Kelis' Baked Apple & Cranberry Buckle

People Staff
·2 min read
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Jennifer Causey

The singer turned culinary star shares the fruitcake recipe she makes with Selena Gomez on the new season of HBO Max's Selena + Chef. "It'll make everyone who's eating it happy, so that's why I chose it for Selena!"

Kelis' Baked Apple & Cranberry Buckle

1/2 cup plus 2 Tbsp. unsalted butter, divided

6 medium Granny Smith apples, peeled and thinly sliced (about 12 cups)

1 1/2 cups packed light brown sugar

1 cup sweetened dried cranberries

2 tsp. ground cinnamon

3 tsp. kosher salt, divided

2 cups all-purpose flour

2 cups granulated sugar

2 tsp. chopped fresh rosemary

2 tsp. baking powder

2 tsp. vanilla extract

2 cups whole milk

Vanilla ice cream, for serving

  1. Preheat oven to 350°, with rack in center of oven. Heat 2 tablespoons butter in a large Dutch oven or heavy bottomed pot over medium. Add sliced apples, brown sugar, cranberries, cinnamon and 1 teaspoon salt; cook, stirring often, until apples have softened, 8 to 10 minutes. Remove from heat, and set aside.

  2. Whisk flour, granulated sugar, rosemary, baking powder, vanilla and remaining 2 teaspoons salt in a large bowl until combined. Whisk in milk.

  3. Melt remaining 1/2 cup butter in a 13x9-inch cake pan in oven, about 4 minutes. Remove from oven.

  4. Pour batter into center of cake pan; let batter spread naturally to cover bottom of pan. Spoon most of the fruit mixture (about 7 cups) with juices into batter, leaving some batter visible in between clumps of fruit. Bake in oven until set and golden brown, about 1 hour.

  5. Remove from oven, and top with remaining fruit mixture with juices. Serve immediately with ice cream.

Quick tip! To quickly soften clumpy brown sugar, place it in a microwave-safe bowl and cover tightly with a damp paper towel. Microwave for 30 seconds, and fluff with a fork.

Serves: 12

Active time: 25 minutes

Total time: 1 hour, 25 minutes