Apples: The Quintessential Fall Fruit
My favorite season is here! I love autumn for chilly mornings, the rainbow of changing leaves and my birthday. I also love apples, the quintessential fall fruit.
Last night, Lil requested baked apples, a 'dessert' so nutritious that I had to indulge. The only apples we had on hand were the Freedom variety from Sippel Farm. These are tasty red apples but the skins are a little tough. I knew if I baked in my traditional way, the skins would become leathery, but I had an inkling that a favorite kitchen gadget might help us out.
Apple Peeler Corer Slicer
Enter the apple peeler corer slicer. This gizmo is one I resisted purchasing for years because it has every marking of a unitasker. Indeed it only works well on apples, but it makes quick work of apples for crisp jam and sauce. We use it often enough to justify the $20 cost. City Folk's Farm Shop has an apple peeler corer slicer to borrow.
Lil loves to operate the peeler, as do her friends. Some of them ask for an 'apple slinky' every time they are over. Even the chickens appreciate this tool because they get to eat up all the skins and cores, so nicely cut into beak-sized pieces.
Baked Apple Recipe
Back to last night — Lil peeled, cored and sliced our apples. I sat them upright in a baking dish, which we filled with a little bit of butter, oats, nuts and sugar. Lil sprinkled with cinnamon. Actually, Lil covered them in cinnamon as she was so enjoying making the spice rain down on the apples that she forgot to stop. Oops.
They baked in a low oven for an hour while we prepared and ate the rest of our dinner. I tipped the rounds into a spiral for service. Our dinner guests agreed that this was an improvement to the typical baked apple, as pleasing to the eye as to the fork.