Blogtober Twenty-Eight : What to do with an Apple

 

Apples come into their own in autumn. Some varieties ripen early, others later. They are so versatile; suitable for desserts, but also add a bit of sweetness to savory dishes as well. I like many varieties of apples, but they have to be crunchy, not mealy. Our own apple trees gave a bumper crop last year, but few this year. However, there are plenty of apples available at markets and from friends. Here are five (plus a half) things I like to do with apples.

1. Photograph them. Red apples in a green tree against a bright blue sky are the prettiest things. The ones above are growing wild in a park.

1.5 Eat them raw. I like them cut into wedges when I'm at home where a knife is handy, but while out and about, if an apple tree (not on private property) makes itself known, I'll happily pick one, rub it on my shirt, and take bites all around the core. 

2. Bavarian Apple Torte: Cream cheese, almonds, a buttery crust, and apples make a wonderful dessert. I've found that Granny Smith or Transparent apples work best in this recipe; others tend to stay a bit crunchy, and for this dessert, fully softened is best. My cousin first served this recipe to me, and it's now in one of our family compilations. Always a winner. 

3. Apple Crisp with Creme Anglaise: Apple crisp is a classic autumn dessert. I used to serve it with ice cream, and it's certainly yummy, but once I served it with creme anglaise (aka custard sauce), I never looked back. 

I like to keep a mixture of the crisp topping in the freezer so that I can bake up a crisp on a whim. It's also good if I want to make a dessert for just two of us - sliced enough apples for two small dishes, sprinkle sufficient topping over, and bake. I confess to liking a high proportion of topping to apple.

4.   Apple Pastry Squares: Easier than making apple turnovers is this version of apples and pastry. The pastry has milk and an egg in it and is easily patched. It's rough looking and made even more delicious with the icing sugar glaze. 

5. Peanut Caramel Dip: For a snack, or if you are bringing something to a party, this dip is always a hit. What's not to like about caramel and peanut butter? Rather than unwrap dozens of those little caramels, I came up with a "from scratch" sauce that takes no more time. 

This post is a reprise of one from 2016. I still make the same recipes each year and love apples.