It is the season for apples and honey, ostensibly to start a sweet and healthy new year (5775 iirc) but any excuse works for me. Apples and honey smile at each other and make me smile as well, raw or baked. Mmmm…
I think that these two are meant to go together. Apple pancakes with honey, apple crisp, apple pie with a bit of honey crystals sprinkled over the filling, good old apple sauce, baked apples, it all makes me happy.
I could bore you with the different varieties of apples, but given that there are over 7500 world-wide and I do not want you to go haring off into the night, I’ll just tell you a tiny bit about the ones I like best and how I like to use them.
Crisp and crunchy: These apples are good eating just as they are. I like ‘em skin and all. Among my favorites are Braeburn, Pink Lady, Fuji, and Honeycrisp.
Good bakers: Think PIE! Granny Smith, Braeburn, Gala
Sauce: almost any combination, sweet to tart as you like
So, with such a plethora of versatility, what to make, what to make…
I think just a nice apple cobbler today. Done the way I like you end up with something akin to a crustless pie – the flavor and even the texture of a Dutch apple pie without the bottom crust, so tis works nicely for our gluten-free friends. Mmmm…
I am not going to delve into what is a cobbler versus a crisp or a brown Betty or buckle or whatever. Call it what you like, this is just good (and easy)!!
Easy as (not) Pie Apple Cobbler
3-4 good sized baking apples (see above)
1/4 cup white sugar
1 teaspoon cinnamon (or 7-spice)
1 cup gluten free old-fashioned oats
1/2 cup chopped pecans or walnuts
1/2 cup almond meal
1/2 stick cold butter, cut in bits
1/4 cup brown sugar
1/2 teaspoon salt
Preheat oven to 350. Butter an 8×8 baking dish.
Combine sugar and spices in a large bowl. Core and slice the apples (note: I don’t peel them, but you can if you prefer). Add the apples to the sugar/spice mix and toss to combine. Put this in the baking dish.
Combine all topping ingredients cutting the butter in to make a sort of crumbly texture. Sprinkle this over the apples.
Bake for 45 minutes or until the apples are toothpick tender. Time will vary depending on how you chopped or sliced them.
Let cool a bit and serve (I think) with a good French or Mexican vanilla ice cream. Mmm…
This freezes, keeps, and travels well. If you are the sort who can’t leave things alone (like me) you can add (to the apples, sugar and spices before baking) some dried cranberries the you have rehydrated in, oh, perhaps some brandy… or maybe some chopped crystalized ginger, or…
How do you like your apples? Mmmmmm!