“If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan
Cinnamon-Sugar Popovers with Peach Compote
Ingredients
Popovers:
- 1⅓ cups (320 grams) whole milk, room temperature
- ¼ cup (57 grams) unsalted butter, melted and cooled slightly
- 4 large eggs (200 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1⅓ cups (167 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
Topping:
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (4 grams) ground cinnamon
- ¼ cup (57 grams) unsalted butter, melted
- Peach Compote (recipe follows)
Instructions
- Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.
- For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.
- Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.
- Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.
- Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.
- Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.
Peach Compote
Ingredients
- 2 cups (285 grams) diced fresh peaches (see Note)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon (2 grams) vanilla extract
Instructions
- 1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.
I have a mini popover pan, can you suggest cook time?
Hi Kathleen,
We would recommend starting with 10 minutes, rotate the pan, then 10 more minutes and look for the same qualifiers. However, we have not tested this recipe in a mini popover pan, so it might take some trial and error. Hope this helps and happy baking!