Happy Sunday you guys … I hope you’re having a fabulous weekend — has the weather finally turned for you? What did you do… anything fun?
As promised … today I’m sharing all the yummy details from our trip to the apple orchard last weekend! Livi had so much fun, and I swear this little girl ate her weight in apples! And I got to be on the receiving end of several apple juice kisses too … no complaints here 🙂
And below I’ve included three of my favorite fall apple recipes … the baked apples are amaaaazing (a great “healthy” alternative to a full apple pie)! And Livi loves oatmeal — she eats it every morning! I always try to include fresh produce thats in-season, so during the summer months she loves it with berries. But now that it’s apple season, I sub out the berries for apples, cinnamon, and a touch of real maple syrup …. I think it’s her absolute favorite 🙂 And of course, it wouldn’t be fall without warm apple pie … and this recipe is one of the best I’ve tasted. Enjoy ladies, and send me a note, or leave a comment with your favorite fall treat recipe!
Apple Cinnamon Oatmeal
Bring 1/2 cup of water to a boil, and then stir in 1/4 cup of old fashioned oats and 1/4 apple, diced. Cook about 5 minutes over medium heat or until thickened. Stirring occasionally. Add dash of cinnamon and 1 tsp of real maple syrup. Wait until sufficiently cooled, stir and serve.
4 Large Baking Apples, such as Rome Beauty, Jonagold, or Golden Delicious
1/4 cup brown sugar 1tsp cinnamon 1/ cup chopped pecans
1/4 cup currants/chopped raisins 1 Tbsp water 3/4 boiling water
Preheat your oven to 375°F (190°C). Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact. If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds. Cut the holes so that they are an inch or so wide.
Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine. Put the apples in a baking dish and stuff each apple with the sugar stuffing mixture. Place a dot of butter (a quarter of the tablespoon called for in the ingredient list) on top of the sugar.
Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan.
*The apples are fantastic on their own, but if you’re feeling a bit more indulgent, they are incredible paired with vanilla ice cream and a drizzle of caramel sauce 🙂
1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour
1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg
6 – 7 cups thinly sliced peeled apples 1 Tbsp lemon juice
Pastry for double-crust pie (9 inches) 1 tablespoon butter
1 large egg white Additional sugar
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.