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Churro Apple Pie Bowls

Churro Apple Pie Bowls
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Churro Apple Pie Bowls combine crispy cinnamon-sugar-coated churro shells shaped like bowls with warm, tender apple pie filling inside. This dessert offers a delightful texture contrast of crunchy churro shells and soft, spiced apple filling, perfect for festive occasions or cozy family gatherings. Easy to customize and impressive to serve, these bowls bring classic fall flavors with a fun twist.

Ingredients

Scale

Churro Dough

  • 1 cup water
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free version)
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Apple Pie Filling

  • 3 medium firm apples (such as Granny Smith), peeled, cored, and diced
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Prepare the Churro Dough: Start by heating 1 cup of water, 2 tablespoons of butter, and 1/4 teaspoon of salt in a saucepan until the butter melts and the mixture simmers. Remove from heat and quickly stir in 1 cup of flour (all-purpose or gluten-free blend) until a smooth dough forms. Let the dough cool slightly before piping.
  2. Shape and Fry the Churro Shells: Pipe the dough into circular bowl shapes using a large star tip onto parchment-lined molds or bowls. Carefully fry the shaped dough in hot vegetable oil (around 350°F) until golden and crispy. Drain on paper towels. While still warm, immediately roll the shells in a mixture of 1/2 cup granulated sugar and 1 tablespoon cinnamon to coat evenly.
  3. Make the Apple Pie Filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add diced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch. Cook the mixture, stirring occasionally, until apples are tender and the sauce thickens, forming a luscious filling perfect for spooning.
  4. Assemble the Bowls: Once the churro shells have cooled slightly, gently remove any molds if used. Fill each bowl generously with the warm apple pie filling. Serve promptly for the best contrast between crunchy shells and cozy filling.

Notes

  • Fry churros at 350°F to ensure even cooking without oily absorption.
  • Work quickly piping dough as it thickens to maintain bowl shapes.
  • Use tart, firm apples like Granny Smith to prevent mushy filling.
  • Coat churro shells with cinnamon sugar immediately after frying for best adhesion.
  • Serve fresh to preserve the crunch of churro shells.

Nutrition

Keywords: churro, apple pie, dessert, cinnamon sugar, fall dessert, fried pastry, apple filling

Find it online: https://marybaking.com/churro-apple-pie-bowls/