With the first day of fall yesterday, we’re still obsessed with the season’s finest fruit: apples. We already highlighted a few of our fave breakfast recipes using apples, and Gilda Mulero of Naturally-Tasty is sharing yet another way to make good (and delicious!) use of what you’re picking or buying this weekend.
PLUS, if you’re in the New York City area, Gilda’s Cooking 101 for Newlyweds is the perfect wedding present for all those fall nuptials. (See more below!)
¾ cup whole wheat pastry flour
½ cup chopped walnuts
½ cup turbinado sugar, plus 2 tablespoons turbinado sugar
½ cup dried cranberries
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Honeycrisp, Empire or Gala peeled, cored and cut into 1/2-inch slices
2 tablespoons fresh orange juice
½ teaspoon ground cinnamon
½ teaspoon salt
Preheat oven to 375 degrees. In a large bowl, mix together flour, walnuts, salt and 2 tablespoons granulated sugar. Cut butter into flour, using two knives or your hands, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist lumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with dried cranberries, orange juice, cinnamon and remaining ½ cup turbinado sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 50 to 55 minutes.
Note: this recipe is great as a dessert with ice cream or as breakfast served with yogurt.
-Gilda Mulero from Naturally-Tasty
Gilda Mulero is a Natural Foods Chef and Cooking Instructor and owner of Naturally-Tasty. Gilda also created “Cooking 101 for Newlyweds,” a unique and enchanting cooking class gift certificate for brides and grooms, which was featured in Manhattan Bride Magazine.
GIRL TALK TIME: What type of recipe would you like Gilda to cover next? Are you going apple picking this weekend? Where to? What fall recipe are you really looking forward to?