Baked Apple Butter Custard with Granola Crust
Smooth texture, rich taste of apple butter, and warm spices come together for a perfect finish.
15 mins Cook Time
1 hr Yield: 12 servings
- 2 cups Low Fat Granola
- 1/2 tsp cinnamon
- 2 TBS healthy alternative Margarine, melted
- 1 TBS Apricot Preserves
- 3/4 cup apple butter (you can use mashed bananas or 100% canned pumpkin - use your imagination).
- 1 6-ounce can evaporated milk (fat free would be a healthy alternative)
- 6 Egglands Best Eggs
- 2 TBS orange juice
- 1 tsp vanilla
- 1/2 cup granulated sugar (try a good baking sugar substitute such as Splenda)
- 1 tsp Apple pie spice ( a mixture of cinnamon, nutmeg, and allspice *I use 3:2:1 mix)
Preheat oven to 350 F. LIGHTLY Grease the bottom and sides of the springform pan (or use non stick spray).
In the blender/food processor, add the granola and the cinnamon.
Blend until it is a fine crumb, about 1 minute. Put into a bowl and add the melted heart healthy margarine and the preserves and mix well. Press this mixture into your prepared springform pan and bake for 8 minutes.
For the Filling: In the blender, add all filling ingredients: Apple butter, milk, eggs, orange juice, vanilla, sugar, and spice. Blend well.
Pour filling into the crust. *Best to cool the crust about 10 minutes before adding filling.
Place on a rimmed baking sheet that you have added just a small amount of water to.
Place the spring form pan with all the crust and filling on this water-bath baking sheet and bake for one hour.
Enjoy the smooth texture and rich taste of apple butter and spice on your tongue. Delicious!
Notes and Suggestions
Best served with whip cream but if you want to keep it light, eat it without any trimming. You can also omit sugar from recipe and use 1/4 cup sugar substitute if you prefer.
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