I really want to visit one of our NC Apple Orchards this year. Eric and I went with friends several years back. You can go pick you apples, enjoy the beautiful views, and even devour as many apple cider donuts that you want (that’s the best part). Just thinking about those apple cider donuts makes me salivate.
I’ve bought a lot more apples lately from the grocery store. If I was not so lazy, I would make my way up to the farmer’s market and get some local ones (this is the sad truth). Either way, apples are a great “to-go” snack. I usually like to eat them around 3 PM when those sweet cravings hit. Throw some peanut butter on some apple slices and you are good to go till the end of the work day.
My favorite apple at the moment is fuji. I usually buy a bag of organic fuji apples for $6.99 a bag at our local Earthfare. Not bad if you are comparing this price to the prices of pears, grapes, or berries. Especially considering the bag usually comes with 10 apples. So with that being said, I had several apples left from the week. One apple was used in my first ever homemade vegetable stock (post coming soon) while I decided to save the last 4 apples for this delicious dessert.
At the time, I didn’t realize this dessert was going to turn out so good, but man, it is tasty. I used an old recipe from my blog post called “Easy Dessert for Two” where I used left over berries to create a small portion cobbler. I used the same base of that recipe to create an apple pie flavored treat.
This dessert turned out amazing. I savored every bite shortly after baking. I’m saving the rest for dessert cravings through the week.
I have a feeling this dessert might end up being a staple in our house with left over apples.
Apple Pie Cobbler
Makes 6 servings
Filling:4 Apples, chopped into bite sized pieces. 1 Tbsp Brown Sugar 1/2 Tbsp Sugar 1/2 Tsp Apple Pie Spice Juice of 1/2 a Lemon
Topping:4 Tbsp All-White Purpose Flour 4 Tbsp Brown Sugar 4 Tbsp Earth Balance (cold, cut into pieces) 4 Tbsp Rolled Oats 6 Tbsp Walnuts (or nut of your choosing; I would do walnuts, pecans or almonds) Directions: 1. Preheat oven to 375 degrees.
2. For the filling, toss all ingredients together and split between the ramekins (save any juice from mixture and disperse between all ramekins).
3. For the topping mix flour and brown sugar in a bowl. Add butter, cut into small pieces, and toss to coat. Mix with fingers until crumbly. Mix in the oats and the nuts. Divide evenly over top apples. Gently press to make sure none of the topping slides off.
4. Place ramekins on a baking sheet. Place in the preheated oven and bake about 20 minutes or until top is golden and crisp.
5. Let sit for 15 minutes to cool.
6. Serve with whipped cream or ice cream if you choose (but it’s so good, you don’t even need it). Tip: What you don’t finish you can save for the rest of the week. Place aluminum foil over top of the ramekins and store in the fridge. Pull out and reheat at 325 for 11-15 minutes with foil still covering the top.