We went apple picking last weekend in Oregon's "Fruit Loop". (Which is the cutest name EVER for the area where apples and berries are grown.) We were actually going to stay home and rest, but we woke-up to the sun shining for the first time in something like 7 days, so we jumped in the car, drove through the Columbian River Gorge, and then headed into the Mt. Hood foothills. And yes, it really was as idyllic as it sounds. Fall leaves everywhere. Cool, crisp air. Honestly, I'm living the dream and I can't tell you how grateful I am.
We, of course, picked apples and then brought home a few bags. Which meant we needed to start using them. We had company the Sunday after apple picking and were serving a brunch consisting of my husband's (and Martha's) famous waffles. I decided we needed some sauteed apples to go over them. Since I was doing this last minute, we didn't have everything the recipes I researched called for so I made up my own and, if I must say so myself, it was delicious. The perfect fall brunch for the perfect weekend. Of course, this would also be delicious over ice cream or pound cake too.
By Laura Bray
- 2 very large or 4 regular size apples (peeled, cored, and cut into 1" chunks)
- Juice of 1 small orange
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- Melt the butter over medium heat in a skillet.
- Toss the apples in the orange juice and add to the melted butter.
- Add brown sugar and cinnamon and stir.
- Allow the mixture heat up and bubble. Continue simmering, over medium-low heat for 15-20 minutes, until the apples are soft, stirring occassionally.
- Serve hot, poured over waffles.