1/2 cup ( 122 g) canned pumpkin puree
- ▢ 1/4 cup ( 50 g) packed brown sugar
- ▢ 1 large egg yolk
- ▢ 1/2 teaspoon ground cinnamon
- ▢ 1/4 teaspoon salt
- ▢ 1/8 teaspoon ground ginger
- ▢ 1/8 teaspoon ground nutmeg
- ▢ Pinch ground cloves
Brown Sugar Streusel
- ▢ 1/4 cup ( 30 g) all-purpose flour
- ▢ 3 tablespoons ( 38 g) packed brown sugar
- ▢ 2 tablespoons ( 1 oz) unsalted butter room temperature
Sweet Cream Drizzle
- ▢ 1/4 cup ( 30 g) powdered sugar
- ▢ 2-3 teaspoons heavy cream or milk
- ▢ 1/4 teaspoon vanilla extract
Instructions
Shortbread Base
- Preheat your oven to 350°F. Lightly grease a 5x7-inch baking dish and line with parchment paper.
- In a medium bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla until well-mixed.
- Stir in flour and salt until mixed. Scrape dough into your prepared baking dish and press it out into an even layer over the bottom. Bake for 18 to 21 minutes, until lightly browned.
- In a medium bowl, whisk together milk, pumpkin puree, brown sugar, egg yolk, cinnamon, salt, ginger, nutmeg, and cloves.
- Pour over baked shortbread base and bake for 15 minutes.
Streusel
- While your pumpkin pie layer is baking, in a small bowl, stir together flour and brown sugar. Use your fingers or a fork to mix softened butter into the dry ingredients until crumbs form. Place streusel in the refrigerator until you are ready to use it.
- Once the timer goes off, drop streusel in crumbles over the pumpkin pie surface. Bake for an additional 10 to 15 minutes, until a knife inserted into the center comes out clean.
- Cool completely before adding the glaze.
Glaze
- In a small bowl, whisk together powdered sugar, cream, and vanilla until smooth. Drizzle over the surface of the bars. Cut into 6 to 8 bars. For the cleanest cuts, cool in the refrigerator for at least 2 hours before cutting. Bars are delicious at room temperature or chilled.
Notes
Easy Apple Stuffing
Ingredients
- 4 slices stale* white bread cubed 1 inch
- 2 tablespoons ( 1 oz) salted butter
- 1/4 cup diced onion
- 1/4 cup diced Granny Smith apple
- 1/2 cup chopped celery about 1 medium rib
- 1/2 teaspoon poultry seasoning
- Pinch of pepper
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 375°F and lightly grease a small baking dish (5x7 is a good size if making the recipe as written).
- In a medium saucepan, melt butter over medium heat. Add onion, diced apple, and celery. Cook until softened, 4 to 6 minutes.
- Stir in poultry seasoning, salt, and pepper. Mix in bread cubes.
- Pour chicken broth over the top, and stir to coat. Transfer mixture to prepared baking dish and bake for 15 to 20 minutes, or until top of the stuffing is toasted and crunchy.
