(2 words this warm-blooded girl thought couldn’t go together, but it’s growing on me 🙂 We’ve been bundling and venturing and taking full advantage of soaking in all the fall we can, welcoming in October with our annual Fried-Yer apple orchard trip III. Our family has gone for 5 years now, and 3 years ago we invited some dear friends to join in the fun. Although, the fun is not so much in what is offered, as much as it is in the sake of tradition, of loading up the kids to make the trek to the middle of nowhere to see the bees and for their annual flavored “honey-stick” and to wind around the corn maze and really…that’s about all. But, there are always lots of laughs, memories made, caramel apples, apple cider and more apples.
And, this is what our apples do.
Warm apples filled with cinnamon-sugar, butter and walnuts. Topped with homemade ice cream. Drizzled with dulce de leche. Pure delish-ish-ness.
1/4 cup sugar (I use sucanat)
1 tablespoon cinnamon
1/4 cup chopped walnuts
5 teaspoons butter
Preheat oven to 325 F. Mix cinnamon and sugar and nuts (if using). Core the apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each apple with the cinnamon-sugar-nut mixture. Top each with a teaspoon of butter. Place in a casserole dish and pour 1/2 cup apple juice, or water around them. Cover pan and bake 30 minutes-ish.
Eat as is…OR, top with vanilla ice cream and dulce de leche.
You won’t regret it.