Fall is here!! It makes me so happy that I often catch myself squealing in pure excitement. The changing temperature means skirts with tights, crisp walks to class, and every possible excuse to bake with apples. Excuse me while I do a happy dance in a pile of leaves.
This recipe utilized more of the t
housands of apples picked at Carter’s Mountain with my YWLP group last week. Truly, these apples are the sweet gift that keep on giving. I was in charge of dessert for our YWLP Appreciation Dinner. Each Little sister invited a woman in their life who they truly appreciate. We celebrated one another’s company with a delicious meal featuring baked chicken, the cheesiest macaroni and cheese I have ever laid eyes on, and sweet baked apples.
When envisioning the dessert I would bring, I first thought of apple pies. But…too many apples + not enough pie pans + no ingredients for pie crust = change of plans. Then the recipe was supposed to be an apple crisp. I topped the apples with a mixture of brown sugar and butter. I took the apples out of the oven and realized the entire crisp mixture simply melted into a sweet caramel sauce for the apples to swim in. For a second I felt disappointed over this mistake of a dessert. Then I looked down and realized the apples were swimming in a pool of sweet caramel and realized life was good.
So who said mistakes always had to be bad? It’d be a mistake not to make this dessert for your next gathering!
Warm Baked Apples
Source: Meaghan’s Own
5 cups apples – peeled, cored, and sliced thinly
1 1/2 cups dark brown sugar
2 teaspoons ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons unsalted butter – chopped into small pieces
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a large bowl and transfer to an ungreased 13×9 baking dish.
3. Bake uncovered for 35-45 minutes or until apples are tender.
4. Serve warm over vanilla ice cream and enjoy! Keep any leftovers in an airtight container.