Nevertheless, nothing's gonna snuff out my burning fire for baking yummy goodies. Not the cold nor the rain. No sirree~
And so, I present to you, my first apple bake. It all started with me buying a whole bunch of scrumptious lookin' apples. I had been enjoying the beautiful NZ apples the last month and was looking forward to these to be just as beautiful. But the batch I bought this time weren't nearly as sweet or scrumptious as its predecessors. So they've been sitting in my fridge for a couple of weeks and finally I found a fabulous recipe to rescue my apples: Smitten Kitchen's Breakfast Apple Granola Crisp.
As you can see in my pix that I skipped the granola because this was another spur of the moment baking. It was a 'let's use what I have' baking. So, I used orange mango lemonade instead of lemon juice and flour instead of cornstarch. They still turned out fabulous. I did use only half of the apples suggested by Smitten Kitchen (because that's what I had) but I didn't change the portions of any of the other ingredients.
These will be fantastic with yogurt for breakfast or just for snacking between meals. :)
Apple BakeAdapted from Smitten Kitchen
- 1.8lb apples, peeled, cored and cut into medium chunks
- 2 tablespoons of lemon juice (I used mango orange lemonade)
- 3 tablespoons sugar (I used granulated)
- 2 tablespoons cornstarch (I used a Korean brand flour which is used for coating tempuras - these are slightly seasoned flours with a bit of breadcrumbs)
- 1 teaspoon cinnamon
- pinch of salt
- Preheat oven to 400 degrees F (or 200 degrees C).
- Mix apple chunks with all the ingredients in a 8X8 inch baking dish until evenly coated.
- Bake for 45-55 minutes or until the apples are softened and bubbly.