Note: I have no picture for this, because they literally disappeared as soon as I took them out of the pan. Trust me, these are amazing.
Ahhh, fall. Just thinking of it brings to mind such beautiful sensations: brown, red and gold leaves; the nippy chill of late October and November; cinnamon sticks in apple cider. These are wonderful things, pheasants.
Another wonderful thing about autumn is stewed apples. I love them. Why? They’re sweet (but not too sweet,) soft, cinnamon-y, and fragrant. They go with just about anything: use them to top oatmeal or an English muffin, as a side to ham and eggs in the morning, or on pork chops, with onions. Toddlers and children of all ages love these for their sweet, subtly spiced flavor, as do adults! You can use them as a pre-made apple pie filling, or for apple galette. You can use them to stud an applesauce cake, for the vegans out there. The possibilities are only limited by your imagination!
As for me, I like using mine as a topping for angel’s food cake, with a little whipped cream on top. It’s a delightfully light, deliciously autumnal dish.
The greatest thing in my mind about stewed applies is that they’re easier to make than you could possibly imagine. It just takes a knife, a chopping board and a pan to make them! Cleanup is a breeze.
2 1/2 to 3 apples (using apples of different types ups the interest level)
2 tbsp ground cinnamon
1/2 tsp mulling spices (optional), ground
1 tbsp honey
2 tbsp brown sugar (optional)
3/4 c water, divided
Slice the apples thinly; you can peel them if you like, or leave the skin on. Place them in a pan with 1/4 cup of water and sprinkle with some cinnamon. Cover and bring to medium heat. Allow this to cook for about fifteen minutes. When the apples have softened, add in the brown sugar, honey and spices. If you like it more soupy, add in 1/4 cup of water at a time until you reach your desired consistency. If not, leave it as is! Use them to top whatever you feel like. Enjoy!