2015-10-15 / From The Garden

Apple Season, the Core of the Matter

By Cynthia Gibson

Baked Cinnamon Apples Baked Cinnamon Apples All of the mid-season apples are in! Galas, Mackintosh, Honey Crisps, and Macouns are ready for harvest. There are many more varieties ready as well, however, these are the most tasty for cooking in October.

These apples are known as dessert apples. They are meant to be eaten fresh off of the tree, and made into an apple crisp, applesauce to be canned and served at Thanksgiving, or made into the all- American apple pie.

This is the month for apples, apples, and more apples. After the rains subside, the pick-your-own orchards are ready for your arrival. This is a fun outing, whether you go alone or create a family day for this year’s apple picking. You are walking through rows of beautiful apple trees, loaded with large apples of many colors and tastes. The air is crisp and as your feet rustle through the leaves, you pass fields of pumpkin and gourds on your way to the orchard. Everything about this experience is fun and memorable. Picking a large bag of apples does not take long, so take your time and carefully pick each one. The air surrounding the apple trees is filled with the essence of apple, so take a deep breath. The Young Family Orchard (Little Compton) is filled with apples, as are Rocky Brook Orchard and Sweet Berry Farm in Middletown.

Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. Cynthia Gibson is a gardener, food writer and painter. She gardens and tends her miniature orchard in Newport. If you prefer making pies, you can make filling for two and freeze half of it for a pie now and a pie later this winter. The orchards I have mentioned are on an organic spray schedule that is not the case with apples purchased at the supermarket. This is your chance to taste the best apples in Rhode Island. Take your children, grandchildren and introduce them to where fruit really comes from, not a shelf at the store, but a beautiful tree. The treat of a cup of warm spice cider at the end of your apple picking is sublime. There is something about the combination of apples and cinnamon that creates the best remembrance of autumn. These tastes and aromas, and the sound of the leaves under your feet are part of what you will look forward to every October. This is probably one of the best parts of fall along with Thanksgiving.

There is a boxed mix of apple topping for sale in the apple section of your supermarket that is excellent. It is a pre-made Streusel topping made from oatmeal, sugar and spices. All you need to do is add butter. Sprinkle it over your newly picked, washed and sliced apples (leave the skin on the apples for more of an apple taste). Follow the rest of the directions on the box for baking instructions. This topping makes the quickest, easiest, apple dessert.

Apples have so many uses. They are great in stuffing, fritters, salad, turnovers, or simply baked.

Baked Cinnamon Apples

Serves 6

6 Honey Crisp apples, cored, peeled and sliced
1/2 cup sugar
3 tblsp. all-purpose flour
1 tblsp. ground cinnamon
1/2 cup white raisins
1/2 cup chopped walnuts
1/2 cup whole milk

Preheat oven to 3500. Place all ingredients in a large mixing bowl. Either spray or butter a two-quart casserole and spoon ingredients into the casserole. Place the dish in the oven and bake for 50 minutes or until the casserole is bubbly and the apples are very soft. Serve hot with cinnamon ice cream.

Return to top