Fall offers a wonderful bevy of fruits that are perfect for fancy to simple desserts. My original intent for this Scalloped Apple Casserole was individual rolls as shown in my 2002 Southern Living Annual. Well, you know what they say about the best-laid plans. The beauty of a dish like this is that it can be dressed up or enjoyed as is. Adding a dollop of whipped cream and a slight drizzle of caramel syrup complemented it very well. In addition, a rainy Saturday afternoon made for the perfect setting. Nestled in my corner of the couch with a hot cup of tea, my blankie, and the remote control, I was in autumn heaven.
Southern Living Annual Recipes
I’m enjoying browsing through my collection of Southern Living Annual Cookbooks. My oldest edition is from 1984 and the newest is 2011. I’ve given a few away and some are barely hanging on by a thread. Each book shares recipes for each month along with tons of kitchen tips, hints, and beautiful pictures. In 2011 there were very few pictures and they were in black and white, which I found rather disappointing. As a blogger, I know all to well the value of having a picture with the recipe.
The back of each book contains a listing of metric equivalents and four indexes; menu, recipe title, month by month and general recipes. These make finding a recipe very easy. I’ve often thought of subscribing to each annual again but honestly since 1984 I’ve barely scratched the surface of the ones that I own. Thankfully, I’ve taken the time to pour over the pages of the 2002 edition which led me to the perfect rainy day treat.
Rather than buy a bag of frozen scalloped apples as per the recipe, I elected to make my own. After rolling out the crescent roll dough, instructions are to spread the apples over the dough, roll it up jellyroll style and then slice into 16 pieces. My less than tender apples were poking through the dough and my slices were a bit haphazard. Enter Scalloped Apple Casserole. Instead of picking them out and cooking further or start from scratch, I placed them in the prepared baking dish. They spread and melded together beautifully. I love it when a recipe is saved! Either way, this one’s a winner and I hope you try it.
- ¼ cup butter
- ¼ cup sugar
- ¼ cup water
- 2 (8oz cans) refrigerated crescent rolls
- 3 cups peeled and scalloped apples
- ½ cup chopped pecans, toasted
- ½ cup firmly packed light brown sugar
- 2 TBS all-purpose flour
- ½ tsp cinnamon
- Melt butter in a 13x9 inch baking dish and set aside.
- Stir together sugar and ¼ cup water in a saucepan over medium heat and stir until sugar dissolves, then set aside.
- Roll each can of crescent roll dough into a 10x14 inch rectangle.
- Combine apples and next four ingredients and spread evenly over each rectangle.
- Roll up dough, jellyroll style, pressing ends to seal.
- Cut each roll into 16 slices, give or take a few and place in prepared pan.
- Drizzle with sugar syrup.
- Bake at 400° for 20-25 minutes.
- Serve immediately.
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