Although I took it for granted at the time, I was very lucky to have a mom who cooked most of our meals from scratch, with veggies from our backyard garden. The one downside: since we very rarely ate them, things like fast food, frozen pizza and TV dinners became a delicacy for me. To this day, you could give me the choice between boeuf bourguignon and a Totino’s Zesty Italiano Pizza, and I’d have to take a pause. A long pause. Another favorite was “Hungry Man” frozen dinners, with multiple foil course-compartments, each containing the perfect nutritional balance of processed materials, preservatives and glue. Mmmm. One of those compartments was often filled by the yummiest, softest, cinnamon apples. Here’s the super easy how-to for an infinitely healthier and delicious version, just in time for the fall arrival of Honey Crisp apples. Double mmmm. I am strangely hungry for Salisbury Steak n’ Peas.
Ingredients:
- 4 Honey Crisp apples, cored, peeled and sliced (Granny Smith, Pink Lady and Fuji are also yummy)
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
Technique:
Heat a large skillet over medium high. Melt the butter in the skillet, and when it’s bubbly add the apple slices and cinnamon. Sauté the apples until they begin to brown and soften, about 8-10 minutes. Add the syrup and sauté 2-3 minutes longer and remove from the heat. The apples should be tender-crisp, but not mushy at this point. Allow them to cool for a few minutes and then dig in!
Cheryl’s Tips:
Leftover apples are great cold, topped with a little granola and a drizzle of heavy cream. Let’s all give fall a big, fat hug.
Here’s To Sanity and Totino’s,
Cheryl
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