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My employers have a couple of apple trees in their back yard, and since I am out of control around local, in season, or foraged (*especially* foraged) fruit, I’ve been arriving home most days with a backpack full of apples. I’ll take anything. Fallen? bruised? No problem. I’ve already made some of my favourite no frills apple butter, and have several portions of apple sauce stashed away in the freezer.

Roasted apples. Dang, are they ever good. They’re breakfast. They’re dessert. They’re like the inside of an apple pie, which, let’s face it, is the best part. Blend ’em up with some oat milk and you’ve got an apple pie smoothie. Scrape them off of the roasting tray and directly into your mouth; I won’t tell. But whatever you do with them, please make sure you save a generous cup of the firmest roasted apple chunks for whole wheat ricotta muffins with roasted apples and maple syrup – that’s what’s happening next.


One year ago:
Pumpkin and Black Bean Taquitos
Two years ago: 
Molasses Bran Muffins With Figs

Cinnamon Roasted Apples Recipe:

I wanted these roasted apples to be as no frills as possible yet still a little bit dreamy, so I used just a smidge of butter and brown sugar; it’s a huge amount of apples to a teeny amount of butter and sugar. The sugar helps to draw out the sweetness just that little bit, and the butter helps create a touch of that syrupy-ness you’d expect on the inside of an apple pie. You could certainly leave them both out if you wanted to. Since I used fallen apples and some of them were not in very good shape the measured amount of apples is *after* they have been peeled and cored.

Yields about 4-6 cups of roasted apples.

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8 cups of peeled and cored apples in about a 1 inch / 2.5cm dice
2 Tbsp light brown Muscovado sugar
1 tsp ground cinnamon
2 Tbsp cold butter, cut into little cubes

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Preheat your oven to 200 C / 400F. Line a large baking sheet with parchment paper, tinfoil, or a silpat.

In a large bowl, toss together apple chunks with the cinnamon and sugar until the apples are well coated. Scrape the contents of the bowl onto the prepared baking sheet so the apple bits are in a single layer. Scatter the butter cubes around the tray.

Bake for 15-20 minutes, until the apples are soft and golden but not mushy.

If you get distracted checking your email and they do go mushy don’t freak out. Blend them into roasted apple sauce, eat them with a spoon, enjoy them with a scoop of ice cream, make an apple pie smoothie. Try to pick out about 1 cups worth of the firmest ones you can find and set them aside for the muffins we’re making next.

An Apple a day keeps the doctor away! Apple is a good source of fiber, and vitamin C. The nutrients in apples are concentrated skin, so buy organic, give them a good wash, and keep the skin on whenever possible.

Do ahead: Roasted apples will keep in an air tight container in your fridge for up to 5 days. You can freeze them for longer.

All text and photos © The Muffin Myth 2012

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