America’s Test Kitchen - Season 7 Episode 24

For a not-too-sweet apple dessert, pair a tart apple such as Granny Smith with a sweet apple like Golden Delicious or McIntosh, as we did in Skillet Apple Brown Betty and Easy Apple Strudel.\n\nWhen it comes to apple desserts, apple pie may be the most popular, but it’s also the most involved. When you don’t want to fuss with pie, but you still want that warm and comforting combination of apple and pastry, there are other options. Take apple brown betty—apples, sugar, and buttered bread crumbs. This baked fruit dish is decidedly humble, but delicious nonetheless—especially when served warm with a scoop of vanilla ice cream. But this often-overlooked dessert needs a serious makeover—too many versions are a soggy mess with muddied flavors. Classic apple strudel, a European specialty, consists of lightly sweetened apples, raisins, and nuts wrapped in paper-thin pastry. Traditional recipes involve hours of preparation, rolling and pulling the pastry dough until it is so thin you can read a newspaper through it. We reasoned that there must be an easier (and quicker) way. Determined to find out, we set about streamlining this sophisticated dessert, without compromising its flaky texture and sophisticated flavors. Join us as we resurrect one humble apple dessert and streamline another.\n\nRecipes:\n\nSkillet Apple Brown Betty\n\nSkillet Apple Brown Betty with Golden Raisins and Calvados\n\nSkillet Apple Brown Betty with Pecans and Dried Cranberries\n\nEasy Apple Strudel\n\nTasting Lab: The Scoop on Vanilla Ice Cream—Updated\n\nEquipment Center: Pastry Brushes—Updated\n\nScience Desk: Overrun and Ice Cream