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NC Apple Season & Baked Cinnamon Apples

September 29, 2011

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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.”

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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.

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

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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!

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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.

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Baked Cinnamon Apples

Tis the season!

Ingredients:

  • 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

Instructions:

  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. http://www.keeperofthehome.org/2011/09/pumpkin-walnut-bread.html

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