Fall's Favorite Fruit

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This weekend my kitchen smelled of cinnamon, nutmeg, and baked apples while outside, Hurricane Joaquin paid a not-so-friendly visit to Charleston.


 

 

It's hard to believe that just a few months ago I was home in California facing the drought, conserving water every chance I got, and this past weekend was experiencing the record-breaking rains here in South Carolina and watching my neighbors kayak down our street. 

 

But, rain or shine, apple season is here to stay and I plan on taking full advantage of this quintessential fall flavor for the time being, starting with a homemade apple crumble, of course!

 

 

 

 

One of fall's more versatile fruits:

 

My seasonally attuned taste buds are craving apples, and with over 7,000 different varieties, it’s hard to choose a favorite. I’m a Honeycrisp lover myself, but I’ve never met an apple I didn’t like. Apples range not only in color and taste, but also in texture, meaning some are more suitable for baking into apple pies while some are better off eaten fresh on their own.

 

Perusing the farmers’ market you’ll find crimson red, lemony yellow, and bright green varieties with flesh ranging from soft to crisp. Sweet, tart, spicy, and tangy are ways to describe our favorites and should be considered when it comes to cooking and baking fall recipes in the cooler months. 

 

 

 

 

 

Why apples are healthy:

 

Fiber: One medium apple meets 18% of our daily fiber needs. Its insoluble fiber aids digestion and regularity by helping food pass through the digestive tract quickly and seamlessly. Soluble fiber in apples is linked to heart health and blood sugar control.

Vitamin C: Oranges aren’t the only source of this collagen-producing nutrient and antioxidant. An apple a day keeps the doctor away (and provides 14% of our daily vitamin C needs.)

 

 

 

Cinnamon Apple Crumble:

 

 

Traditionally, apple crumbles are made with all-purpose flour and white sugar. Here I’ve used almond flour and maple syrup in their place for some added nutrition and flavor. The result: warm, roasted apples topped with a nutty crumb topping that would go great with a glass of cold milk or scoop of vanilla ice cream (just sayin’). Happy fall!

 

 

 

 

Ingredients:

 

 

Filling:
6 apples (Empire, Gala, or Braeburn work great) peeled, cored, and sliced 
2-3 tbsp maple syrup
1.5 tsp cinnamon
¼ tsp nutmeg
1 tbsp melted butter

 

 

Crumble topping:
1 cup almond meal
2 tbsp pecans, ground
2 tbsp maple syrup
2 tbsp melted butter
2 tsp cinnamon

 

 

Directions:

1. Preheat your oven to 350 F. 
2. Filling: In a large bowl, mix together your maple syrup, cinnamon, nutmeg, and melter butter. Add your apple slices and coat them uniformly with the liquid mixture. Pour your apple slices into a greased baking dish and set aside.
3. Crumble topping: In a medium bowl, mix together your almond flour, pecans, maple syrup, butter, and cinnamon. With your hands, sprinkle the crumbled mixture onto your apples.
4. Bake your dish for 20 minutes.