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Easy Ways For An Apple A Day

Oct 03, 13 Easy Ways For An Apple A Day

Oh my gosh. I just received the most wonderful email from Brit & Co., a do-it-yourself website that I subscribe to. I really enjoy this website for the crafts, art, and decoration projects, but recently, it has been posting some incredible recipes, and in most cases these recipes have been super easy to replicate and make gluten free when necessary. So, the wonderful email was a Brit & Co. recipe email leading to articles about apples. I love apples. They are definitely my favorite fruit, and, next to the egg, quite possibly my favorite food (click here and here for blogs on eggs). For quite some time of my life, I lived off of apples, eggs, Cheerios, and yogurt. Still, to this day, I love these four foods although I can no longer enjoy Cheerios.

The apple is just so delicious. I tend to prefer more tart apples like Granny Smith, but every once in a while, I want a nice, sweet, juicy Fuji or Red Delicious. Delicious indeed! And I like my apples alone, with other foods like peanut butter, cheese, or hummus, and in recipes from the common desserts to more adventurous salads and baked dishes. Oh yes. The apple is versatile.

Brit & Co. has some awesome apple recipes right now. For instance, the website has three savory recipes for apple pie in an apple with the added ingredient of complimentary cheese. So, the Granny Smith was paired with gorgonzola, Fuji and brie, and Red Delicious with sharp white cheddar. Holy yumminess, I can’t wait to try these out, only without the crust on top…or at least with a gluten-free crust.

Another suggestion from Brit & Co. was the apple bagelwich. I adore this idea. Obviously, for those of us who are gluten-free, regular bagels are a no-no, but to replace a bagel with a cored apple is simply ingenious. In between, one could fill it with peanut butter and honey or cheese and spinach or hummus…or…or…or…so many possibilities. And it will look like a sandwich only filled with the tastiness and health of apples.

A third great idea was making baked apples only in a tiny chip. Here are the directions from Brit & Co.:

  1. Core your apple(s) and slice thinly. The thickness is up to you, just know that the thicker the slices, the longer the cooking time.
  2. Use aspic cutters to cut out different shapes of apples to bake. It’s seriously like cookie cutting. I used 1” cutters and got about 4 apple cookies from each slice, but you can even get the .5” inch cutters if you want more or smaller shapes.
  3. Sprinkle with cinnamon and lay them flat on the sheet. Be sure to use non-stick spray if you don’t already have a non-stick pan. You can also add sugar if you want. I wasn’t sure if adding sugar (or in my case, Stevia) would make them too sweet, so I A/B tested the batch by sprinkling it over a portion of the apples. The end result? I prefer cinnamon-only since the apple is already so sweet, but my tastebuds could be different than yours.
  4. Bake at 225-degrees for 1.5 hours (potentially longer if you sliced your apples thick). Yes, I know – 1.5 hours. It’s a long time and kind of sucks, but you don’t have to wait around and check on them often. Put them in before a movie or a couple of TV shows and the time will fly! The apples will get soft, and then will start to crispen up. That’s when they’re ready.

Note that I also baked the remainder of the apple slices that had been cut, even in their odd shape. They were stringy but yummy.

If you don’t want to bake your apples, you can always use the shaped apples to freshen up other types of dishes like salads (see above). Great idea for a dinner party, just remember to add a little lemon juice to the apples if they won’t be eaten immediately so that they don’t brown. Enjoy!

And the website had so many more ways including farro salad, baked oatmeal apples, caramel apple pie pudding shots, and even some cocktails like apple cider sangria and spiked cider sorbet as well as 12 more mouth-watering apple recipes. These are definitely worth taking time out to read and then try!

Image Credit: Thinkstock.com

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About 

Rayshell E. Clapper is an Associate Professor of English at a rural college in Oklahoma where she teaches Creative Writing, Literature, and Composition classes. She has presented her original fiction and non-fiction at several conferences and events including: Scissortail Creative Writing Festival, Howlers and Yawpers Creativity Symposium, Southwest/Texas Pop Culture Association/American Culture Association Regional Conference, and Pop Culture Association/American Culture Association National Conference. Her publications include Cybersoleil Journal, Sugar Mule Literary Magazine, Red Dirt Anthology, Originals, and Oklahoma English Journal. Beyond her written works, she successfully created a writer's group in rural Oklahoma to support burgeoning writers. The written word is her passion, and all she experiences inspires that passion. She hopes to help inspire others through her words.

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