An Abundance of Autumn Fruit: Apples!

Of course, Fall means apples. Apple picking, apple pies, apple pancakes, apple tarts, apple and Gruyere sandwiches, apple cider, the list (thankfully!) goes on and on. 

So when a friend mentioned she and her daughters were trying to figure out different ways to use up the 42 pounds of apples they recently picked, I asked if I could stop by.

The girls have been coring and peeling the apples to make apple chips and apple sauce. The house smelled of warm cinnamon and brown sugar as soon as I stepped inside, and I may have helped sample some of the apple chips fresh from the oven!

Here's little Miss H helping her mom with the apple corer. She's a natural! 

I am thrilled that I was given a few apples to take home, and I am already dreaming of what I will use them to make (maybe an Apple-Walnut Claufoutis.) That said, I can't promise one or two won't make it to a pie or tart because I am craving apples covered in peanut butter and granola these days.

Apple-Walnut Claufoutis
(Adapted from the recipe for Cherry-Almond Claufoutis in "A Platter of Figs" by David Tanis)

-Butter to grease the 10-12" wide cast iron pan
-Flour to dust the buttered pan
-3 large apples, preferably firm and crisp, peeled and cubed
-1 cup Shelled walnuts
-6 large eggs
-2 cups packed brown sugar
-2 tbsps all-purpose flour
1.5 cups buttermilk
1/2 tsp almond oil
A generous splash of kirsch

1. Preheat oven to 375 degrees and butter the pan, then dust with flour
2. Peel, core, and cube the apples, and fill the bottom of the pan with them
3. Cover the apples with the walnuts
4. Mix the beaten eggs with the brown sugar and flour until smooth, then add the milk, almond oil, and kirsh
5. Pour batter over the fruit until the batter comes just shy of the top of the pan (it rises very little)
6. Bake for 40 minutes
7. Let cool for a few minutes and serve warm or over cinnamon ice cream

  

What are you making with all of the beautiful apples in season right now?

Hello Fall! 

-Domestic in the District