Intro

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The first taste of apple when its season hits is almost as paramount as a first kiss. There is a longing that builds throughout the Spring and Summer months and, in my opinion, there is no better taste than that first one. It’s a ritual that merits the suspension of time.

This year it was a Gravenstein for me. With great fervor I peeled the chartruese skin away to reveal a flesh as flawless as a newborn. Removing a portion with my knife, I slipped it directly onto my eager tongue, still cool from the already crisp Fall air. The bright bite rang loudly through my head before releasing its tart juice. The gleeful look that already covered my face became more pronounced as I continued to peel and anticipate the first pie of the season.

Since that bite there has been many more pies. Three within a week span, to be perfectly honest. Following those pies we made our traditional trip to our favorite apple orchard, Bellewood Acres. The one in which golf carts are provided for our touring pleasure, and where horses and cows greet us on either side of the property.

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We walked away from the orchard with several bags of both Gravensteins and Honeycrisps, caramel apples, cider, and peanut butter made right on the farm. Before we pulled out of the parking lot we broke into the peanut butter and used a camping knife to carve into the large, perfectly tart-sweet Honeycrisp.

There is little to be done to improve upon a well-grown apple. Our load didn’t last much longer than the car ride home and we’ve since made multiple trips to our local produce stand to replenish our cravings. The baker in me almost feels a sense of obligation to stir them into pies and cakes but lately we’ve let them be simply what they are – incredible apples.

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Those that have existed beyond the mid-day snack have made there way through our juicer. Most recently they’ve been combined with a few of their closest friends – butter, vanilla, brown sugar, and cinnamon. This party then meets in a hot oven so as to preserve a slight bite while their crisp edges caramelize.

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Roasted apples meet the nostalgic requirements of apple sauce while appearing somehow fancy. Maybe it’s the little vanilla bean specs coating each slice or the floral cinnamon scent that escapes the oven each time you open it in anticipation. Whatever it is it’s no matter just as long as you make them. And while warm, please do me a favor, eat them over vanilla ice cream.

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Roasted Apples

Whatever doesn’t end up on ice cream makes a wonderful addition to oatmeal, yogurt or eaten on their own.

4 large apples (2 lbs), peeled and cut in 1” chunks

1 3” cinnamon stick

½ vanilla bean

1-2 Tbl dark brown sugar

2 Tbl butter

Pre-heat your 450*.

Combine all the ingredients in a roasting pan. Dot the apples with small pieces of the butter. Roast 50-60 minutes, stirring every 15-20 minutes until apples are cooked through and golden around the edges.

63 Responses to “Roasted apples”

  1. Stephanie S

    I think the simplicity of this recipe is what makes it most appealing to me. And oh dear, do I love apples. I count myself lucky to have only ever lived in places that have orchards available for picking. My absolute favorite is the Honeycrisp. And as you said, tart-sweet is the perfect descriptor!

    Reply
  2. Peter

    I could see this being fantastic with yogurt, especially Greek yogurt.

    But when in doubt, yeah, ice cream for the win.

    Reply
  3. Natashia@foodonpaper

    Australia is entering summer now, but I must admit, I made something similar to this every couple of weeks throughout winter. Warm, sweet, soft apples with vanilla ice-cream is heaven!

    Reply
  4. Rochelle

    So simple. But I still love it. Cream for me, instead of ice cream. I love baked apples with cinnamon. yum. :) Wish our apples looked as good as those of here though.

    Reply
  5. Zoe

    i’ve got everything bar the vanilla at home, so i’m going to try this out over the next couple of weeks, my mouth is watering.

    Reply
  6. Snippets of Thyme

    Apple season! The nice thing at our house is that my husband LOVES to make apple pies. I need to remind him what season it is. Being new to Texas, I wonder if there are apple farms here? Your recipe looks delicious and how delightful to see kids enjoying a day at the farm.

    Reply
  7. Crystal Malek

    Wow, so jealous that there’s not an orchard within 3 hours of here. Your description of the apples and the fall air? Breathtaking, especially as I look at another day of middle 90’s. Maybe if I crank the a/c and bake a pie, I can try to capture a little of that fall magic. Beautiful pics, too. :)

    Reply
  8. Tori (@eat-tori)

    So gorgeous- have been hankering for apple recipes for a couple of reasons- one- because there’s some creme fraiche sorbet I want to use up. And two, because I think making something with apples is a pretty nice tribute for the passing of Steve Jobs….

    Reply
  9. la domestique

    I am fond of apples too, and my husband and I recently spent an entire Saturday afternoon at a local apple orchard. We walked amongst the trees, eating cider doughnuts on a gorgeous fall day. Your post is beautiful and though I’ve been making apple butter and apple pie, I’ve not yet roasted any this year. That will be the next project!

    Reply
  10. The finnish - american cook

    I remember the apples in my grandfathers backyard in the end of summer…mmmm. I don´t know if it is the nightless night, or what, but the finnish apples and strawberries are just pure heaven, small, but perfection. Ah, memories….

    Reply
  11. HEATHER BARRICK

    as a washingtonian my first apple memory was also a gravenstein, picked on my grandparents farm and made into pies, sauces and butters. they are hard to find these days but my memory buds are still alive and tasting. honeycrisp is also the universal fav in our home. thank you for this lovely post on a fabulous rainy washington day!

    Reply
  12. Rachel

    Nothing says fall like apples : )
    I love the addition to vanilla bean to this recipe, and that it does as little as possible to the already tasty apples!

    Reply
  13. Chris @ TheKeenanCookBook

    Looks great! The inside is always the best part of the apple pie, so this basically cuts right to the chase. Delicious!
    I’m doing an apple recipe round up next week. Mind if I include your link?

    Reply
  14. Jean Layton

    Mmmm, with homemade caramel sauce and a bit of salt with whipped cream, I make apple flowers. It’s a fall tradition round my house

    Reply
  15. Kasey

    Apple picking is so much fun! I went when I did a trip to New England a few years ago (up in Vermont). You’ve totally made me not only nostalgic for that trip, but wanting to find a great place around the Bay Area. Looove roasted apples, too.

    Reply
  16. MikeVFMK

    I’m heading apple picking this weekend at the cottage. The best early thanksgiving gift to myself. And I’ll be roasting them and enjoying them with my loved ones. Lovely.

    Reply
  17. renee@sweetsugarbeanr

    Lucky me! I just came home from the market with some local, organic apples – some of which will for sure make their way into the oven with their friends. Thanks for this!

    Reply
  18. Jennifer

    I am blown away by your photography!! I snap pics as a hobby with a Nikon D40…my hobby has lead to an appreciation for good photography and I am amazed at your food styling and lighting in your photos. Well done!

    Reply
  19. Valeria

    I found a great Pink Lady and Fuji apple producer near my home town in Veneto, Italy. She makes lovely jams and juices out of them but I have to say, nothing tastes better than the raw, crunchy apple “nature”. I made torta di mele the way my granda tought me, or I simply chopped them in my morning oatmeal with loads of cinnamon and honey. Next time I’ll go to the farm, I’ll try this recipe. I am sure the aroma is breathtaking.

    Reply
  20. erin

    You got me on this one Ashley! I usually just read your blog and dream about being able to get to the store and make one of your recipes – but my lack of energy always stops me. But I made a special trip to buy some Gravenstein’s this weekend just so I could make this.

    (Hi to Ivy from Maggie)

    Reply
  21. Malli

    Love the writeup. The roasted apples topped with the creamy goodness of ice cream sounds decadent at this time of the year…. Happy Autumn!

    Reply
  22. Mikaela Cowles

    I once had an apple right off the tree in an orchard. It was one of the most miraculous things I’ve ever tasted and I’ve never found another apple that tastes as good. Each year I keep hoping. Either way, I do love apple season. Not to mention the fact that they are the best traveling fruit EVER!

    What a wonderful recipe. I’m so glad you guys have been enjoying them.

    Reply
  23. amanda

    Simple and inspiring recipe :) I put it into use shortly after reading and am so glad I did. Along with the apples, I roasted some butternut squash with coconut oil and cinnamon. I’ve been eating the combo for breakfast, mashed up with almond milk, a few pecans, 1/2 banana, and a little almond butter for the past few days–think I’m addicted. Fab.ul.ous.

    thanks you!

    Reply
  24. molly

    funny, i was just dreaming of something such as this. we’ve 50# of apples (!!) from apple-picking, going through the motions (snack, crisp, snack, pie, snack, sauce, snack…). we’re big fans of sauteed apples, with a bit of butter + sugar + rosemary, minced fine. but i’d been wanting something a little less hands-on, and with all the gumption of crisp but minus the crisp. just for variety, you understand. thanks for taking the guess-work out of it. table-bound, within the week…

    Reply
    • Ashley Rodriguez

      @Molly – My thoughts exactly. I wanted apple sauce that I didn’t have to tend to. Also I wanted all chunks and some deep roasty bits. I hope you love it as much as we do.

      Reply
  25. Meister @ The Nervous Cook

    Having just discovered your blog this morning, I then proceeded to spend about 30 minutes just getting lost in your photos and past posts, scrolling through my eReader. What gorgeous words and work you share — I can’t wait to see even more.

    Reply
  26. Scott

    Roasted apples for me is just slice ‘em up, put ‘em in the roasting stove at 350F for 20 minutes, let ‘em cool a little or fully, and then eat ‘em. Adequate cooking takes away the excess acidity of apples, mellows ‘em out. Then eat, straight, no need for additives, but I’m a simple eater typically.

    Reply

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