Apples, like almost every fruit in the Pacific Northwest this year, were late in becoming ready for harvest. The mild spring and summer seasons slowed ripening, decreased size and maybe even limited sweetness of the crop. I love tart apples so I am not at all discouraged.
As the weather cools and the leaves turn I begin to crave the fragrance of apples cooking in the kitchen. I look forward to a weekend of making Homemade Apple Butter and Applesauce overnight in the Crockpot. Now that apples are finally dominating the displays at the produce market where I shop I am delighted. They are beautiful, perhaps more so for making their appearance fashionably late this year.
Making Apple Butter is both fun and nostalgic but for a smaller dose of apple goodness, and a quicker outcome, it is easy to prepare a quick batch of cooked apples stovetop. Basically a crustless apple pie, served over pancakes or as a side dish with dinner these cooked apples add a nice taste of the season to any meal.
Chunky Stovetop Apples
4 large tart apples (I still use Granny Smith)
½ cup sugar (or less, according to taste)
3 Tablespoons flour
½ teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt
1 cup water
Core, peel and roughly slice apples.
Combine sugar, flour, cinnamon, nutmeg and salt. Pour over apples and mix thoroughly.
Place apples in a 3-4 quart saucepan. Pour 1 cup of water over. Bring to a boil. Reduce heat to low. Cover and simmer for about 20 minutes or until soft. Serve warm.