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I love this time of year: the crisp air, the foliage, and more importantly, the food. And when it comes to late September produce, I am all about those apples.
Apples wear many freckled hats. Their flavor can be sweet, tart, or acidic; they can be crisp and juicy or soft and dry. Oh, and those vibrant colors! You can choose an apple based on your mood. It’s like choosing your own adventure.
Savory or
sweet, there’s a lot you can do with apples. But I have to admit that I’m almost always baking with them. What can I say? I’m basic.
In my kitchen, apple desserts are a must. My all-time favorite go-to is Andrew Janjigian’s Apple Crumble. This recipe goes up on apples and cuts down on sugar. It’s an incredibly satisfying contrast of tangy, tender fruit against a buttery, delicately crunchy topping, a true celebration of the fruit.
If I’m headed to a dinner party, I’m bringing our
Cider-Glazed Apple Bundt Cake. The key to this recipe is an apple cider reduction, which gets baked in, brushed onto the warm cake, and drizzled over top as a glaze. Tart Granny Smiths perfectly balance the cider’s sweetness. Talk about a showstopper.
So go ahead and channel your inner basic. Throw on a flannel, head to a local apple orchard, bring home a bushel of fruit, and start baking. I promise you it does the body good.
Happy apple season, all.
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