The task of Roasting Apples is meant for improvising. If you have some not so pretty apples, or you are wondering what to do with the ones that have been in the fridge for an undisclosed amount of time, this is the recipe is for you.
- 5-10 apples, sliced
- Russian Mulling Spice or Chinese 5 Spice (optional)
- brown sugar or Local Honey (optional)
- water or Drambuie (optional if the fruit seems dry)
Choose apples depending on what you want to do with your roasted apples. Macoun, Macintosh and cortland will end up soft, delicious on ice cream and Welsh Rarebit. Gravenstein, Gala, Fuji and Honey Crisp will be firm, great for cookies and muffins. I leave skins on, you dont have to.
If they seem dry and or grainy, toss in just enough liquid to coat. Dust with Spice and suga
r if you want them sweet, I often leave them as they are because roasting enhances their natural sweetness. Pour into a parchment lined baking or roasting pan. Bake in a 350f preheated oven for about 30 minutes, then adjust oven settings to a low broil and broil for about 5 minutes, or until bubbly.
Serve warm, or let cool, cover and refrigerate for later use.
If you like to roast;
- Easy Roasted Veggies
- Roasted Pork Shoulder with Apples and Potatoes
- Roasted Pumpkin and Quinoa Salad
- Roasted Salmon and Lentils
Photo Credit: Julie T Cecchini