Apples, Apples Everywhere!

 Photo Credit: Alvimann, morgueFile
In the Midwest, apples and pumpkins are the top fall crops for home bakers. Last weekend at the local farmer's market, nearly every booth had at least two or three varieties of crisp, fall apples and a pumpkin or two for sale.

I've been keeping busy making apple crisp and applesauce.

When I whip up a batch of applesauce, I like to sweeten the apples with raw honey and cinnamon. For a crisp, I experiment. Sometimes the topping includes chopped nuts or dried fruit, like walnuts or cranberries. When I really want to be sinful, I top apple crisp with homemade caramel sauce.

Are apples plentiful in your neck of the woods too? What have you been making?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Check out my other fall-inspired foodie articles!



7 Tips for the Best Apple Crisp


2 comments:

  1. Hi, Angela. I've got apples that are waiting to be made into apple crisp, canned chunky applesauce, and dried apple slices.

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    Replies
    1. That sounds wonderful, Susanne! How do you make dried apple slices? I don't have a dehydrator, so I'm hoping for an idea using the oven! Thanks for stopping by! ~Angela

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