Skip to content

NC Apple Season & Baked Cinnamon Apples

September 29, 2011

IMG 1061

Every store, shop & vegetable stand we pass has a huge sign out front: “Fresh Apple Cider.” Some: “Fresh Apples.” Others: “We Pick or Pick Your Own.”

IMG 1065

Every open area we see driving toward the Blue Ridge Parkway is full of apple trees burdened with ripe apples. Of course we had to stop.

IMG 1060

Friendly, informative folks at the Coston Farm Apple House. Absolutely beautiful apples!


While checking out inside the store, the chatty lady with the big smile offered DH a taste of Apple Slushie: puréed fresh JonaGold Apples with ice. He tasted – He liked! A big cupful cost $1! He was so excited he started sucking it down when… BRAIN FREEZE! Thumb immediately pressing hard against the roof of his mouth – ah, relief!

IMG 1064

Cabbages, huge cabbages were everywhere, but we were not staying in a place that would have appreciated us dragging in tons of produce. Bet they would have made some fabulous lacto-fermented sauerkraut… Maybe I can grab some on our way out of town.

IMG 1063

Baked Cinnamon Apples

Tis the season!


  • 4 large good Baking Apples, such as Rome Beauty, Golden Delicious, or Jonagold
  • 1/4 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 cup chopped Raisins
  • 1/4 cup chopped Pecans
  • 1 Tablespoon unsalted Butter, divided into four pieces


  1. Preheat oven to 375 degrees.
  2. Wash apples.
  3. Remove cores to 1/2-inch of bottom of the apples. (It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.)
  4. Cut a 1-inch strip of peel away all the way around each apple to keep them from cracking as they bake.
  5. Place apples in a small square baking pan.
  6. In a small bowl, combine the sugar, cinnamon, raisins & pecans.
  7. Fill each apple with sugar mixture.
  8. Top with a pat of butter.
  9. Bake 30-40 minutes, until “fork” tender, but not mushy.
  10. Remove from the oven & baste the apples several times with the pan juices.

You don’t have to, but you could serve these warm with vanilla ice cream on the side… YUM!

This is a blog post I read daily – a recipe for Pumpkin Walnut Bread that has apple juice as an ingredient.


Comments are closed.

%d bloggers like this: