Fall Farms and Artisan Tours running September 16- November 13

Fall is on the way and we want to give you a way to enjoy the leaves and cooler temperatures. The Asheville Bed and Breakfast Association is presenting its Fall Farms and Artisan Tours running  September 16th until November 13th featuring stays at a local bed breakfast, gourmet breakfasts, and visits to local artisan shops. For more information: www.ashevillebba.com/fall-tour




from The Lion and the Rose B&B

Asheville, NC



1/2 cup sugar divided

4 T. unsalted butter

1 pound tart apples cored, peeled and cut in 1/2” wedges

1/2 t. cinnamon

1 cup flour

1/4 t. salt

3 large eggs

3/4 cup milk

1/4 cup sour cream

1 t. vanilla

zest of one lemon


Preheat  oven to 475 degrees

In a 10” iron skillet or non-stick skillet, melt butter on medium-high heat, add apples, 1/4 cup sugar and cinnamon, stirring occasionally until tender, about 8 minutes, remove from heat. In a medium bowl, mix flour and salt. In another bowl, blend eggs, milk, sour cream, vanilla, lemon zest and remaining 1/4 cup sugar. Add dry ingredients, stirring until combined. Pour batter over apple mixture and place in oven. Immediately reduce oven temperature to 425 degrees. Bake 15 minutes, remove and cool on rack 10 minutes, then turn out on a platter. Dust with powdered sugar and serve with maple syrup and/or whipped cream. Makes 8-10 servings.

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