You know what’s fun?
Not wasting the $15 you spent on apples at the u-pick farm.
Apparently, my 8-year-old doesn’t see the f-u-n in consuming the pounds and pounds and pounds of apples she picked during our latest seasonal adventure.
She sure looked like she was having fun plucking the red, yellow and green orbs from their branches and tossing them into the bright blue basket we brought from home. However, when it came time to eat the fruits of her labor, she shut down after day two.
Cue the creativity; because I will not let those fall apples go to waste, and nor should you if you spent cold hard cash on them.
I get that my daughter is tired of eating sliced apples for breakfast. Goodness knows I’m over cutting them up day after day. So, to put us both out of our misery I dug up some simple recipes that will surely put the fun back into getting our daily dose of apples:
Apple Pie Dip
Ingredients:
4 cups of your favorite apple (Red and Golden Delicious work well) peeled, cored, and diced)
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1/4 cup apple juice or apple cider
6 to 8 large flour tortillas
4 tablespoons butter, melted
1/2 teaspoon cinnamon
3 tablespoons sugar
Directions:
Place diced apples, lemon juice, sugar and cinnamon in a pan.
Heat for a couple of minutes.
Mix together cornstarch and apple juice/cider until smooth.
Add mixture to the apples.
Bring apples to a simmer, stirring often until it thickens. (If the mixture gets too thick add a little more apple juice/cider.)
Cut tortillas into wedges. Brush with butter. Sprinkle with cinnamon and sugar and bake in a 350-degree oven until golden brown, about six minutes.
Serve tortilla chips with the warm apple dip.
Honey Baked Apples
Ingredients:
6 large Golden Delicious apples
Zest of 1 lemon
Juice of 1 lemon
6 tablespoons honey
6 tablespoons apricot preserves
Directions:
Preheat oven to 375 degrees.
Peel the apples about three quarters of the way down, and then core them.
Cut a small portion from the bottom of the apple, so that it will stand upright.
In a bowl, combine the honey, lemon zest and lemon juice.
Pour the mixture into the hollow cores of the apples.
Place the apples in a baking dish and add a 1/2-cup of water to the base of the dish.
Cover with aluminum foil and bake for about one hour.
Check the apples after 30 minutes.
Remove when the apples are fork tender.
Place any juice that collects in bottom of dish into a saucepan with the apricot preserves. Bring to a boil to thicken, and then pour over the apples before serving.
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