APPLE HONEY POPSICLES!
So I lied.
Those candy center crunch pops were NOT the last pops of the season. These are.
With Rosh Hashanah starting next week I couldn’t help but think about how these apple honey popsicles would turn out.
(Spoiler alert: they turned out great.)
So here you go.
And they couldn’t be easier. I sauteed a diced apple in some butter and honey (natch), made a quick crumb filling (because….), and layered it all with a cream base that I seasoned with a little apple pie spice.
I love that this tastes just like pie a la mode – on a stick – and is that “something a little different” I’m always striving for.
L’shanah tovah to those of you who are celebrating, and to the rest of you – do you really need a reason to make these?
3 tablespoons butter, divided
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/2 cup flour
4 tablespoons honey, divided
1 Granny Smith apple, peeled, cored and diced
1 1/2 cups whole milk
3/4 cup heavy cream
1 teaspoon apple pie spice
Pre-heat oven to 375 degrees; line a baking sheet with parchment paper. Melt 2 tablespoons of the butter in a medium saucepan – remove from heat and add the 2 tablespoons granulated sugar, the brown sugar, cinnamon, flour and a pinch of kosher salt. Stir with a fork till well combined and spread out onto your prepared baking sheet. Bake for 10 – 15 minutes or till golden brown, stirring occasionally. Let cool.
Melt the remaining tablespoon of butter in a small skillet over medium heat. Add 2 tablespoons of the honey and diced apple, along with a pinch of kosher salt and saute for 3 – 5 minutes, or till apples are softened slightly (do not over cook). Remove from heat and let cool.
Place the milk, cream, remaining 2 tablespoons of honey and the apple pie spice in a blender or food processor, and blend till smooth and frothy.
Pour a bit of the cream mixture into the bottoms of your popsicle molds. Freeze for 45 minutes. Add a layer of apples and a layer of crumb followed by some more of the cream mixture. Insert popsicle sticks and freeze for one hour. Repeat layering until molds are filled and freeze overnight.
Remove pops from molds by running briefly under hot water; dip both sides into the cereal and transfer to a foil-lined baking sheet to re-set for a bit.
This delicious recipe brought to you by Sheri Silver
Find more delicious popsicles on my Pinterest board!