This morning's haul.
It's that time of year. The apples are ripe. This year the tree is obliging and drops a few apples every day, so I've been able to keep up with the supply. I know some of you intrepid kitcheneers would say "Can them," but I've never canned anything in my life. And the memory of the chaos in my mother's kitchen as she canned the neverending apricots will stay with me forever. Although I should not blame the canning...she just didn't like to cook period.
As always, I fall back on CH's Apple Crisp** and of course, PIE. But we can't live on desserts, so I've had to branch out (*rimshot*) in my search for apple recipes.
With a tub of yogurt in the fridge, Kitchen M's Apple Yogurt Coffeecake hit the spot. It was moist and delicious.
Apple Chutney was good with our pork roast last night.
I'm going to go apple free today, except for gobbling up the coffeecake for breakfast, but it's back to the apple fest tomorrow with Apple and Sausage Pie.
Do you have any favorite apple recipes you would share with me?
**Apple Crisp (originally from Low Cholesterol Desserts by Terry J. Siegel)
6-7 tart cooking apples, peeled and slice (I don't peel them)
1 T. lemon juice
1/2 cup white sugar (you can use less)
1 1/4 t. cinnamon
1/4 t. nutmeg
3/4 cup rolled oats
1/2 cup all-purpose flour
1 cup light brown sugar (you can use less)
3 T. oil
Preheat oven to 350°F. Place the apples in a 9" deep-dish pie plate. Sprinkle the apples with the lemon juice, white sugar, cinnamon, and nutmeg. (You need to stir a little.) In a small mixing bowl, stir together the oats, flour, brown sugar, and oil. Sprinkle over the apples. Bake uncovered for 40 minutes. Serve warm or cold.