maple cinnamon applesEach fall harvest, the Roach fam heads apple picking, and inevitably comes home with more apples than you can shake a stick at. This year was no different, with my little kids getting bigger, they can now reach higher, pick more apples and carry more fruit. Who am I to argue? The problem lies (in first world style, naturally) is what do you do with all these apples after?
Mucking around, I came across a recipe combining two of my favourite ingredients, maple syrup and cinnamon. Jakeman’s Maple Syrup lends itself well for this purpose, and while I usually prefer to drink the dark stuff, amber is a better call for a more subtle flavour. I tweaked her recipe a bit, but really, you can likely make this to taste- add a pinch of kosher salt for a perfect salty sweet combo.
So, dust off your slap chop, or better yet, mandolin, and get to work. These apples are glorious, take no time to whip up, but some definite netflix time while they’re baking. If your oven has a decent convect gizmo, stack a few trays at once. If not, keep ’em separate and they’ll be crispy and then :poof: gone! Recipe below, or click the video to play along!
3-4 medium sized apples, I prefer cortland or empire
2 tsp of cinnamon
2 tbsp of maple syrup
Mix syrup and cinnamon in a bowl, set aside. After slicing apples thinly, lay flat on a baking dish and pour the syrup mixture over top. Flip apples, play around and make sure they’re coated on both sides. Lay flat on a silpat, or parchment, and bake in preheated oven, set to 250 ° for one hour. Remove from oven and let cool before eating.