Roasted Spiced Apples

I’m not sure if it has to do fall beginning, but I’ve been craving apple pie lately.  Maybe it’s because of the scent that lingers in the air while it’s baking in the oven that just seems to represent fall and all it has to offer.  Maybe it’s the way the spices and apples combine to create something so homey and tasty that it makes you want to immediately curl up under a blanket with a good cup of tea.  Or, maybe it’s because I can’t remember the last time I had a good apple pie and my belly was yelling at my brain in protest.  Whatever the reason, I decided to take a shortcut in temporarily satisfying my apple pie hunger until I have time to make the real deal.

Growing up I love love loved cinnamon apples.  My Dad made them for me with homeamde waffles one weekend for dinner when my mom was away and I thought it was the best thing ever.  Typically, I would just make them on the stove top with a rather simple list of apples, sugar, and spices.  But, since I figured roasting them would produce more of a similar taste and texture to those in a pie (and because I was doing a million things and could leave them unattended in the oven for a bit), that’s the route I went.  They are simple, un-fussy, and tasty just like an apple pie should be.

Since I couldn’t leave well enough alone, I went ahead and made a maple-sweetened roasted pecan frozen yogurt to go along with the apples.  You can enjoy these apples however you like, but I’ve included the frozen yogurt recipe below just in case.

Roasted Spiced Apples
notes: tart apples really work best for this, but you can use any apples you have on hand and still get pretty good results.  

2 tart apples, diced or sliced
juice of 1/2 of a small lemon
1/2 tbsp melted coconut oil
1/2 to 1 tbsp raw sugar, depending on how sweet you want them
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves

Preheat your oven to 375 degrees.  In a bowl, toss together all of the ingredients until the apples are well coated.  Place the apples on a rimmed baking sheet or roasting pan and roast in the oven for 30 to 35 minutes until they have softened and are starting to get caramelized on the edges.  Makes roughly 2 cups of roasted apples.  Serve warm and enjoy!

Maple Sweetened Toasted Pecan Frozen Yogurt
notes: if you do not have an ice cream maker, you can still enjoy this as a non-frozen yogurt with the apples for a yummy fall breakfast or dessert.  I like the so delicious brand plain greek-style coconut milk yogurt for a vegan/dairy free option, but feel free to use what you like.    

3 cups of plain 2% greek style yogurt
2/3 cup pure maple syrup
2/3 cup toasted pecans, finely chopped
pinch of salt

Whisk together all of the ingredients until smooth.  If you aren’t making it into frozen yogurt, you can chill the mixture until you are ready to serve it.  If you are making frozen yogurt, chill the mixture at least 1 hour.  Process it in your ice cream maker according to the manufacturer’s instructions.  Serve it immediately or store it in the freezer in an airtight container, making sure to thaw it about 10 minutes prior to serving.  Makes roughly 1 quart.