Fall is my favorite season. I love being able to be outside and feel cool. I love being able to wear a thin jacket or a sweater with a scarf and call it a day. I love the colors of Fall- the rich and bright greens, yellows, oranges, and reds. I love Halloween movies. Most of all, I love Fall activities. Bonus if they lead to something I can eat (like apple and pumpkin picking).
Today my fiancé and I went apple picking with some friends and our pup. It was an amazing day. The weather was perfect! There was a small field of sunflowers that makes me oh-so happy to be around. The orchard we go to (Outhouse Orchard in North Salem, NY) has an AMAZING market with local honey, jams, sauces, and salsas, along with fresh vegetables and apple cider.
As part of today’s adventure, we collected 2 bags of apples and split them with friends, leaving us still with about 30 apples. I had already planned on not needing to buy fruit for the week, and I still have not mastered the gluten-free dairy-free pie crust, so apple pie was out of the question. Our friend suggested making apple sauce with the apples, which I was ready to do. Until… I realized we had a rotisserie chicken in the refrigerator which makes me think of Boston Market and their delicious cinnamon apples.
This recipe is the result of this memory, and my next adventure: making cinnamon sugar apples in the slow cooker. Enjoy!
Cinnamon Sugar Apples
Prep Time: 20 minutes Cook Time: 3 hours
Servings: approximately 8-10
- 12 apples, peeled and sliced (mine were a mix of cortland and macintosh)
- 1/2 cup of granulated sugar
- 1/2 cup of dark brown sugar, packed
- 1 stick of earth balance vegan buttery sticks (about 8 tbsp), melted
- about 1/4 cup of raisins
- 1/2 lemon
- 1 tbsp ground cinnamon (this is an estimation, I shook the cinnamon container over the apples about 12 times)
- 1/2 tsp of ground ginger (3 small shakes over the apples)
- Vanilla non-dairy ice cream (or dairy if that’s your thing)
Peel and slice apples, discarding the core. Line slow cooker with a slow cooker liner. Place apples inside the slow cooker. Add melted butter, granulated and brown sugar, raisins, ground cinnamon and ground ginger. Squeeze 1/2 a lemon on top, then mix thoroughly to coat all the apples evenly. Cover the apples with the slow cooker lid. Cook on high for 2 hours or low for 3 hours. Then, allow to cool for a few minutes and serve. Top with ice-cream (I topped with Luna & Larry’s Coconut Bliss Vanilla flavor to keep it dairy-free). Enjoy!