There are infinite ways to cook apple but this is the most unusual apple recipe i have encountered so far. The dough (actually more of a batter) is really only there as connective tissue binding the apples together the same way Brad Pitt connects with Angelina Jolie and her 15 kids to form a seemingly happy family. The batter is not only sweet and creamy but adds contrasting texture and yummy cake flavors to the stack of apples that make up the body because let’s face it, this is like a wall of apple. Sweet apple bricks laid tightly one on top of the other. The body is super compressed but the texture of the gratin is all spongy, buttery, fruity goodness. Served as a dessert, the sweet round flavor lasts and gently finishes the meal with delicious satisfaction. A treasure!

By now you probably assume that i have sugar in my DNA and a sweet tooth the size of a giant lollipop and you’re certainly right. But i categorize this as a ‘healthier’ dessert alternative since the ratio of fresh apple to batter is 2 to 1. Here you have it mates!

• 1 1/4 cups sugar
• 2 eggs
• 1 fresh vanilla bean, split and the seeds scraped
• 1/2 cup whole milk
• 1 stick butter
• 5 Granny Smith apples
• 2 teaspoons baking powder
• 1/2 cup flour

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1. Preheat oven to 375’F
2. Butter 4 eight-ounce ramequins or gratin dish (i like to use Le Creuzet)
3. In a mixer bowl, put the sugar, the eggs and the vanilla seeds and beat at medium speed until the batter stretch like a ribbon, about 10 minutes
4. Meanwhile, in a small saucepan, place the milk and the vanilla pod and heat gently
5. In another small saucepan melt the butter gently
6. Add the melted butter slowly to the egg mixture, then beat vigorously for a few seconds
7. Add the milk slowly to the egg mixture (remove the pods first) and beat until smooth. The batter should have the consistency of a crepe batter, more or less
8. Add baking powder and flour to the batter and beat 30 seconds until smooth
9. Peel, quarter and core the apples and slice each quarter paper thin using a japanese mandolin (watch your fingers!)
10. Fold gently the apples into the batter to bind. There should be a 2 to 1 ratio apple to batter
11. Place the mixture in the prepared ramequins or gratin dish and bake 90 minutes or until a knife put through the center comes out clean
12. Serve warm or at room temperature.