Good Monday morning! I hope each of you had a wonderful weekend and were able to enjoy the fall-like weather.
In my previous post I mentioned my latest obsession: all things pumpkin. Well, I failed to mention there’s another fruit that seems to take over our house during this season as well… apple. This isn’t the more popular scent/flavor for fall, but over the past few years it has slowly turned into a tradition for my family. Every year we chose a later weekend in October, pack our bags, and head west for a couple of days in Valle Crucis, NC. Top of our agenda for this weekend is to pick apples at Apple Hill Orchard, where all things apple are made.
Once we fill our barrels to the brim with fujis, pink ladies, and winesaps, we enjoy everything their little farm store has to offer. Apple slushies, apple pies, apple icecream, apple donuts, apple pancake syrup, apple jam, apple marinade… I really wasn’t joking when I said ALL things apple.
After our fall weekend in the high country, we head home with our freshly picked bags of NC Mountain apples. While unloading the car at home, the same questions always runs through my mind, “what are we going to do with all of these apples?”
Over the years, I’ve made several different recipes utilizing our surplus of apples. I think I have officially narrowed down to my favorite two to make. Below is a recipe titled “Apple Crap” from my mom’s best friend. There’s a story behind the title of her recipe, but just know that the taste is not at all crappy 🙂 The second I’m sharing is an easy, homemade recipe for cinnamon applesauce.
1. Preheat oven to 375
2. Mound 4 cups of sliced, pared apples (mixture of types) in a buttered pie plate.
3. Sprinkle with 1/4 cup of orange juice
4. In a separate bowl, combine 1 cup of sugar, 3/4 cup of flour, 1/2 tsp cinnamon, 1/4 tsp salt. Cut in 1/2 cup of softened butter until mixed.
5. Scatter mixture over apples and bake for 45 min
6. Serve warm with vanilla ice cream
Crock-pot Cinnamon Applesauce
1. Peel (optional), core, and slice about 12 medium sized apples. Dump apples into crock-pot.
2. Pour juice of half a lemon over apples.
3. Add 1 tsp cinnamon, 1 tsp vanilla, 1/2 cup of water.
4. Cook on high for 3-4 hours
5. Use an immersion blender or a potato masher to create your desired consistency.
6. Enjoy immediately or store in a sealed container in the refrigerator.
I found it fitting to share this red apple colored spice top while talking all things apple. I snagged this top from Loft recently on sale. Their sales are seriously the best. It is currently 40% off, so grab it for yourself while it is still discounted and to join me in the apple spirit.
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