Happy Friday! Hope you’re looking forward to a nice weekend. I’m working a bit at the hospital, but I have plans to make some tasty things with some of my haul from last weekend’s apple-picking trip.
Sunday, I went with my sister, her boyfriend, and some friends to Pennings Farm in Warwick, NY. We had a great time filling our bags with tons of different types of apples.
So now the question is: What the heck to do with so many apples?
Obviously, they’re great for snacking on as is. But then what?
I love to make this short-cut apple pie filling (in the microwave) and enjoy it over plain Greek yogurt (awesome with coconut flour, flax, and cinnamon mixed in). I’ve been enjoying it for breakfast and snacks this week:
- 5-6 baking apples, peeled, cored, and quartered
- 1 teaspoon each Cinnamon, cloves, nutmeg, and ginger
- 1 tablespoon honey
- 1 cup red wine
- Whisk spices, honey, and wine together and pour into slow cooker.
- Add apples and toss well to coat.
- Cook on high for 2-3 hours.
It looks a bit like brains, I know, but it tastes like vaguely boozy, delicious apple sauce—mulled wine meets apple pie. I enjoyed this with braised red cabbage and pork, and it was also delicious on top of (yep) Greek yogurt.
I still have a ton of apples left, so I plan to spend some time scoping out these ideas from The Food Network. Maybe I could make my own applesauce and then make these with it? Pie is always an option as well. My mom’s recipe is a family classic.
Any apple recipes your’e loving this fall?