A baked dessert historically includes a fruit filling, usually apples, coated with a biscuit-like topping and cooked in a heavy pan. This methodology leverages the warmth retention properties of the cookware to make sure even baking and a golden-brown crust. Examples vary from rustic, drop-biscuit variations to extra refined, evenly unfold toppings.
The approach affords a number of benefits. The even warmth distribution prevents scorching and creates a uniformly cooked filling and topping. Traditionally, this cooking vessel was a staple in houses, making it a pure selection for baking. The ensuing dessert is usually praised for its mixture of a heat, comforting fruit base and a crisp, flavorful crust.
