Fall has arrived, and we are starting to see the cornucopia of the season. Apples fresh from the orchard are so vibrant with flavor that the pitiful things we have been eating all summer pale in comparison.
Each variety of apple has its own flavor and texture. Some are great for snacking and others are more suited for cooking. Honeycrisp is a personal favorite for both snacking and including in grain-based salads for a bit of tangy sweet flavor.
For cooking, I fall back to Granny Smith apples that hold texture and have a slightly tart flavor. Apple and berry pie is a favorite of my wife and I’m sharing it again with you. But sometimes I just want a baked apple for a simple and satisfying fall dessert.
Baking apples is easy. The hardest part is leaving a bit of the core in the bottom to hold in the filling - but I don’t bother with that. I use an apple corer and cut a neat hole down the middle, stuff it full of spices, nuts and sugar, drizzle with melted butter and then bake in a small dish called a ramekin. Baking the apples individually gives you a dinner party worthy dessert especially if you top it with a bit of cinnamon or vanilla ice cream.
I encourage you to have an apple every day this Fall! Live, Laugh, Love and Eat an apple.
Whole Baked Apples
By Britt Allgood
- 4 Honey Crisp or Granny Smith Apples – core apples but leave peel on
- 1 stick butter melted
- ½ cup brown sugar
- ¾ tsp cinnamon (you can substitute nutmeg or add it but reduce the nutmeg to your taste)
- ¼ to ½ cup chopped pecans or walnuts (personal preference)
Preheat the oven to 375 F. Wash and core the apples and place in a ramekin with the hole facing up. Mix the cinnamon, sugar, and nuts in a small bowl.
Fill the hole with the sugar mixture equally among the apples. If you have any extra, just heap it on top of the apple. Drizzle each apple with the melted butter. Bake in the middle of the oven for 30 to 45 minutes or until apples are tender.
Serve with a scoop of cinnamon or vanilla ice cream.
Apple Berry Pie
Serves 8 (depending on size of slices)
- 1 package of soft pie crust (2 pieces for top and bottom)
- 5 Granny Smith Apples, peeled, cored and sliced thinly (about 5 cups)
- ¾ cup Sugar
- 1 TBSP Lemon Juice
- 2 TBSP All Purpose Flour
- ¾ tsp ground Cinnamon
- ¼ tsp salt
- 1/8 tsp Nutmeg
- 1 to 1 ½ cups Fresh Blackberries whole
Place the oven rack slightly above middle in your oven and preheat to 425 F.
In a large bowl, combine all the filling ingredients except the blackberries; toss lightly. Put the bottom crust in a 9-inch pie pan and press to the sides leaving a bit of overhang around the rim. Spoon in about half of the filling mixture and then add about half of your blackberries. Make sure there aren’t a lot of air gaps or you won’t get all the filling into the pie. Add the remaining filling mixture and then the rest of the blackberries.
Place the top crust on the pie and pinch together the overhanging crust and the top crust to get a seal and flute the edge. Cut slits or shapes in the top of the pie in several places on the top pastry.
Bake at 425 F for 40 to 45 minutes or until the apples are tender and the crust is golden brown.
You can download the recipes of the week HERE!