I have a real problem buying apples.
There, I said it. I admit it. I can’t stop.
I cannot stop buying apples. I’m at the farmer’s market, my arms are already weighed down with melons, corn, red peppers, zucchini, and something else that’s making my bag really heavy, when I decide I NEED apples.
Seriously. NEED! So I buy a 1/2 peck. Not bad, right?
Well, then I walk around the corner, see more apples of different varieties than the previous vendor had, and buy a peck more.
All in one week.
What on earth I thought I was going to do with those apples, I have no clue. It’s not like I ever go to the farmer’s market with more of a plan than “buy everything, think about it later”.
I’m not in school, I don’t have children, so it’s not like I have a lot of teachers to bribe or anything.
Maybe it’s just how much I love fall. And apple picking. And pumpkin carving. And every single day between Labor Day and Hallothankstmas (It’s a thing. You know your local stores already have Christmas stuff out.) so it could be that my obsessive apple purchases just run proportionate to my love for fall.
I’ll go with that explanation, and not a lack of utter self-control.
Ingredients (recipe easily multiplied):
- 2 apples, go with a firmer, slightly tart variety – I used sweet tangos
- 2 Tbsp. slivered almonds
- 4 fresh figs, chopped
- 2 Tbsp crystalized ginger, chopped
- 2 Tbsp. maple syrup, divided
- 1 tsp. cinnamon
- 1 pinch nutmeg
- 4 Tbsp. quick cooking rolled oats
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- Caramel sauce, optional, but highly recommended!
1. Preheat your oven to 350 degrees. Grease a small baking dish, and set aside.
2. Core your apples. I did this by using a knife, held at an angle, to cut a cone-like shape out of the top, where the stem is, then using a pointy spoon to scoop out the insides. I’m sure a small melon baller or ice cream scoop would work as well. Just make sure you leave a good 1/2 inch around all sides of the inside of the apple, or you’ll lose the oozy juices.
3. Combine the oats, chopped figs, crystalized ginger, nutmeg, cinnamon, and almonds in a small bowl and stir until throughly combined. Stuff each apple with 1/2 the mixture, and place the stuffed apples in the baking dish.
4. Drizzle one tablespoon of maple syrup over each apple, letting it soak into the filling before you pop them in the oven.
5. Bake at 350 for about 25-30 minutes, or until the apples are tender, and easily pierced with a knife.
6. While the apples bake, pour your heavy cream into a bowl, and use an electric mixer to whip until firm. Don’t go too crazy, or eventually you’ll end up with butter. Just whip it until you get a nice fluffy cream, which can take up to 10 minutes or so. Beat in the powdered sugar, and set aside until your apples are done. Then top them with the cream, and drizzle with caramel sauce.