Every autumn one of our favorite activities as a family is to go to an apple orchard and pick apples from the trees. Freshly picked apples are are like our right of passage into autumn each year. We are fortunate to live near Lake Michigan, which lends to a fruit-friendly microclimate.
We had such a lovely pleasant summer that nurtured the apples all summer long and the late fall delays any frosts and enables the midwesterners, like my family, to visit orchards and pick plenty of apples to carry us through the long dreadful months of winter.
I am literally putting our freshly picked apples in everything this week. Delicious salad for diner -- with slices of apples tossed in as well. Goat cheese smothered tarte sandwich for lunch -- make a quick apple salsa for the top too! Don't forget to pair pretty apples with an appetizer of cheeses and cured meats.
My kid's favorite apple snacks, besides eating the apples right from the tree, are below.
Fresh Apple Chips
- 3 sweet Apples such as Gala, Fuji, Red Delicious or Empire
- 1 TBSP Cinnamon
- 2 tsp super fine sugar
- Preheat the oven to 200 F
- Line two large baking sheets with parchment paper
- Slice the Gala apples very thin(use a mandolin if you have one)
- Mix the sugar and cinnamon together
- Place the sliced apples and the mixture in a bowl and toss
- Place the apple slices on the prepared baking sheets
- Bake for approximately 2 hours, turning the slices once halfway through
- HINT: If your slices are thinner, they may be ready in less time, and if they are thicker, they may need a bit more time
- Cool and ENJOY!
Sliced Apples with Almond Butter & Nutmeg
This is one that is super easy to prepare ad takes very little time. Slice a whole sweet apple horizontally, leaving the skin and the core as you can simply pick out the seeds from your slices. The center stars will makes your kids smile. Sprinkle with fresh nutmeg or cinnamon and add a couple of dollops of creamy organic almond butter.
Indulgent Caramel Apples
- Line a large baking sheet with parchment paper. Set aside.
- Wash and dry apples. Insert wooden sticks into stem end of each apple.
- Combine caramels and whipping cream in a medium saucepan. Cook until caramels are completely melted, stirring constantly. Working quickly, dip the bottom half of each apple into hot caramel mixture; turning to coat.
- Immediately dip bottoms of apples in assorted toppings, sprinkling some toppings onto sides of apples. Place apples, coated side down and let stand until set.
- Store in the refrigerator for 2 to 3 days.
- 6 - 8 sweet apples
- 6 - 8 wooden sticks
- Assorted toppings, such as chopped mixed nuts; toasted coconut; candy-coated milk chocolate pieces; candy-coated peanut butter pieces; miniature semisweet chocolate pieces; tiny marshmallows; granola; dried fruit bits; shelled pumpkin seeds; toffee bits; and/or decorative sprinkles
- 1 14 ounce package caramels, unwrapped
- 2 tablespoons whipping cream
- 3 ounces semisweet chocolate pieces
- 2 teaspoons coconut oil
Now, we certainly can't forget the adults in this apple equation. The adults can raid the fruit drawer and the liquor cabinet.
Rosy Apple Sangria
- 3 apples sliced into 1/2-inch wedges
- 1 lime, sliced
- 3 tablespoons brandy
- 3 tablespoons orange liqueur
- 1 -2 tablespoons superfine sugar
- 1 750 - milliliter bottle rose wine, chilled
- Chilled seltzer
- In a pitcher, combine apples, lime, brandy, orange liqueur and sugar. Stir until sugar is dissolved and the fruit has begun to give off some of its juices. Stir in rose. Chill, covered, for at least 2 hours and up to 24 hours.
- Serve sangria (including some of the fruit) with ice, topping each glass with a generous splash of seltzer.