Friday, January 3, 2014

The Local Feed on Apples

Last week on The Local Feed on WYCE, I talked about Michigan apples. Most years you can get some of the 20 million bushels of Michigan apples almost year-round due to storage technology. Michigan is the third largest US apple producer growing 37,000 acres.

Some years the weather intervenes; there were only 2.7 million bushels in 2012, but 2013 shaped up to be a great year for apples.

Apples are used in recipes from salad to dessert and are a healthy addition to a kid’s lunch bag.

I make a simple baked applesauce that is delicious as a side dish, dessert, or snack. You could even add it to a smoothie.

Just core and chop up some apples – remove the skin if you want to, but you don’t have to. Place the pieces in a baking dish and sprinkle with cinnamon. Depending on the apple size, I use about two pinches of cinnamon per apple. That’s right – NO sugar needed.

Cover with aluminum foil or a loosely fitting lid. Bake at 350 degrees until sweet and sauced. Check them after the first hour and then every half hour after that. I use a couple of Gala apples and they take about 2 hours to cook. But, the time depends on the number and type of apples and the baking dish.

If you want a creamier texture, mash them with a fork or potato masher after baking.  Visit for recipes and apple touring information. Are you eating your share of Michigan’s abundant apple crop?

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