Apple season has begun – and there are so many different varieties that it’s sometimes hard to choose which ones to try! When I was young (yes, I really was) we were pretty much limited to the Red Delicious, Yellow Delicious and the big Roman Beauty (I still prefer those for Baked Apples – but can’t seem to find them any more).
The old adage of “an apple a day keeps the doctor away” seems have some basis in medicine, too (just like Mother’s chicken soup when we were sick!). The recipe I’m giving you today – the picture above shows them plain (and I often eat them this way) – but close your eyes and think of it over ice cream, or with sweet cream, or with whipped cream piled on top, or on pancakes, or waffles, on cereal, alongside pork chops….see what I mean? You can just eat them at any meal and they’ll fit right in. Plus, they are inexpensive – OK, cheap! – and so easy to make.
Try them….you’ll love them!
PS: Toss in some nuts, too, if you’d like. Walnuts, almonds, pecans and cashews would be good choices.
- 4 c sliced apples, cored (but skins left on)
- 1 c sugar (I use brown sugar for a more caramel flavor)
- 3/4 c flour
- 1/4 lb. unsalted butter (1 stick)
- 1/2 c water
- pinch of salt
- dash of cinnamon
- dash of freshly grated nutmeg, optional
Preheat oven to 350 (toaster oven to 325)
Lightly spray a 13 x 9″ casserole or baking dish with butter or plain spray or butter it well. Place apples in dish. Combine sugar, flour and butter until crumbly and scatter evenly over apples. Add water. Sprinkle with cinnamon, salt and nutmeg, if using.
Bake until apples are tender but not mushy, and slightly brown, about 20- 25 minutes
Makes 6 servings