I’m not sure if it has to do fall beginning, but I’ve been craving apple pie lately. Maybe it’s because of the scent that lingers in the air while it’s baking in the oven that just seems to represent fall and all it has to offer. Maybe it’s the way the spices and apples combine to create something so homey and tasty that it makes you want to immediately curl up under a blanket with a good cup of tea. Or, maybe it’s because I can’t remember the last time I had a good apple pie and my belly was yelling at my brain in protest. Whatever the reason, I decided to take a shortcut in temporarily satisfying my apple pie hunger until I have time to make the real deal.
Growing up I love love loved cinnamon apples. My Dad made them for me with homeamde waffles one weekend for dinner when my mom was away and I thought it was the best thing ever. Typically, I would just make them on the stove top with a rather simple list of apples, sugar, and spices. But, since I figured roasting them would produce more of a similar taste and texture to those in a pie (and because I was doing a million things and could leave them unattended in the oven for a bit), that’s the route I went. They are simple, un-fussy, and tasty just like an apple pie should be.
Since I couldn’t leave well enough alone, I went ahead and made a maple-sweetened roasted pecan frozen yogurt to go along with the apples. You can enjoy these apples however you like, but I’ve included the frozen yogurt recipe below just in case.
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