Apple Rings with Cinnamon Cream Syrup for Dipping: Not-Your-Mama’s Apple Dessert Recipe

Apple Rings with Cinnamon Cream Syrup for Dipping: Not-Your-Mama’s Apple Dessert Recipe

October 10, 2011 in Desserts

This is Not-Your-Mama’s apple dessert. Not even close. This is a sweet dessert version of onion rings. Sweet. Crispy. Dipped in a cinnamon cream “ketchup.” These are not just good, they are OhMyGosh Amaaaazing.
If you own a set of varying size biscuit cutters use them  to make these rings by cutting  the apple slices into rings of different shapes.  If you don’t, just core the peeled apples and then slice them into thin, flat circles.
Make sure you peel the apples first before starting, because the batter won’t stick to the apple peel. Then dip and fry. You must watch closely, so the rings don’t cook too quickly, but really, that’s the only tricky part.
Drizzle with your favorite syrup or warm caramel sauce.
Then, just sit back and wait for the Oooohs and Aaaahs.
Happy Apple Season, Everyone!


One important tip: Don’t skip the apple peeling step!!! If you leave the peel on the apples, the batter won’t stick to them while cooking in hot oil. (Trust me on this – I learned the hard way! – it will be a disaster!)

Just slice the apple into 1/2 inch slices.

Then, make the rings by using biscuit or cookie cutters of different sizes.

Then, just dip into batter and fry just like you would onion rings!
Other food bloggers’ take on  apple pie:



DESSERT APPLE RINGS
Prep and cook time: 40 to 50 minutes
Serves 4 to 6.
1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
6 large Granny Smith apples, peeled
Canola oil for frying
Cinnamon sugar for garnishing
Caramel sauce, warmed
Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings – serves 4 to 6.
CINNAMON CREAM SYRUP
In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.