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Easy Cinnamon Apple Crisps

Who doesn’t think of apples when they think about Fall? Did you know the only apple indigenous to the US is the crab apple? Sweet, tart, crisp, and juicy, what more is there to love about this fruit?

October is National Apple Month. Enjoying in-season produce can be beneficial to a budget and to taste. Apples are filled with antioxidants and soluble fiber. There are several different varieties of apples. Red Delicious, Gala, Fuji, Granny Smith and Honeycrisp- to name a few. Each variety offers it’s own unique flavor, sweetness, crisp and moisture content. 

Here’s a simple recipe for those spare apples you have on the counter.

All you need for this recipe are 3 pounds of apples (about 6 medium-sized apples) and cinnamon.

Preheat oven to 200 ℉. Line baking sheets with parchment paper. Set aside. Wash and dry the apples. Leaving the skins on, use a mandoline, slice apples as thin as possible. Remove seeds. Place apples on the baking sheet in a single layer and not touching each other. Sprinkle cinnamon evenly over apple slices. Bake for approximately 1 hour and then turn each slice over, and continue to bake for at least another hour so.
*If you like crispier apples, bake for 15-20 additional minutes.

Tips:

  • Cinnamon apple crisps can be stored in an airtight container at room temperature for up to 1 week.
  • Enjoy in your Greek yogurt, oatmeal,  or as a topping for salads.
Enjoy.
LN/KD

Crock Pot Sweet Potato and Apples Beef Stew

Hope you enjoy this cozy recipe!

Crock Pot Sweet Potato and Apples Beef Stew
Ingredients:
💛2lbs beef, sliced into 1.5 by 1.5 inch pieces
💛1 can 14.5 oz beef broth + 1 cup water
💛2 red delicious apples, divide by 4 (peeled and cored)
💛1 large sweet potato, 1lb or 27oz peeled and sliced into big chunks, 1.5 inches thick
💛1/4 cup onion, chopped
💛salt to taste

Instructions:
Place beef, apples, onion, sweet potato, and broth in crock pot and cook on low over night (7-8 hrs). When ready to serve, add salt to taste.

*Carol actually made this and doubled the recipe because it is so easy to freeze and great to have ready on a busy night!

THYME to TURNIP the BEET

Root vegetables are coming into season with Fall right around the corner. These types of vegetables offer an abundance of nutrition. They are packed full of complex carbs, vitamin A, vitamin C, beta-carotene, antioxidants and potassium. Fiber works in the body to improve digestive health, maintain a healthy weight and improve cholesterol for heart health. The potassium found in most root veggies work to maintain heart health by regulating blood pressure, nerve signaling and fluid balance. Beta-carotene helps convert vitamin A in your body to trigger DNA to produce new skin cells to maintain healthy skin and eyes. Vitamin A, vitamin C and antioxidants benefit the immune system by reducing inflammation and oxidative stress to prevent chronic diseases and cancer.

If you aren’t comfortable or unsure how to prepare these types of vegetables, try the recipe below. Cook this recipe at the beginning of the week and eat on it all week. It is great as a side dish or topped on a leafy green salad. Roasted vegetables are a delicious way to enjoy these Fall treasures.

 

Recipe: Sheet-Pan Roasted Root Vegetables

Ingredients:

2 large carrots

2 medium parsnips, peeled

2 medium beets, peeled

2 medium turnips, peeled

1 medium red onion

1 medium sweet potato

3 Tbsp extra-virgin olive oil

1 ½ Tbsp apple cider vinegar or balsamic vinegar

1 Tbsp fresh herbs, such as thyme, rosemary or sage

½ tsp salt

½ tsp pepper

 

Directions:

  1. Preheat oven to 425℉.
  2. Line 2 large baking sheets with parchment paper.
  3. Cut carrots, parsnips, beets, red onion, sweet potato and turnips into ½-¾ inch slices or cubes.
  4. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.
  5. Spread onto the baking sheets in a single layer.
  6. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30-40 minutes.

Let us know how it goes!

LN