It is apple season!Â I love apple season.
What’s your favorite variety of apple?
We eat dozens of apples during apple season. When they’re in season, apples are fresh and juicy and tasty. There are loads of apple orchards in central Pennsylvania, and we buzz from one to another, sampling the fruits of their labor. Most of the time, we use an apple wedger to core and slice the apples. If I’m partaking alone, it ends there. If the girls are sharing my apple, I use my favorite peeler to remove the skin and part of the apple flesh. (I remove part of the flesh because I eat their peels, and I like to have a little apple to go with them. Apple skins are good for your colon, you know.) Anyway, we eat apples for breakfast, snacks, dinner, side dishes, and many fineÂ desserts. Â We eat them for lunch, too, but mainly we cut the apples, wrap them in a rubber band, stick them in zippy bags, and stick them in our lunch bags. (Even homeschoolers have to pack lunches now and then.) I had a big bag of local apples that needed eating, and I remembered my mom making baked apples when I was a little girl, so I thought baked apples would be a nice treat for the girls. And for me. I had this big plan to stuff some apples, slightly bake them in the microwave, and serve Ã la mode. This is what came out of the microwave after the first batch: Obviously, this batch was not a success. So I made some adjustments and improved the procedure. The one thing I always disliked about my mom’s baked apples is that part of the core is left in the bottom, so I cut that all out with an apple corer. Note: Some of the photos below show the first batch, the one that ended badly. I did everything correctly right up until I cooked them too long. So just follow along.
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I received Udi’s Gluten Free Cranberry Granola to review.
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