Falling into Apple Season

Apples, symbols of beauty and love since the beginning of time, are also a sign that autumn is here. To those unfamiliar with the south, Georgia may seem like an unlikely place to have orchards. However, our magnificent Appalachian Mountains open the state up to be prime apple country. Starting at the end of August, and hanging out until around the December holidays, apple season in Georgia bring about festivals, family-picking outings, and ample opportunity to whip up apple treats.

Whether in a sweet or savory dish, fat free, sodium free, and cholesterol free apples offer so much more than their high fiber and vitamins. Even with all they have to offer, be sure to learn your varieties, and the best way to utilize their brilliance when adding to your recipe rotation. The Farmer’s Almanac has a handy list of which apples are preferred for baking and which are best cooked.

Apple Muffins

Streusel Topping

½ cup flour
¼ tsp. cinnamon
1/3 cup brown sugar
¼ cup butter, melted

Muffin

2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
1/3 cup sugar
¼ tsp. salt
1 large egg, beaten
¾ cup apple cider or juice
1 tsp. vanilla extract
¼ cup canola oil
1 large tart apple, peeled, cored and diced (like Granny Smith)

Preheat the oven to 400 ͦ F. Line 12-cup muffin pan with paper baking cups.

Prepare the topping, stir together the flour, cinnamon and brown sugar in a small bowl. Mix in the butter with a fork until the mixture is crumbly. Set aside.

To make the muffins, stir together the flour, baking powder, cinnamon, salt and sugar in a medium bowl. Set aside.

Whisk together the egg, apple cider, vanilla, and oil in a small bowl until combined. Add apples, then flour mixture. Stir until just moistened. Scoop or spoon about batter into each muffin cup, no more than ¾ full. Sprinkle with streusel topping.

*Top with caramel sauce, too!

Mele Ripiene con Ricotta/Baked Apples with Ricotta

4 large apples (Opal, Fuji or Gala)
½ cup part skim ricotta cheese
4 Tbsp. maple syrup (or honey)
½ tsp. vanilla powder (or 1 tsp vanilla extract)
¼ tsp. cinnamon
1 Tbsp. roasted pistachio, finely chopped, plus more for garnish
4 Tbsp. unsalted butter
4 cinnamon sticks

Preheat an oven to 450 ͦ F. Remove the core of the apples with an apple corer or a spoon, being sure to leave the base unbroken). Place apples in a 9-inch glass pie plate. Add 2 Tbsp. butter and 2 Tbsp. maple syrup in the bottom of the plate.

Mix the ricotta, 1 Tbsp. maple syrup, vanilla powder, cinnamon, and pistachios; set aside.

Cut 2 Tbsp. of butter into 4 pieces; fill each apple core with a piece of butter and the remaining maple syrup. Divide the ricotta filling into each of the apple. Add a cinnamon stick so that it sticks out of the center.

Bake for about 30 minutes. Basting the apples at least one time with butter/maple syrup at the bottom of the pan. Cook until the apples are tender, about 20 minutes.

* Cooking time will depend on the size of the apples. Serve immediately, with pistachio garnish.

**Recipe can be easily adapted according to preference and need.  Small apples can not only be utilized as fun and different appetizers or desserts, but accompany pork and other proteins beautifully.