Apple Fool

I whipped this one up on April 1st for April Fools Day. Yes this post is a bit late, but this dessert is great anytime.

It is a great way to use up some fruit with a bit of whipped heavy cream.

 Okay I didn’t get a proper photo of it. It is best to display it in a clear glass like a parfait. I Added a little fill to it by way of a simple apple cake.

If you have the time, caramelize the apples with some butter and brown sugar, in this recipe I used a prepared apple jam.

It tasted better than it looks. This shot is from a sampling.


One large Granny Smith, peeled & diced small

1/2 pint sour cream

1/4 cup heavy cream

1/2 tsp vanilla (the real stuff)

Salt – a sprinkle

Apple Jelly, ( I used Stonewall Kitchen’s Cinnamon Apple Jelly)

Cinnamon, a dash


1/2 cup cake flour

3/4 cup wheat flour

2 tsp baking powder

1/2 tsp salt

1 egg, beaten

2 tablespoon sour cream

2 tablespoons butter, melted

3 tablespoons Agave or Honey

1/2 cup milk



Using a mixer with a paddle or a large bowl, mix flours with baking powder and salt. In a separate bowl combine egg, milk, agave and sour cream. Slowly mix wet ingredients into dry and then add melted butter.

Bake in a 8″ buttered pan in a 350˚ oven for 22 minutes or until a tooth pix comes out dry.


Whip heavy cream to stiff, then fold in sour cream and vanilla. Fold in grated apple & salt.

Serve in a glass. Layer the cream mix then a piece of cake cut in small pieces and top with cream mixture along with a dash of cinnamon.


One Reply to “Apple Fool”

  1. This recipe is delicious. I tried it on April Fool’s Day at the Old Company Store. My picky eater, 12 year old boy, ate two…..sorry! Can’t wait to make it for Easter Sunday! Thank you for sharing.

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