I have just gone apple picking for the first time in my life. It was a gorgeous day. It was a fun time before the rain and the snow kick in for the arctic tundra that is inevitably going to be a Midwestern winter. I actually am excited for winter, but try telling that to people who grew up with snow! So, we're endeavoring to do all of the activities until winter comes and no one I know will break out the snowshoes and brave the cold for anything other than beer and cheese. Today, I'm opting for Pizza w/ Roasted Apple Slices, & Fresh Mozzarella.
Not that I'm complaining about the Midwestern hibernation and cheese-filled beer crawl. I will absolutely put Guinness in Macaroni & Cheese. Although I will not know what sport we are talking about and I will make the most of fall and all of the apples that I now must consume! I'm attempting to eat all of the apples without actually having to just sit there and eat apples. I actually turned the series into an article on: Apple Picking & What to Cook All Fall Season.
Autumn Crisp Apples
I went apple picking the other day and now have a multitude of apples to go through. Today, I'm using Autumn Crisp apples. Autumn Crisps are a cross between Golden Delicious and Monroe apples. They're both a crisp and juicy apple that are known for being on the sweeter side. This makes them good for both slicing and baking and ideal for either salads or pies. You can see all of the apples and recipes in this series in my full article on Apple Picking & What to Cook All Fall Season.
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An apple corer would come in handy here. The thought even crossed my mind that maybe a cherry pitter or pineapple slicer might work in a pinch. Not that that would help me. I don't have any of those, either. But a little paring knife works just fine, too. Not that I used that here. I just went in with the giant knife that I always do. But there are ways to make this more polished and less rustic, if that's the look that you're going for!
Variations of Roasted Apple Slices
I don't cook with apples as much as I used to. Growing up in the Pacific Northwest, I had apples all of the time. After moving to the middle of the country, though, the apples that they flash freeze and ship into grocery stores just don't have that freshness that I grew up having. Every time I pick up an apple at my local grocery store I find myself disappointed with the experience and, thus, less likely to get apples in the future. Or to marinate them because that does make it better! But there are other fun fruits to roast. Fall is also squash season, which is my absolute favorite time of the year.
These Roasted Apple Slices consist of olive oil, cumin, coriander, cloves, smoked paprika, salt, and pepper. You can easily mix and match the type of apples as well as the spices that you use. I used Autumn Crisp today, which are a cross between Golden Delicious and Monroe apples. They're a crisp apple with both a sweet and tart flavor profile that holds its shape well and works in both raw and baked dishes.
Core and slice the apples. Cut into 1/2-inch slices.
Place the apple slices evenly across a baking sheet and gently coat with an even amount of olive oil, salt, pepper, and whatever other spices you like. I'm partial to nutmeg or cinnamon, cayenne pepper, ginger, and mustard powder. Make sure to turn the apple slices in order to coat all sides.I don't necessarily measure when I do this. I more just shake out of the container until each spice is evenly dispersed. If I had to guess, I'd say that I use about 1/4 teaspoon of each. You're not basting here, you're just adding a subtle flavor to the apples! Just make sure that you don't overdo it in one area. My ginger has been clumping slightly and came out a little quickly. If you're concerned about this, you can always measure out 1/4 teaspoon of each spice, mix in a small bowl, and then dust on top.
Roast apples at 400 degrees for 25-30 minutes. Make sure to stir or flip the apple slices halfway through to get an even cook on all sides.
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